Oven Chicken Kabobs

By srumbel

Hey friends! I’m popping in on a busy summer afternoon to share a quick and easy supper recipe with you. Chicken Kabobs are great with a multitude of sides – but they can also be a meal in one! I make mine in the oven because, on hot summer’s day, I’ve seldom find myself thinking “Man, I really wanna go stand over a fire“.
from southernplate.com

Ingredients

• 2 2 2 pounds boneless skinless chicken breasts
• 1 1 1 recipe All-Purpose Marinade or 1 bottle of Dale's or Moore's Marinade
• 1 1 1 large onion, peeled and cut into wedges
• 1 1 1 pound cherry tomatoes, bell peppers (cored, seeded, and cut into 1 inch pieces), and/or small mushrooms, or other vegetables of your choice

Preparation

Step 1

Using kitchen shears, cut the chicken into bite-size cubes. Place in a gallon-size ziplock bag and add 1 cup of the marinade. Let marinate in the refrigerator for at least one hour or up to eight hours.

Thirty minutes before you plan to cook the kabobs, preheat the oven to 350 and place 8 to 12 wooden skewers in a bowl or pitcher and cover them with water to soak.

Remove the skewers from the bowl and thread the chicken and vegetables onto them, placing a vegetable between each piece of chicken.

Place the kabobs on an ungreased, rimmed baking sheet and bake the kabobs until the chicken looks done on the outside and is no longer pink in the center, about 30 minutes.