ITALIAN CHICKEN KEBABS: DailyRecipe: Chicken on a stick

The Daily Recipe: Thursday, May 26, 2005

*** A WORD FROM THE KITCHEN ***

Why limit yourself to just burgers and steaks on the grill when you can get all fancy with some skewers? The secret about kebabs is they look fancy but are so easy and a nice way to stretch the meat further. These ITALIAN CHICKEN KEBABS have a great flavor and are a switch from your usual barbecue sauce type stuff. These are also great to take anywhere to throw on the grill. Just be sure if you use the wooden skewers instead of metal to soak them for at least 1/2 hr to 1 hr before adding the food to prevent against them burning. Happy grillin'!

Enjoy!
Marzee

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ITALIAN CHICKEN KEBABS
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INGREDIENTS:
2 pounds boneless and skinless chicken breast
2/3 cup grated Romano cheese
4 teaspoons minced fresh basil
2 cloves garlic, minced
2 tablespoons olive oil
2 medium zucchini
2 red bell pepper
2 yellow bell pepper
2 yellow onion
12 cherry tomatoes
metal skewers

DIRECTIONS:
Cut the onions, zucchini and peppers into chunks and
set aside. Cut the boneless and skinless chicken breast
into chunks and set aside. In a glass mixing bowl, slowly
mix the all ingredients except the chicken breasts and
cherry tomatoes until well blended. Add the chicken
and tomatoes and place into the refrigerator for 1 hour;
toss halfway tp coat. Preheat grill to medium heat. Thread
the skewers with the chicken chucks alternating with the
onions, zucchini, peppers and cherry tomatoes. Discard
the unused marinade. Place the threaded skewers on the
preheated grill grid and cook for about 15 to 18 minutes
or until the chicken is done and vegetables are tender
crisp, turning frequently.

Yield: 4 to 6 servings