April 28, 2011

Rosemary~Chicken Kabobs {Recipe Swaps}

Rosemary~Chicken Kabobs I use rosemary so much, I just bought a tree :)
the marinade Fresh veggies

Thread em'

Rosemary ~ Chicken Kabobs
(From Southern Living April 2011)

Yes, I am doing another SL recipe…I will gladly relocate to come work in your test kitchens…just ask…

1/3 cup red wine vinegar
1/3 cup olive oil
4 garlic cloves, pressed
1T fresh rosemary leaves(rough chopped)
1t salt
1t Dijon mustard
1lb chicken breasts, cut into 2-inch pieces
1 large green bell pepper, cut into 2-inch pieces
1 pt cherry tomatoes
1 package of fresh mushrooms

Preheat grill to 350* to 400* (medium high) heat. Whisk together first 6 ingredients in a small bowl. Pour half of olive oil mixture into a shallow dish or zip top bag; add chicken, turning to coat. Cover or seal and let stand (At least 10 minutes, I soaked for 90 minutes)

Pour remaining olive oil mixture into another bowl or freezer bag; add tomatoes, mushrooms and peppers and toss to coat; cover or seal and let stand (again, I soaked them for 90 minutes).

Remove chicken and veggies from marinade (discarding the marinade). Thread chicken and veggies alternately onto skewers.

Grill kabobs, on a covered grill for 10-12 minutes or until chicken is done and veggies are tender, turning occasionally. Remove kabobs from grill and let stand 5 minutes before serving.

Fresh & healthy warm weather meal! I served the kabobs with a macaroni salad this go-around and may serve with a fresh fruit salad in the future. This will be a staple for us this summer ~ Enjoy!


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