1/2 lb boneless, skinless chicken breasts in 1-inch cubes
3 cloves garlic, crushed
1/2 pint cherry tomatoes
2 medium red onions, quartered
1 green pepper, cut in 1-inch squares
1/4 lb white boiling onions, peeled
1/4 cup Italian dressing or teriyaki sauce
BBQ sauce for basting
Wash, peel and cut vegetables into 1-inch chunks. In a zip bag, marinate chicken, crushed garlic and cut vegetables in refrigerator for 60 minutes in Italian dressing or teriyaki sauce. Turn several times. Discard marinade.
If using wooden skewers, soak them in water 30 minutes in advance. If using metal skewers, brush with oil or spray with non-stick spray.
Preheat grill for 10 minutes on medium-high heat setting. Before it heats up, brush grill grates well with vegetable oil (or use a paper towel dipped in oil).
Thread chicken and vegetables alternately onto skewers. Grill kabobs, for 4-7 minutes, brushing often with barbecue sauce or Italian dressing.
Save by using Green Peppers and Serve with Light 'n Fluffy Noodles.
Prices Valid September 24, 2017 to September 30, 2017
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