Marinated chicken kabobs

I can't remember where I "found" this recipe originally but we made it one summer and grilled everything on a little charcoal grill down at the lake. It was really lovely and the chicken tasted great.

Marinade:

Olive oil

3 cloves garlic

Generous handful of fresh, washed herbs including parsley, chives, thyme and rosemary - chopped up

Juice of 2 lemons

Worchestershire sauce

Salt and pepper to taste

Kabobs:

package of chicken breasts, cut into cubes

1 green bell pepper

cherry tomatoes

1 medium onion

half a package of mushrooms

Instructions:

Mix up all of the marinade ingredients, place in a glass container and soak the chicken cubes in this mixture for at least 2 hours.

Soak a bunch of wooden skewers in water for about a half an hour. This is necessary so the wooden skewers don't burst into flames on the grill!

Prep the peppers and onions by washing and cutting up into chunks that will fit easily onto a wooden skewer for grilling. Leave the mushrooms and the cherry tomatoes whole.

Prepare your kabobs, leaving room at the ends so you can pick them up easily. Mix up the chicken and vegetables, like so: pepper, onion, chicken, mushroom, tomato, chicken, onion, pepper. Or, do an all-veggie or all-chicken stick if you like. Toss the remaining marinade, as it has been occupied by raw chicken and is not okay to consume.

Fire up the barbecue (or the oven), place the skewered veggies onto the grill and cook for maybe 6-8 minutes, turning frequently to ensure that each side receives heat.

Serve with a summer salad and some fresh corn on the cob from the farmer's market. Yumm!

Submitted by:

Dina Giolitto
http://wordfeeder.com

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