Lime Marinated Chicken Kabobs

INGREDIENTS

2 red bell peppers cut into 2 inch pieces 2 yellow bell peppers cut into 2 inch pieces 3 zucchini cut into ½ inch thickness 2 lb small brown mushrooms 1 large red onion cut into 2 inch pieces 1 large vidalia onion cut into 2 inch pieces 6 skinless and boneless chicken breasts cut into 1 inch cubes Wooden skewers - soak for 15 minutes - I use an indoor Electric Grill 1 16 Fl Oz Balsamic Vinaigrette dressing for marinating. ¼ cup honey ½ teaspoon of black pepper

DIRECTIONS

Put chicken in medium glass bowl and pour ½ marinade and ½ honey and ¼ teaspoon black pepper over chicken, mix and refrigerate overnight. In another medium bowl pour the remaining marinade, honey, peppers, mushrooms, onions and zucchini and ¼ teaspoon black pepper, mix together and refrigerate overnight.

Next day soak skewers in water for 15 minutes and thread the vegetables through. Preheat grill on high and grill until chicken and vegetables are cooked through, approximately 10-15 minutes per side.

Serve with sweet corn on the cob (Costco is best) and potato salad. Left over Kabobs are also good on a bed of Basmati rice. We often enjoy this on our back deck on summer evenings with a tall glass of iced Grenadine Lemonade with a dash of Angostura Bitters.