Greek Chicken and Vegetable Kabobs
- 1 medium zucchini, thick slices (1/4 to ½ inches)
- 1 medium yellow squash, thick slices (1/4 to ½ inches)
- 1 small package whole mushrooms (washed with damp cloth)
- 3 chicken breasts (or one for each person you are serving)
- Greek Marinade
- 3-4 skewers, or one for each person (I prefer metal)
- Put chicken into a bowl, and pour half of marinade over chicken, and let sit out at room temperature for 30 minutes.
- Letting the meat sit out and get to room temperature before putting it on the grill allows the meat to cook more evenly.
- Clean mushrooms and cut vegetables, while meat is marinating. You want nice thick slices to put onto skewers, so they don’t break and fall off.
- Five minutes before you are ready to put everything on the grill, combine remaining marinade and vegetables into a large plastic bag.
- Shake to coat all vegetables.
- Thread onto 3-4 skewers.
- Cook chicken and vegetable kabobs on a flaming hot grill for 10-12 minutes or until chicken is done and vegetables are tender.
- Serve chicken over a bed of long grain and wild rice, with a side Greek Salad. I also pour the Greek Dressing over the whole thing before I eat it!
Recipe by Faithful Provisions at https://faithfulprovisions.com/greek-chicken-vegetable-kabobs/
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