Chicken ‘n’ Veggie Kabobs
Total TimePrep: 20 min. + marinating Cook: 15 min.
Very good! I added onion and bell pepper to them!
This is a keeper! The veggies are the best. I used an extra 1/2 teaspoon of rosemary and garlic salt and marinated it for an hour.
The whole family loved this, including my veggie-avoiding son, who ate every bit of it. I wonder about making it in a basket instead of on skewers....
For the marinade I used the Herbed Italian Dressing and the chicken was excellent. I liked using the oil, garlic and rosemary marinade for the veggies which also turned out very flavorful. We eat lots of chicken and veggies so this recipe will be used repeatedly.
With only a few ingredients needed, this dish is so quick to put together for a busy weekday dinner. It's a great way to enjoy the summer harvest from your garden.
to the person concerned w/ sodium.. I would use light or fat free Italian dressing and garlic powder instead of garlic salt.
Delicious, everyone loved it. Definitely will make this again.
My DH loved this. I substituted other veggies for the squash. Will make again soon.
Our whole family loved these Kabobs. It was easy using ingredients I had on hand. I doubled the recipe for eight adults and thought we'd have extra but not one kabob was left over.
In response to redhead4101: I was checking the food items for sodium, they are 0 as far as I can tell. But the Italian salad dressing seems to be the culprit for the sodium content. The Italian salad dressing I have shows about 360mg per 2tbsp. Chicken breast (3oz) is about 68 mg sodium. The garlic salt for McCormick brand is about 490mg per serving. I hope this helps.