Chicken Kabobs with Zucchini and Cherry Tomatoes Recipe

Chicken Kabobs with Zucchini and Cherry Tomatoes Recipe

  • Marinade:
  • 1/4 cup Filippo Berio Olive Oil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons Filippo Berio Red Wine Vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Kabobs:
  • 1 pound boneless chicken breasts, well trimmed and cut into 1-inch cubes
  • 1 small zucchini, cut into 1/2-inch-thick slices
  • 12 cherry tomatoes
  • 6 metal skewers
  1. In medium glass bowl or dish, whisk together olive oil, parsley, vinegar, garlic, salt and pepper.
  2. Add chicken, zucchini and tomatoes; toss until lightly coated.
  3. Cover; marinate in refrigerator 2 hours or overnight.
  4. Drain chicken and vegetables, reserving marinade. Alternately thread chicken and vegetables onto skewers, ending with cube of chicken.
  5. Brush barbecue grid with olive oil.
  6. Grill kabobs, on covered grill, over hot coals turning frequently and brushing with reserved marinade. Cook the chicken until it is white in the center. Or, broil kabobs, 4 to 5 inches from heat, turning frequently and brushing with reserved marinade. Cook the chicken until it is white in the center.
Recipe of the Day|