Grilled Veggie and Chicken Marsala Kebobs

Ingredients

  • 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.)

    Directions

    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.
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