Chicken Kabobs

---

Ingredients: 

• 6 wood skewers soaked in cold water for 30 minutes
• 1/2 cup MOV Organic Red Wine Vinegar
• 1/2 cup reduced-sodium soy sauce
• 1/2 cup MOV Extra Virgin Olive Oil
• 2-1/2 teaspoons NHHS Parsley Flakes
• 1 teaspoon NHHS Basil
• 1 teaspoon NHHS Turkish Oregano

• 1/2 teaspoon NHHS Garlic Powder
• 1/2 teaspoon NHHS Ground Black Pepper
• 5 skinless, boneless chicken breasts, cut in cubes
• 1 red bell pepper cut into 1 inch pieces
• 2 small zucchini cut into 1 inch slices
• 1 red onion cut into 1 inch pieces (optional)
• 8 -10 Cremini or white mushrooms sliced in halves 

---

Directions:
Whisk vinegar, soy sauce, EVOO, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour 1 cup of the marinade into a resealable plastic bag, add chicken, coat with the marinade, squeeze out excess air, and seal the bag.
Marinate in the refrigerator, at least 4 hours. Store the remainder ½ cup in a glass container (this you will use to brush onto meat and veggies when grilling) .
Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade. Thread chicken, peppers, onions, zucchini and mushrooms onto skewers alternately.
​Grill kabobs on the preheated grill until chicken has no pink in the center, 4 to 6 minutes per side (total time about 15 min.). Brush marinade onto veggies and chicken every time you turn kabobs on grill.

​​Enjoy!

---

---