Chicken-Vegetable Kabobs
Ingredients
1/3 cup olive or vegetable oil
1 tbsp chopped fresh basil or 1 tsp dried basil leaves
1 1/2 tsp snipped fresh dill or 1/2 tsp dried dill weed
2 cloves garlic, finely chopped
1 lb skinless boneless chicken breast halves, cut into strips
Assorted bite-size pieces fresh vegetables (carrots, zucchini, corn, small red potatoes, yellow squash, peeled red pearl onions) cut into 1 1/2-inch chunks
Directions
1. Mix oil, basil, dill weed and garlic in medium glass or plastic dish. Add chicken and stir to coat with marinade. Cover dish or seal bag and refrigerate 1 to 2 hours.
2. Prepare and heat a charcoal or gas grill.
3. Remove chicken from marinade and reserve marinade. Thread chicken and vegetables alternately on each of six 15" metal skewers (or wooden ones, but be sure to soak them in water for 30 min. before use), leaving space between each.
4. Cover and grill kabobs 4 to 5 inches from medium heat for 10 to 15 min., turning and brushing 2 or 3 times with marinade, until chicken reaches an internal temperature of 165 F.
