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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Chicken-Vegetable Kabobs |
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Serves: 6 Print this RecipeNo matter what the spelling--kabob or kebab--everyone likes them! Include an assortment of vegetables so that guests can choose their favorites. 1/3 cup vegetable oil or olive 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves 1 1/2 teaspoons snipped fresh or 1/2 teaspoon dried dill weed 2 cloves garlic, finely chopped 1 pound boneless skinless chicken breast halves, cut into strips Assorted bite-size pieces fresh vegetable (carrots, zucchini, yellow squahs, peeled red pearl onions, small red potatoes, ears of corn cut into 1 1/2-inch chunks) Mix oil, basil, dill weed and garlic in medium glass or plastic dish. Add chicken; stir to coat with marinade. Cover dish or seal bag and refrigerate 1 to 2 hours. Remove chicken from marinade; reserve marinade. Heat coals or gas grill. Thread chicken and vegetables alternately on each of six 15-inch metal skewers, leaving space between each. Cover and grill kabobs 4 to 5 inches from medium coals 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until chicken is no longer pink in center. 1 Serving: Calories 265 (Calories from Fat 110); Fat 12g (Saturated 2g); Cholesterol 40mg; Sodium 50mg; Carbohydrate 23g (Dietary Fiber 3g); Protein 19g. *Partially cook before grilling to ensure doneness. Place carrots, potatoes, corn and 2 tablespoons water in microwavable dish. Cover and microwave on High 3 to 6 minutes. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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