Recipe for...Chicken-Vegetable Kabobs


Recipe for... chicken recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Chicken-Vegetable Kabobs This recipe is rated : 1 Recipe Ingredients 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*) Cooking Procedures 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.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ry, potatoes and onions cut up fine. Season and let it boil slowly, but constantly for two or three hours; then take out the bones. Skim off the fat, strain through a colander and return to the kettle. This is improved by adding a cup of top milk just before sending to the table. Mrs. Lewis A. Hicks. CREAM OF CHICKEN SOUP 1 pt. chicken broth. 1 tsp. non-wheat flour. 1 pt. milk. 2 egg yolks. 1 tblsp. butter substitute. Pepper and salt. Add the milk to the chicken broth, the butter s
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