Rosemary Chicken Kabobs

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   For marinade: Whisk all marinade ingredients, including salt & pepper to taste, in a bowl.

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   Transfer to a gallon-sized ziplock bag. Add chicken; refrigerate, turning once or twice, for at

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   least 3 hours and up to 24 hours.

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   For kebobs: preheat grill with all burners set to high and the lid down until the grill is very

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   hot. Scrape the cooking grate clean. Turn all burners to med-high.

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   Meanwhile, lightly coat the vegetables with oil. Season with salt & pepper. Remove chicken

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   chunks from the bag; discard the marinade. Thread chicken and vegetables onto the skewers

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   (use 2 skewers per kebab, if desired, for easy turning on the grill). Grill the skewers,

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   covered, turning each 1/4 turn every 2-3 minutes, until the chicken and vegetables are lightly

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    browned and meat is fully cooked, about 8 minutes for white meat and 9 minutes for dark

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    meat.

No additional tips available.