Ingredients
1 1/4
lb. boneless skinless chicken breast halves or thighs, cut into 1-inch pieces
9
medium whole fresh mushrooms, halved
1
medium zucchini or yellow summer squash, halved lengthwise, cut into 1-inch slices
1
small red bell pepper, cut into squares
1
cup purchased balsamic vinaigrette
Preparation
Heat grill. Alternately thread chicken and vegetables onto six 12 to 14-inch metal skewers. Reserve 1/2 cup vinaigrette in small bowl for dip; brush kabobs with remaining 1/2 cup vinaigrette.
Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is no longer pink in center, turning occasionally. Serve reserved vinaigrette as dipping sauce.
