10 to 12 minutes
1/3 cup Filippo Berio Olive Oil
3 Tbsp. each red wine vinegar & chopped fresh parsley
2 H-E-B Ready, Fresh, Go!® Garlic Cloves, chopped
1 tsp. salt
1/2 tsp. McCormick Ground Black Pepper
2 lbs. Hill Country Fare Boneless Chicken Breasts, trimmed and cut into 2-inch cubes
16 cherry tomatoes
2 small zucchini, cut into 12 1-inch slices
Combine the olive oil, red wine vinegar, parsley, chopped garlic, salt & black pepper in a large zipper bag; seal & shake well.
Add the chicken cubes, tomatoes and zucchini to the zipper bag with the olive oil marinade. Refrigerate kabob ingredients in the refrigerator for 2 hours or overnight.
Drain the marinade from the chicken & vegetable chunks (reserve the marinade for grilling). Use 8 metal or water soaked bamboo skewers and thread the chicken, zucchini and tomatoes (repeating 3 times) on each skewer.
Spray the grill rack with non-stick cooking spray to prevent sticking. Prepare charcoal or gas grill for cooking (375°F). Place chicken kabobs on grill rack. Cook each side for 4 to 5 minutes, brushing with the remaining marinade each time they are turned. Grill the chicken kabobs until fully cooked (internal temperature of chicken is 170°F).
No Nutritional Information Available
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