Grilled Chicken and Vegetable Kebabs

Grilled Chicken and Vegetable Kebabs

This recipe has been used many times this summer as it is so flavorful and yummy!  With a bit of a Greek flair, you will not be able to get enough of these kebabs.  The combination of juicy chunks of chicken paired with cherry tomatoes, red onion, red bell pepper, and mushrooms served with rice and grilled pita bread is the perfect summer meal.

Ingredients:

Marinade:
3 Tbs. red-wine vinegar
1/2 cup olive oil
3/4 Tbs. Dijon mustard
3 Tbs. chopped fresh parsley leaves
3/4 tsp. dried rosemary
3/4 tsp. dried sage
2 cloves garlic - minced
1/2 tsp. salt
1/4 tsp. pepper

Chicken and Vegetables:
1 1/2 lb chicken - cut in cubes
1 pt. cherry (or grape) tomatoes *my favorite part so I do extra
1 container of cremini or Baby Bella mushrooms
1 red pepper - cut into 1-inch pieces
1 red onion - cut into 1-inch pieces

Other:
10ish skewers
Pita pockets cut in fourths then drizzled with olive oil
Rice/Quinoa/Couscous

Directions:

1. Combine ingredients for the marinade.  
2. Thread chicken cubes, cherry tomatoes, mushrooms, red pepper, and onion onto skewers.  Place on a baking pan and coat with 1/2 the marinade.  Let sit at room temperature for 10 minutes or keep wrapped in the fridge for up to 4 hours.
3. Heat the grill to high heat.  (You can also do this in the oven: put broiler on high.)  Place the kebabs directly on the grill (or under broiler) and leave undisturbed for 4-5 minutes.  Turn over and continue to grill until the chicken is cooked through (about 4 minutes more.)  Drizzle with remaining marinade.  
4. Place cut and drizzled pita pockets on the grill for 1-2 minutes per side (watch them close because they will burn suddenly.)  Serve with rice or another side.

This is one of my favorites!  Hope you enjoy!