Chicken 'n' potato kabobs

Yield: 4 Servings

Measure Ingredient
½ cup Olive oil
½ cup Red wine vinegar
2 \N Cloves garlic; finely chopped
2 tablespoons Chopped fresh herbs
2 teaspoons Sugar
½ teaspoon Salt
¼ teaspoon Pepper
4 \N Boneless skinless chicken breast halves; cut in 1 1/2 in cube
4 \N Red skinned potatoes; quartered
8 \N Strips bacon; halved lengthwise

Brush grill rack with vegetable oil. Then prepare grill with medium-hot coals or heat gas grill.

Mix oil, vinegar, garlic, parsley, herbs, sugar, salt and pepper in bowl.

Mix chicken with ½ cup vinaigrette in plastic bag. Chill 30 minutes.

Reserve remaining vinaigrette.

Boil potatoes in salted water in saucepan until just tender, about 15 minutes. Drain; cool.

Arrange chicken, potatoes and bacon on four 12-inch metal skewers; skewer end of 1 bacon strip and follow with piece of potato and piece of chicken.

Wrap bacon strip over potato and chicken, and skewer end of bacon to hold in place. Repeat 3 more times to complete skewer. Fill remaining skewers.

Grill skewers 16-18 minutes, turning every 4 minutes, until chicken is firm and bacon fully cooked. Brush with reserved vinaigrett before serving.

Recipe by: Family Circle - 6/2/98 Posted to MC-Recipe Digest by The Taillons <taillon@...> on May 16, 1998

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