Garlic And Olive Oil Chicken KabobsSuggested Wine: Yard Dog White
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
3 boneless, skinless chickenbreasts, cut into 11⁄2-2-inchpieces
12 fingerling potatoes
1⁄4 large red bell pepper,seeded and cut into 4pieces
1⁄4 large orange bell pepper,seeded and cut into 4pieces
4 slices (3⁄4-inch) yellowsquash or zucchini
3 cloves garlic, pressed orminced
1 tsp. grated gingerroot,optional
1⁄2 tsp. salt
1⁄2 tsp. coarse ground pepper
2 Tbsp. extra virgin olive oil
1 Tbsp. soy sauce
4 baby portobello (cremini)mushroom caps, optional
Heat grill to medium directheat. Meanwhile, in 1-quartmicrowave-safe casserole, combinepotatoes and 2 Tbsp.water. Cover and microwave atHigh power for 1 minute; drainwell. Combine chicken, potatoes,pepper chunks, squash,garlic, gingerroot, salt and pepperin large bowl; toss to coatevenly.
Drizzle with olive oiland soy sauce; toss to coat. (Ifdesired, refrigerate up to 4hours, turning occasionally.)Add mushrooms; toss gently tocoat with oil mixture.Thread ingredients on 4 (16-inch) metal or wooden* skewers.
Place skewers on grill;grill covered 8 to 10 minutesor until chicken is thoroughlycooked, turning once. Brushwith additional olive oil, ifdesired.Makes 4 servings.
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