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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Easy side: Toss 1 (5-oz.) head Bibb lettuce with 1/2 cup drained mandarin oranges. Serve with bottled ginger dressing. Ingredients:
1/3 cup red wine vinegar |
1/3 cup olive oil |
4 garlic cloves, pressed |
1 tablespoon fresh rosemary leaves |
1 teaspoon salt |
1 teaspoon dijon mustard |
1 pound skinned and boned chicken breasts, cut into 2-inch pieces |
1 large green bell pepper, cut into 2-inch pieces |
1 pt. cherry tomatoes |
1 (8-oz.) package fresh mushrooms |
16 (6-inch) metal skewers |
Directions:
1. Preheat grill to 350º to 400º (medium-high) heat. Whisk together first 6 ingredients in a small bowl. Pour half of olive oil mixture into a shallow bowl or zip-top plastic freezer bag; add chicken, turning to coat. Cover or seal, and let stand 10 minutes. Pour remaining olive oil mixture into another bowl or freezer bag; add bell pepper, tomatoes, and mushrooms, and toss to coat; cover or seal, and let stand 10 minutes.
2. Remove chicken and vegetables from marinade, discarding marinade. Thread chicken onto 8 skewers. Thread vegetables alternately onto remaining 8 skewers.
3. Grill kabobs, covered with grill lid, 10 to 12 minutes or until chicken is done and vegetables are tender, turning occasionally. Remove kabobs from grill. Let stand 5 minutes before serving.
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