Friday, May 27, 2011

Grilled Italian Chicken & Veggie Skewers

Memorial weekend is  here and I am keeping my finger crossed for great Spring weather.  If you are looking for something to barbecue on Monday, look no further.  This chicken and veggies is so simple and so good and will easily feed a crowd if need be.

Grilled Italian Chicken & Veggie Skewers
From: Our Best Bites cookbook
Yields: 5 servings
Time: 15 minutes prep. 3 hours to marinate.  15 minutes cook time
Print Recipe

1 pound boneless, skinless chicken breast cut into bite-sized pieces
1 bottle of high-quality italian dressing (I used Kraft's roasted red pepper italian dressing)
1 medium green zucchini, sliced
1 medium yellow squash, sliced
1 orange bell pepper, cut into bite sized pieces
1 red bell pepper, cut into bite sized pieces
1 small red onion cut into bite sized pieces
4 oz sliced mushrooms

Place chicken in a shallow dish and pour 1/2 the dressing over the chicken, cover and refrigerate for at least 3 hours.

Place vegetables in a bowl and toss with remaining dressing.
Look at those beautiful veggies!

Thread the meat and veggies on to bamboo or metal skewers, If using bamboo skewers make sure you soak them in water for at-least 30 minutes prior to using them.  They will still burn on the edges, but the won't burn so bad that they fall apart.  Keep in mind the you will have about triple the amount of veggies than chicken, so thread your skewers accordingly.

Pre-heat grill to medium-high heat.  Cook skewers for about 10-15 minutes turning occasionally until chicken is cooked through and veggies are crisp-tender.

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