Ingredients
The following ingredients have 4 Servings
- 10 bamboo skewers soaked in water
- 1 lb. chicken cut into bite-sized cubes
- 1 red pepper roughly chopped
- 1 red onion roughly chopped
- 1 zucchini thickly sliced
- 1 yellow squash thickly sliced
- 1 package of white mushrooms cut in half
- Marinade Ingredients
- 1 cup canola oil
- 1/3 cup white wine vinegar
- 2 cloves garlic minced
- 2 tablespoons mustard
- 1/2 cup fresh basil, minced
- 2 teaspoons fresh oregano, minced
- Salt & Pepper to taste
Instruction
- Add vinegar, mustard and seasoning to a medium bowl. Stir together. Whisk in oil until blended. Set aside
- Drain bamboo skewers after soaking.
- Place chicken and vegetables on skewers, alternating each. When assembled, lay flat in an oblong baking dish.
- Whisk marinade and pour over skewers. Making sure each skewers is covered with marinade. Refrigerate for at least 60 minutes. When ready to grill, discard marinade.
- Preheat grill to medium-high. Cook chicken skewers for 20 minutes, turning every 3-4 minutes or until chicken is no longer pink in center.
