Grilled Chicken and Veggie Skewers
Ingredients
1 lb chicken breasts, cut into small, bite - sized pieces
1 each yellow and green zucchini squash, cut in half and sliced (if large)
8 Small oz. whole mushrooms, stems removed
1 piece red, yellow, or orange bell pepper , chopped into bite - sized (or combo of 2 or more)
1 Small red onion, carefully cut into bite - sized chunks (try to keep as much of the pieces in tact as possible, but don't stress it if they start to fall apart)
Sweet cherry tomatoes
1 recipe of Zesty Italian Dressing or 1 bottle of Berenstein's Italian Dressing (below)
Prepare Zesty Italian Dressing:
1/4 c. white vinegar
1/4 c. lemon juice
2 tsp sugar
1 tsp dry mustard
1/2 tsp salt
1/2 tsp seasoning salt
1/2 tsp red pepper flakes (this really doesn't add much heat; it's better with it!)
1/4 tsp black pepper
4 cloves garlic
1 c. canola oil
1/3 c. Parmesan cheese (either fresh or from a can)
3/4 tsp Italian seasoning
Directions
In a blender, combine vinegar, lemon juice, sugar, mustard, salt, seasoning salt, black pepper, garlic, and red pepper flakes. Blend. While blender is running, slowly add oil in a steady stream. Turn off blender and add Italian seasoning and Parmesan cheese. Pulse blender 2-3 times to combine herbs and cheese. Remove 1/2 c. of dressing for basting during grilling and set aside.
Place cut-up chicken in a shallow dish and pour a little less than half of the remaining dressing over the chicken. Place in refrigerator for 2-3 hours or until ready to use.
Place chopped veggies in a dish (a 9×13 pan works great) and pour remaining dressing (except for reserved 1/2 c.) over the veggies. Toss gently to combine. Set aside.
If using bamboo skewers, soak in water for about 30 minutes.
When chicken is done marinating, skewer veggies and chicken (you’ll have far more veggies than chicken, so keep that in mind when assembling your skewers; I use about 3 pieces of chicken per skewer, but as many vegetables as I can get on there).
Preheat grill and then cook skewers for about 10-12 minutes over medium heat until chicken is cooked through and veggies are tender-crisp, turning at least once.