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Summer Chicken and Vegetable Kabobs


1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons Instant Gourmet Original Blend Seasoning,
1(20 ounce) package Boneless, Skinless Chicken Breasts, cut into 12 cubes
1 medium zucchini, cut crosswise into 12 pieces
1 red bell pepper, seeded; cut into 12 chunks
12 wedges red onion
4 (12 inch) bamboo skewers, soaked in water 30 minutes


In gallon food storage bag, combine olive oil, vinegar and 2 tablespoons seasoning. Add chicken and vegetables; toss well to coat. Marinate in refrigerator for 10-30 minutes. Remove chicken and vegetables from marinade; discard marinade.

Alternately thread chicken and vegetables onto each skewer. Lightly sprinkle skewers with remaining seasoning.

Prepare grill. Using direct heat cooking method, arrange kabobs on grill rack 4-5 inches over medium-high heat. Grill, uncovered, until chicken reaches 165 F (10 to 15 minutes), turning frequently.

Amount: 4 kabobs

Serving suggestion: Serve kabobs with couscous and fresh fruit.

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