I recently visited my parents in Kentucky and we made the most fabulous chicken kabob. It was a hit and I will make it again.
Chicken Kabob on the grill
2 – 3 lbs cubed chicken breasts
1 Yellow Pepper (cubed)
1 Red Pepper (cubed)
1 Green Pepper (cubed)
1 Medium Onion (cubed)
1 package large Mushrooms (cleaned and dried)
1 package Cherry Tomatoes
Wooden Skews (soak in water for 20 minutes prior to using)
Salt & Pepper to taste
Place 1/2 the chicken in freezer bag with Italian Dressing and the other 1/2 in a freezer bag with Teriyaki Marinade and let marinade for 24 hours. Once grill is ready, put meat and vegetables on skews alternating until all is used except the cherry tomatoes. Cook until chicken is no longer pink. Put cherry tomatoes on skew and grill for the last 5 minutes of the chicken cooking. Season all with salt and pepper to taste. We served with Texas Toast and a side of Sangria. You can use any vegetable you like that taste well with chicken.
Great recipe and very filling!!!