Chicken 'n' Veggie Kabobs Recipe

By sandiB2010

I threw this recipe together for a party, and it was a huge success. Everyone commented on the meat's tenderness. —Becky Wiesmore, Rochester, New York

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 cup Italian salad dressing, divided
• 1/4 cup olive oil
• 1 teaspoon garlic salt
• 1/2 teaspoon dried rosemary, crushed
• 1 medium zucchini, cut into 1/2-inch slices
• 1 yellow summer squash, cut into 1/2-inch slices
• 2 medium onions, quartered
• 1 medium sweet red pepper, cut into 1-inch pieces
• 2 cups cherry tomatoes

Preparation

Step 1

In a small resealable plastic bag, combine chicken and 1/2 cup salad
dressing. Seal bag and turn to coat; refrigerate for 15 minutes.

Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables. Seal bag toss to coat.

Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables.

Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing. Yield: 8 kabobs.