Marinating gives extra flavor and tenderness to this chicken.
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Marinade
23 cup olive oil
14 cup rice vinegar or vinegar
3 tablespoons fresh parsley, chopped
2 tablespoons dry ranch dressing mix
2 tablespoons Land O Lakes® Butter, melted
18 teaspoon coarse ground pepper
Kabob
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
STEP 1
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.
STEP 2
Heat gas grill to medium or charcoal grill until coals are ash white.
STEP 3
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.
Make sure you don’t place the chicken and veggies too close on the skewer or the chicken won’t cook evenly.
Skewers of curried beef, adobo pork, ginger shrimp — even your favorite summer vegetables — add pizzazz to an ordinary cookout or picnic.
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