Grilled Rosemary Chicken & Veggie Kebabs (she: Leesh and Lu)
Grilled Rosemary Chicken and Veggie Kebabs
Ingredients
½cupolive oil
½cupranch dressing
3tablespoonsWorcestershire sauce
1tablespoonminced fresh rosemary
1 ½teaspoonssalt
1teaspoonlemon juice
1teaspoonwhite vinegar
¼teaspoonground black pepper
1tablespoonwhite sugar
5bonelessskinless chicken breast halves, cut into 1-inch pieces
For the veggie skewers:
Zucchinicut into bite sized pieces
Whole mushrooms
Red Bell Pepperscut into large chunks
Sweet Onioncut into large chunks
Cooking spray
Salt and pepperto taste
Instructions
In a medium bowl, combine all marinade ingredients except the chicken. Stir until combined and allow marinade to sit for 5 minutes. Add in chicken pieces and stir to coat. Cover and marinate for at least an hour, or as long as overnight.
To prepare the vegetable skewers, thread veggies onto skewers and spray lightly with cooking spray. Season with salt and pepper.
When ready to cook, preheat grill to medium-high. Thread the chicken onto skewers and discard marinade. Grill on a lightly-oiled grate for 8-12 minutes or until the chicken is no longer pink in the center and the juices run clear. Cook the veggie skewers until they are crisp-tender and have good color and caramelization from the grill.