CHICKEN VEGGIE KABOBS

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CHICKEN VEGGIE KABOBS

 

1 lb. boneless chicken breasts cut in 1” cubes

1 cup Italian salad dressing, divided 

 ¼ cup olive oil

1 tsp. garlic salt, ½ tsp rosemary dried

1 med. Zucchini but in ½” slices 1 yellow squash, cut in ½" slices

  2 med. Onions, quartered, 2 cups cherry tomatoes

1 med. Sweet red pepper cut in 1” pieces

 

In small resealable baggie combine chicken and ½ cup salad

Dressing.  Seal bag and turn to coat, refrigerate 15 min.

In Lg. resealable bag, combine oil, garlic salt and rosemary then

Add veggies.  Seal bag toss to coat.  Drain and discard marinade

Alternate chicken and veggies on 8 metal or soaked wooden skewers.

Grill kabobos, uncovered over med hot heat 12-15 minutes until juices

run clear.  Turn and baste occasionally with remaining salad dressing.