Herb Marinated Chicken Kabobs

I improvised this dish from the Herb Marinated Lamb Kabobs recipe from A Mingling of Tastes to get make these delicious chicken kabobs and the garlic yogurt sauce to go with them. Both recipes ROCKED!

HERE’S ALL IT TAKES

• 1 1/2 pounds chicken breasts, cut into large cubes
• 4 tablespoons oil
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
• 1/2 teaspoon dried thyme
• 2 cloves garlic, crushed
• fresh ground pepper
• wooden skewers soaked in warm water for 30 minutes
• 2 red onions, cut into large chunks
• white button mushrooms, whole
• 1 can chunk pineapple, drained
• course salt

Place the chicken cubes in a one gallon resealable plastic bag. Add in the oil, vinegar, rosemary, thyme, garlic and ground pepper. Seal the bag tightly, removing as much air as possible. Massage the oil and spices in and around the chicken until it looks well covered. Refrigerate the chicken and allow to marinate for 1 to 3 hours.

Before you fire up the grill, go ahead and prepare the kabobs. Alternating the meat and vegetables and fruit as you like on each skewer.

VERY HANDY TIP HERE
Try to put small meat cubes with small mushrooms and vegetables, and large meat cubes with large mushrooms and vegetable/fruit pieces. This way, they will cook evenly and in the same amount of time.

After you have the grill good and hot, lay the kabobs across the hot zone. Grilling should only take 6 to 8 minutes or so, not long at all because the chicken is cut into bite size pieces. You will want to give them at least one turn after a few minutes.

BEFORE

AFTER 6 to 8 minutes

I learned to pull the smaller kabobs off to the cool side of the grill to keep them warm, while the larger kabobs needed more time. These tasted great over a bed of rice and garlic-yogurt poured on top.