Chicken Kebabs
- 16 oz. Chicken Breast, 1 inch cubes
- 16 ea. Button mushroom
- 16 ea. Bell Pepper cubes, 1 inch
- 16 ea. Red onion cubes, 1 inch
- 1 cup Italian Dressing
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp. Fresh oregano, chopped.
- 8 Bamboo Skewers, soaked in water for 1 hour
- Cut vegetables and chicken into cubes trying to make them as close to the same size as possible.
- Using a large zip lock bag combine all ingredients and toss well to coat in the dressing.
- Marinate in refrigerator for 1 hour or overnight for best results.
- Pre heat oven to 375 degrees. Using the bamboos skewers, skewer 2 chunks of chicken and 2 of each vegetable on each skewer.
- Heat a clean oiled grill to high heat.
- Lay the kebabs down on the grill and turn every 2 minutes until all sides have a bit of char on it.
- Lay the kebabs on a sheet pan and bake for about 8-10 minutes until chicken is fully cooked to 165 degrees.
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