Chicken and Vegetable Kebabs

This is one of my favorite things to make in the summer. I love the taste of freshly-grilled vegetables. This is a great way to stretch meat (if you need to) and a great way to get all your recommended servings of veggies in for the day!

This "recipe" will not have precise measurements. You can change the ingredients, too, using the vegetables you like or that you have on hand. In this instance, I made 7 skewers (and they're relatively "tall") using 1 chicken breast, 1 zucchini, 1 summer squash, half a red pepper, a small onion and some fresh mushrooms. Sometimes I like to be very precise and so I'll have 14 pieces of zucchini (2 for each skewer) exactly, other times I just wing it.

First, cut up the chicken into bite-sized pieces. The trick with kebabs is trying to get all the pieces to be relatively uniform, so they cook evenly on the grill. Marinate the chicken breast in Italian salad dressing for a few hours, in the fridge.



If you're using wooden skewers, soak them in water for 1/2 hour before threading them. While they're soaking, you can chop up the vegetables.



I just love how beautiful that color combination is!

Combine all the vegetables in a large bowl, and then drizzle with olive oil, and salt and pepper to taste.



Then, thread the meat and vegetables on the skewer in whatever order you like.



Stack them all up on the plate and get ready to grill!



Grill over medium heat until chicken is done and vegetables are tender, about 10-15 minutes, turning frequently.



Get more ideas at Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tasty Tuesday and Tuesdays at the Table.

Chicken and Vegetable Kebabs

Chicken breasts, cut into bite-sized cubes
Fresh vegetables:
Zucchini, summer squash, onion, mushrooms, pepper, cut into bite sized pieces
Italian dressing
Olive oil
salt and pepper

In covered bowl, or ziptop bag, marinate chicken in Italian dressing for several hours or overnight. Soak wooden skewers in water for 1/2 hour. Combine vegetables in large bowl and drizzle with olive oil to coat. Salt and pepper to taste; stir to mix well.

Thread chicken and vegetables alternately on skewers. Grill over medium heat for 10-15 minutes, turning frequently, until chicken tests done and vegetables are tender.