chicken & vegetable kebabs

there's something about grilled meat. and grilled onions. and grilled mushrooms. i could eat them every day in the summer.

this recipe is so unbelievably easy, i don't know if i can really call it a recipe. marinate chicken in some vinaigrette for an hour. toss whatever vegetables you want to add to the skewers in the same vinaigrette. skewer and grill. easy as pie.

mix it up. change up the vinaigrette to whatever you like (use a favorite store bought version). add vegetables you like. i would avoid is zucchini and summer squash, simply because it becomes very soft and is likely to fall off the skewer while grilling.

don't care for meat or prefer a meatless meal? skip the chicken altogether and add some portabello mushrooms. they grill perfectly.

chicken & vegetable kebabs
marinade adapted from the joy of cooking
1 1/2 hours start to finish, three hearty servings

for the marinade:
3 garlic cloves, minced
1/4 cup red wine vinegar
3/4 cup olive oil
~1/4 cup chives, or any other fresh herb you have handy
salt & pepper

for the kebabs:
1 pound chicken breasts or tenders, cut into bite size pieces
12 ounces mushrooms, cut in half
1 vidalia onion, quartered and wedges separated
2 green peppers, quartered and cut into pieces

1. make the marinade by combining the garlic and vinegar in a very large bowl (you're going to toss the vegetables in it later). slowly add the olive oil, whisking continuously to ensure it's incorporated. mix in the chives or other herbs you're using.
2. add the chicken to a zip top bag. pour half the marinade over it. seal the bag closed and make sure all the chicken pieces are coated. marinade for about 30 minutes.
3. while the chicken is marinating, prep the vegetables bu cleaning and cutting them to size.
4. prep the grill right before you skewer the kebabs.
5. when the chicken is done marinating, toss the vegetables with the remaining (unused) half of the marinade.
6. skewer the chicken and vegetables and grill about 5 minutes on each side, until the chicken is cooked. for the ultimate summer meal, serve with a side of salt potatoes.