Spicy Garlic Chicken & Veggie Kabobs

This delicious recipe for chicken and veggie kabobs was requested by Jamie. It’s summer and the grill is hot and waiting! I hope you enjoy!

Your Ingredients: (serves 4)

8 to 12 fresh cloves garlic
2-cups Italian dressing, divided
salt, to taste (but you probably don’t need any with the Italian dressing)
3 T crushed red pepper flakes
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
1 large zucchini, peeled and cut into 1/2-inch slices
12 cherry tomatoes, halved
1 yellow squash, peeled and cut into 1/2-inch chunks
1 large red bell pepper, cut into 1/2-inch chunks
2 or 3 ears of corn, cut into 2-inch pieces
Portabella mushrooms, cut into 1-inch pieces
your favorite dipping sauce

IN a food processor, blend the garlic, 1-cup Italian dressing, salt, and red pepper flakes for about 1 minute.

ADD chicken and vegetables to a large bowl. Pour the processed garlic mixture and the remaining 1-cup Italian dressing into the bowl and make sure that all ingredients are well coated. Refrigerate for about 2 hours, stirring occasionally.

PREPARE your grill and heat coals to medium-hot. If you are using bamboo skewers, soak them in water 20 minutes before threading.

DRAIN marinated chicken and veggies; reserve some marinade for basting.

IN a small saucepan, heat the reserved marinade over medium-high heat. When it begins to boil, reduce heat and simmer for about 10 minutes.

ALTERNATELY thread veggies and chicken onto skewers leaving a small space between each piece.

GRILL over medium-hot coals 4 to 6-inches from heat until chicken is thoroughly cooked and veggies are crisp tender, about 12 to 14 minutes, turning kabobs once and brushing with marinade occasionally.

SERVE over spicy yellow rice and dipping sauce on the side.

Always Enjoy!