Chicken-vegetable Kabobs Recipe
Tagged in Main Meals
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Directions
Mix oil, basil, dill weed and garlic in medium glass or plastic dish. Add
chicken; stir to coat with marinade. Cover dish or seal bag and
refrigerate 1 to 2 hours. Remove chicken from marinade; reserve marinade.
Heat coals or gas grill. Thread chicken and vegetables alternately on each
of six 15-inch metal skewers, leaving space between each. Cover and grill
kabobs 4 to 5 inches from medium coals 10 to 15 minutes, turning and
brushing 2 or 3 times with marinade, until chicken is no longer pink in
center.
Ingredients
- 1/3 cup olive or vegetable oil
- 1 tablespoon chopped fresh basil
- OR
- 1 teaspoon dried basil leaves
- 1 1/2 teaspoons snipped fresh dill
- OR
- 1/2 teaspoon dried dill weed
- 2 cloves garlic -- finely chopped
- 1 pound skinless boneless chicken breast halves -- cut into strips
- Assorted bite-size pieces fresh vegetables
- (carrots
- * zucchini
- yellow squash
- peeled
- red pearl onions
- small red potatoes
- ears of corn cut into 1 1/2 inch chunks*)
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