Marinated Chicken Shish Kebobs
I enjoy serving Chicken Shish Kebobs for a casual weekend dinner with friends.
Servings 6
Ingredients
- 3/4 cup vegetable oil
- 1/3 cup low-sodium soy sauce
- 1/4 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dry mustard
- 1 teaspoon pepper
- 1 teaspoon dried parsley flakes
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 ounces small fresh mushrooms
- 1 medium green pepper, cut into 1-inch pieces
- 8 ounces pearl onions
- 12 ounces cherry tomatoes
- 16 small baby potatoes
- 1 medium yellow squash, cut into 1-inch slices
- 1 8 ounce can pineapple chunks drained, optional
Instructions
- In a large resealable plastic bag or 13 x 9-inch glass baking dish, combine first eight ingredients. Add chicken, mushrooms, green pepper pieces, pearl onions, cherry tomatoes, baby potatoes and squash. Cover baking dish or close plastic bag and refrigerate at least 6 hours.
- Drain, discarding marinade. Thread chicken, vegetables and pineapple alternately on skewers. Grill, covered, over medium-low coals/heat, turning frequently, for 16 to 20 minutes or until chicken juices run clear.
