Rosemary-Sage Chicken Kabobs |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A great kabob recipe for summer! I found this in Parents Magazine. Quick, easy and tasty. Enjoy! Ingredients:
3 tablespoons red wine vinegar |
1/2 cup olive oil |
3/4 teaspoon dijon mustard |
3 tablespoons chopped fresh parsley leaves |
3/4 teaspoon dried rosemary |
3/4 teaspoon dried sage |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 tablespoon black pepper |
1 1/2 lbs cubed chicken breasts |
1 pint cherries or 1 pint grape tomatoes |
2 cups cremini mushrooms (small) or 2 cups baby bella mushrooms |
1 red pepper, cut into 1-inch pieces |
1 red onion, cut into 1-inch pieces |
8 skewers |
Directions:
1. In a blender, combine all ingredients for the marinade. Measure out a 1/2 Cup, Reserve the rest.
2. Alternately thread chicken cubes, tomatoes, mushrooms, peppers and onions onto the skewers. Place on a baking pan. Coat with the 1/2 C marinade. let sit at room temperature for 10 minutes or keep wrapped in the fridge for up to 4 hours.
3. Heat grill to high, or preheat the broiler to high.
4. Place kebabs directly on the grill (or under the broiler) and leave undisturbed for 4-5 minutes. Turn over, and continue to grill until the chicken is cooked through, about 4 minutes more (the center should be opaque and firm).
5. Drizzle with reserved marinade. Serve with potatoes or corn on the cob.
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