Chicken Kabobs

This is another grilled chicken kabobs recipe that will be a great addition to your summer cookout menu. For best results, you should prepare this chicken kabobs recipe the night before and marinate overnight in your refrigerator.

Recipe Ingredients:

1/2 cup soy sauce
1/2 cup water
1 tbsp worcestershire sauce
1 tbsp vegetable oil
2 tsp ground mustard
4 boneless skinless chicken breast halves, cut into 1 inch cubes
2 med zucchini, cut in 1-1/2 inch slices
1 med onion, cut in wedges
1 med green pepper, cut into inch chunks
1/2 small pineapple, cut into wedges

Cooking Directions:

1. In a large bowl, whisk together soy sauce, water, Worcestershire sauce, vegetable oil and ground mustard. Before adding chicken set aside a small amount of marinade to brush onto kabobs while they cook. Place chicken, zucchini, onion, green pepper and pineapple in bowl with marinate and coat well. Cover bowl with plastic wrap and refrigerate overnight.

2. Preheat charcoal grill for high heat.

3. Drain marinade from the chicken and vegetables. Discard the drained marinade.

4. Using 4 skewers, thread chicken, zucchini, onion, green pepper and pineapple alternately until you have 4 or 5 pieces on each skewer.

5. Lightly oil grill grate before placing skewers on grill. Place skewers on grill and cook for 12 to 15 minutes, until chicken juices run clear. While grilling turn and baste kabobs with the reserved marinade. When kabobs are done remove from skewers and serve immediately.

In the event you prepare this recipe the day of, just marinate the chicken and vegetables in the refrigerator at least 2 hours before grilling.

Makes 4 servings.

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