Rosemary-Sage Chicken Kabobs - cooking recipe

Ingredients
    Marinade
    3 tablespoons red wine vinegar
    1/2 cup olive oil
    3/4 teaspoon Dijon mustard
    3 tablespoons chopped fresh parsley leaves
    3/4 teaspoon dried rosemary
    3/4 teaspoon dried sage
    2 garlic cloves, minced
    1/2 teaspoon salt
    1/4 tablespoon black pepper
    KEBABS
    1 1/2 lbs cubed chicken breasts
    1 pint cherries or 1 pint grape tomatoes
    2 cups cremini mushrooms (small) or 2 cups baby bella mushrooms
    1 red pepper, cut into 1-inch pieces
    1 red onion, cut into 1-inch pieces
    8 skewers
Preparation
    In a blender, combine all ingredients for the marinade. Measure out a 1/2 Cup, Reserve the rest.
    Alternately thread chicken cubes, tomatoes, mushrooms, peppers and onions onto the skewers. Place on a baking pan. Coat with the 1/2 C marinade. let sit at room temperature for 10 minutes or keep wrapped in the fridge for up to 4 hours.
    Heat grill to high, or preheat the broiler to high.
    Place kebabs directly on the grill (or under the broiler) and leave undisturbed for 4-5 minutes. Turn over, and continue to grill until the chicken is cooked through, about 4 minutes more (the center should be opaque and firm).
    Drizzle with reserved marinade. Serve with potatoes or corn on the cob.

Leave a comment