Chicken-Vegetable Kabobs
Mix oil, basil, dill weed and garlic in medium glass or plastic dish. Add
chicken; stir to coat with marinade. Cover dish or seal bag and
refrigerate 1 to 2 hours. Remove chicken from marinade; reserve marinade.
Heat coals or gas grill. Thread chicken and vegetables alternately on each
of six 15-inch metal skewers, leaving space between each. Cover and grill
kabobs 4 to 5 inches from medium coals 10 to 15 minutes, turning and
brushing 2 or 3 times with marinade, until chicken is no longer pink in
center.
1/3 cup olive or vegetable oil
1 tablespoon chopped fresh basil
OR
1 teaspoon dried basil leaves
1 1/2 teaspoons snipped fresh dill
OR
1/2 teaspoon dried dill weed
2 cloves garlic -- finely chopped
1 pound skinless boneless chicken breast halves -- cut into strips
Assorted bite-size pieces fresh vegetables
(carrots,* zucchini, yellow squash, peeled
red pearl onions, small red potatoes,*
ears of corn cut into 1 1/2 inch chunks*)