ITALIAN CHICKEN KABOBS

Italian Chicken Kabobs image

Number Of Ingredients 11

FOR THE MARINADE:
1/2 cup extra-virgin olive oil
2 tablespoons white wine
2 tablespoons finely chopped fresh thyme
1 tablespoon minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs
1 small zucchini
1 green bell pepper
20 large cherry tomatoes

Steps:

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients. Cut the chicken into 1-inch chunks, the zucchini into 1/2-inch coins, and the bell pepper into 1-inch squares. Place the chicken, zucchini, bell pepper, and cherry tomatoes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 2 hours, turning occasionally. Remove the chicken and vegetables from the bag and discard the marinade. Thread the chicken chunks alternately with the zucchini coins, bell pepper squares, and cherry tomatoes onto skewers. Grill the kabobs over Direct Medium heat until the vegetables are tender, the chicken is firm to the touch, and the meat juices run clear, 8 to 10 minutes, turning once halfway through grilling time. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves