Chicken N Veggie Kabobs Recipes

CHICKEN & VEGETABLE KABOBS

Steps:

• In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.

CHICKEN 'N' VEGGIE KABOBS

Steps:

• 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.

HONEY/GINGER CHICKEN N VEGGIE KABOBS

Steps:

• 1. IN A BOWL WHISK TOGETHER VEG OIL, SOY SAUCE, HONEY, GARLIC, GINGER, PARSLEY N BLK PEPPER.
• 2. PUT CHUNKS OF CHICKEN INTO A PLASTIC GALLON BAG N PUT VEGGIES IN ANOTHER BAG. POUR HALF OF MARINADE IN EACH BAG TAKE OUT AIR N ZIP UP THEN GENTLY SQUISH MARINADE AROUND FOOD N REFRIGERATE FOR 5 HOURS TO OVERNIGHT...REMMBR THE LONGER U MARINATE THE MORE FLAVA U GET :)
• 3. IF USING WOODEN SKEWERS U NEED TO SOAK IN WATER FOR ABOUT AN HOUR B4 SKEWRING. TAKE SKEWER N PUT CHICKEN N VEGGIES IN AN ORDER ON N REPEAT UNTILL NONE IS LEFT.
• 4. POUR MARINADE INTO A SMALL SAUCEPAN N BRING TO A BOIL (THIS IS TO RID IT OF RAW CHICKEN BACTERIA) THIS NOW CAN B USED TO BRUSH ON KABOBS WHILE GRILLN. OVER MED/HIGH HEAT GRILL KABOBS FOR 15-20 MINUTES...TURN TO COOK ON ALL SIDES N.......ENJOY :)

MEDITERRANEAN CHICKEN-VEGETABLE KABOBS

Steps:

• In shallow glass or plastic dish or in resealable plastic food-storage bag, mix all marinade ingredients. Add chicken; stir to coat with marinade. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 6 hours to marinate, stirring chicken occasionally.
• Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. On each of 4 (15-inch) metal skewers, alternately thread chicken, bell pepper, zucchini and onion, leaving 1/4-inch space between each piece. Brush vegetables with marinade.
• Place kabobs on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning and brushing frequently with marinade, or until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
• Sprinkle cheese over kabobs. Serve with asparagus.