Rosemary-sage Chicken Kabobs

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons red wine vinegar
• 1/2 cup olive oil
• 3/4 teaspoon dijon mustard
• 3 tablespoons chopped fresh parsley leaves
• 3/4 teaspoon dried rosemary
• 3/4 teaspoon dried sage
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 tablespoon black pepper
• 1 1/2 lbs cubed chicken breasts
• 1 pint cherries or 1 pint grape tomatoes
• 2 cups cremini mushrooms (small) or 2 cups baby bella mushrooms
• 1 red pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 8 skewers

Recipe

• 1 in a blender, combine all ingredients for the marinade. measure out a 1/2 cup, reserve the rest.
• 2 alternately thread chicken cubes, tomatoes, mushrooms, peppers and onions onto the skewers. place on a baking pan. coat with the 1/2 c marinade. let sit at room temperature for 10 minutes or keep wrapped in the fridge for up to 4 hours.
• 3 heat grill to high, or preheat the broiler to high.
• 4 place kebabs directly on the grill (or under the broiler) and leave undisturbed for 4-5 minutes. turn over, and continue to grill until the chicken is cooked through, about 4 minutes more (the center should be opaque and firm).
• 5 drizzle with reserved marinade. serve with potatoes or corn on the cob.