grilled - Chicken Kabobs
Source of Recipe
from Dale at rdj
grilled - Chicken Kabobs
2 - pkgs (about 3 pounds total) boneless, skinless chicken breasts, cut in
large cubes (works great with turkey breast as well!)
1 - 16 oz. bottle Wishbone Robusto Italian salad dressing (it's full of
very powerful seasonings)
An equivalent amount of your favorite accouterments, according to taste,
like red/green/yellow bell peppers, red/yellow onions, zucchini, yellow
squash, button-top mushrooms, etc. all cut about the same size as the
cubed chicken; any combination works well.
Place the cubed chicken and dressing into a gallon-size ziplock bag,
squeezing the air out as you seal it. (Refrigerate overnight for best
results.) If using bamboo skewers, to keep them from burning be sure to
soak them in water for a couple hours prior to use. Build your kabobs
by alternating meat/veggie, reserving the marinade. Once your BBQ grill
is sufficiently hot, brush the kabobs liberally with the marinade and
place directly onto the grill (the oil in the marinade helps keep them
from sticking). Using medium heat, grill them until no pink remains,
brush the top sides and turn them over once to finish cooking (discard
marinade). Once the chicken is finished cooking, grill the kabobs to
the doneness of vegetables desired and remove. Serve immediately. These
kabobs go very well with corn on the cob, steamed in their husks
alongside them on the grill.
Yield varies according to how many veggies you use.
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