Chicken 'n' potato kabobs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| ½ | cup | Red wine vinegar |
| 2 | Cloves garlic; finely chopped | |
| 2 | tablespoons | Chopped fresh herbs |
| 2 | teaspoons | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | Boneless skinless chicken breast halves; cut in 1 1/2 in cube | |
| 4 | Red skinned potatoes; quartered | |
| 8 | Strips bacon; halved lengthwise | |
Directions
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