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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Serve these chicken-vegetable kabobs with a side of rice and your favorite salad for a complete meal. Ingredients:
4 skinned and boned chicken breast halves |
1/4 cup dry white wine |
1/3 cup orange juice |
2 tablespoons olive oil |
2 tablespoons soy sauce |
2 tablespoons worcestershire sauce |
1 teaspoon ground ginger |
1 teaspoon garlic powder |
8 (8-inch) wooden or metal skewers |
8 cherry tomatoes |
8 large mushrooms |
1 green bell pepper, cut into 1-inch pieces |
Directions:
1. Cut chicken into 2- x 1-inch strips.
2. Whisk together 1/4 cup white wine, orange juice, olive oil, and next 4 ingredients, reserving 1/4 cup for basting. Pour remaining marinade into a shallow dish or large heavy-duty zip-top plastic bag; add chicken strips. Cover or seal, and chill 2 hours, turning chicken occasionally.
3. Soak wooden skewers in water for 30 minutes to prevent burning.
4. Remove chicken from marinade, discarding marinade.
5. Thread chicken and vegetables onto 8 (8-inch) skewers.
6. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 15 to 20 minutes or until done, turning occasionally and basting with reserved marinade.
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