Recipe: Garlic-Olive Oil Chicken Kabobs

GARLIC-OLIVE OIL CHICKEN KABOBS

3 boneless, skinless kosher chicken breasts, cut into 1 1/2 to 2-inch pieces
12 fingerling potatoes*
1/4 large red bell pepper, seeded and cut into 4 pieces
1/4 large orange bell pepper, seeded and cut into 4 pieces
4 slices (3/4-inches thick) yellow squash or zucchini
3 cloves garlic pressed or minced
1 tsp. grated ginger root, optional
1/2 tsp. salt
1/2 tsp. coarse ground pepper
2 Tbsp. extra-virgin olive oil or other olive oil
1 Tbsp. soy sauce
4 baby Portobello (crimini) mushroom caps, optional
olive oil

Heat grill to medium direct heat.

In a 1-quart microwave-safe casserole dish, combine potatoes and 2 tablespoons of water. Cover and microwave on high for 1 minute; drain well.

Combine the chicken, potatoes, pepper chunks, squash, garlic, ginger root, salt and pepper in a large bowl; toss to coat evenly. Drizzle with olive oil and soy sauce; toss to coat. (If desired, refrigerate up to 4 hours, turning occasionally.)

WHEN READY TO COOK:
Preheat grill.

Add mushrooms; toss gently to coat with oil mixture. Thread the marinated chicken and vegetables and mushrooms on four (16-inch) metal or wooden skewers. (If you are using wooden skewers, soak the skewers in water up to a-half hour before threading with the chicken and vegetables.)

Place the skewers on the grill. Grill, uncovered, for 8 to 10 minutes, or until the chicken is thoroughly cooked, turning once. Brush with additional olive oil, if desired.

*Potatoes may be pre-cooked in a microwave to soften slightly.

Makes 4 servings
Adapted from source: North American Olive Oil Association