2/3 cup olive oil
1/4 cup rice vinegar or vinegar
3 tablespoons fresh chopped parsley*
2 tablespoons dry ranch dressing mix
1/8 teaspoon coarse ground pepper
16 ounces boneless skinless chicken breast halves, cut into 1-inch pieces
1 medium (1 cup) zucchini, cut into 1/2-inch pieces
1 medium (1 cup) red bell pepper, cut into 1-inch pieces
1 small (1 cup) red onion, cut into wedges
1 cup whole mushrooms
Combine all marinade ingredients in large plastic resealable food bag; mix well. Place chicken and vegetables into bag; tightly seal bag. Turn bag to coat chicken and vegetables. Place into 13x9-inch pan; refrigerate, turning occasionally, at least 2 hours.
Heat gas grill to medium or charcoal grill until coals are ash white.
To assemble kabobs, alternately thread chicken and vegetables on 6 (12-inch) skewers. Place kabobs onto grill. Grill 15-18 minutes, turning occasionally, until chicken is fork tender and no longer pink.
*Substitute 1 tablespoon dried parsley.
Make sure you don’t place the chicken and veggies too close on the skewer or the chicken won’t cook evenly.