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Southwestern Skewers Recipe

Southwestern Skewers Recipe photo by Taste of Home

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Juicy chicken, cherry tomatoes, whole mushrooms and sweet peppers make these skewers filling. But it's the fresh garlic, chili powder, cumin and cayenne pepper that give them their zesty kick. —Larry Smith of Youngstown, Ohio

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Southwestern Skewers Recipe

Prep: 20 min. + marinating Grill: 10 min.

Yield: 4 Servings

20 10 30

Ingredients

1 bottle (8 ounces) reduced-fat Italian salad dressing
10 garlic cloves, minced
1 teaspoon white pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepepr
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
8 large fresh mushrooms
8 cherry tomatoes
1 pound boneless skinless chicken breasts, cut into 1-inch cubes

Directions

In a large bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag; add vegetables. Seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate vegetables and chicken for at least 2-3 hours.
Drain chicken, discarding marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until chicken is no longer pink and vegetables are tender, basting frequently with reserved marinade. Yield: 4 servings.

Nutritional Analysis: One serving (2 kabobs) equals 231 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 275 mg sodium, 15 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Originally published as Southwestern Skewers in Light & Tasty June/July 2002, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Southwestern Skewers

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Reviewed on Dec. 27, 2009 by badkitty

I use grape tomatoes instead of cherry.....my hubby gets mad when the cherry ones burst on the grill-lol!

Reviewed on Dec. 27, 2009 by badkitty

I love this-so does everyone I make it for! I add zucchini and summer squash to the vegetables and I use more Italian sdalad dressing , almost a 16 ounce bottle. I serve this with rice pilaf and corn on the cob. Wonderful and healthy too!

Reviewed on Feb. 22, 2009 by Annie P

I love spicy food and I LOVE cooking with fresh garlic...will definitly be trying this recipe soon. Annie P.

Reviewed on Oct. 15, 2008 by Rosetta Gingerich

My family (including two preschoolers) loved this! I didn't have any mushrooms, but will get some for next time, and didn't use any tomatoes. I will definitely make this again!