Southwestern Skewers
Light & Tasty
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Juicy chicken, cherry tomatoes, whole mushrooms and sweet peppers make these skewers filling. But it's the fresh garlic, chili powder, cumin and cayenne pepper that give them their zesty kick.
—Larry Smith of Youngstown, Ohio
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 20 min. + marinating Grill: 10 min.
Ingredients:
- 1 bottle (8 ounces) reduced-fat Italian salad dressing
- 10 garlic cloves, minced
- 1 teaspoon white pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepepr
- 1 medium green pepper, cut into 1-inch pieces
- 1 medium sweet red pepper, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 8 large fresh mushrooms
- 8 cherry tomatoes
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
Directions:
In a large bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag; add the vegetables. Seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag; add the chicken. Seal bag and turn to coat. Refrigerate vegetables and chicken for at least 2-3 hours.
If grilling the kabobs, coat grill rack with cooking spray before starting the grill. Drain chicken, discarding marinade. Drain vegetables, reserving marinade for basting.
On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat or broil 4-6 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink and vegetables are tender, turning three times and basting frequently with reserved marinade. Yield: 4 servings.