Rosemary-Sage Chicken Kabobs - cooking recipe
Ingredients
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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
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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.
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