Grilled Veggie and Chicken Marsala Kebobs
1 1/2 pounds boneless, skinless chicken breasts
Montreal Chicken Seasoning
4 cups assorted vegetable pieces
(red and yellow bell pepper, red onion, corn, zucchini, mushrooms, etc.)
1/4 cup Marsala wine
1/2 cup Italian dressing, divided
salt and pepper to taste
3 cups cooked rice (brown rice, Spanish rice, rice pilaf, etc.)
Cut chicken into 1 1/2 inch cubes and sprinkle with the Montreal seasoning. Divide evenly and skewer the chicken onto 3 medium length metal skewers or bamboo skewers (be sure to soak in water for 30 minutes). Place them into a large freezer zipper bag and add the Marsala and 1/4 cup of the dressing. Place in refrigerator for 1 hour or up to overnight.
Thread the vegetables (be sure to alternate) onto 6 medium length metal skewers or bamboo skewers (be sure to soak in water for 30 minutes) and sprinkle with the Montreal seasoning. Place them into a large freezer zipper bag and add 1/4 cup of the dressing. Place in refrigerator for 1 hour or up to overnight.
Carefully remove the kebobs from the bags and then grill the chicken over medium high heat for about 5-8 minutes, turning occasionally, and then add the vegetable kebobs. Continue cooking for an additional 8-10 minutes or until done. Season to taste. Heat the rice and serve. Makes 6 servings: 1/2 chicken kebob, 1 vegetable kebob, and 1/2 cup cooked rice.