Incidentally, while we were eating these delicious skewers last night, our neighbors were grilling also and their house caught on fire from the grill! They were not outside so it is a good thing we were. We were able to notice it and put it out before their house went up in flames. It was really scary. In just second it went from a grill fire to 6-8 feet of their siding on fire. Moral of the story...pull your grill away from your house!
1 lb. chicken breasts, cut into small, bite-sized pieces
1 each yellow and green zucchini squash, cut in half (if large) and sliced
8 oz. small whole mushrooms, stems removed
1 red, yellow, or orange bell pepper (or combo of 2 or more), chopped into bite-sized pieces
1 small red onion, carefully cut into bite-sized chunks (try to keep as much of the pieces in tact as possible, but don’t stress it if they start to fall apart)
Sweet cherry tomatoes
1 recipe of Zesty Italian Dressing or 1 bottle of Berenstein’s Italian Dressing (recipe tastes better if you use high quality dressing)Place cut-up chicken in a shallow dish and pour a little less than half of the remaining dressing over the chicken. Place in refrigerator for 2-3 hours or until ready to use.
Place chopped veggies in a dish (a 9×13 pan works great) and pour remaining dressing (except for reserved 1/2 c.) over the veggies. Toss gently to combine. Set aside.
If using bamboo skewers, soak in water for about 30 minutes.
When chicken is done marinating, skewer veggies and chicken (you’ll have far more veggies than chicken, so keep that in mind when assembling your skewers; I use about 3 pieces of chicken per skewer, but as many vegetables as I can get on there).
Preheat grill and then cook skewers for about 10-12 minutes over medium heat until chicken is cooked through and veggies are tender-crisp, turning at least once.
