| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dishes, Chicken |
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
Vegetable oil |
| 2 |
tb |
White vinegar |
| 1/2 |
ts |
Parsley, freeze-dried |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1 1/4 |
lb |
Boneless skinless chicken |
|
|
Breasts — cut in 2" cubes |
| 1 |
|
Medium-sized red bell |
|
|
Pepper — cut in large |
|
|
Chunks |
| 1 |
|
Medium-sized green bell |
|
|
Pepper — cut in large |
|
|
Chunks |
| 2 |
|
Medium-sized onions — cut |
|
|
In large chunks |
| 6 |
|
Metal or bamboo skewers |
INSTRUCTIONS
In a large bowl, combine the oil, vinegar, parsley, onion powder, paprika,
salt, and black pepper. Add the remaining ingredients (except the skewers)
and toss to coat. Cover and refrigerate for 1-2 hours. Remove the chicken
and vegetables from the marinade, discarding excess marinade, and thread
the chicken and vegetables evenly on the skewers. If using bamboo skewers,
they must first be soaked in water for 15-20 minutes. Preheat the grill to
medium-high heat. Place the kebabs across the grill rack and cook for 6-8
minutes or until the chicken is cooked and no pink remains, turning halfway
through.
Recipe By : Heart4Hom
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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