Preparation / Directions:
In a large bowl, combine the oil, vinegar, parsley, onion powder, paprika, salt, and black pepper. Add the remaining ingredients (except the skewers) and toss to coat.
Cover and refrigerate for 1-2 hours. Remove the chicken and vegetables from the marinade, discarding excess marinade, and thread the chicken and vegetables evenly on the skewers.
If using bamboo skewers, they must first be soaked in water for 15-20 minutes.
Preheat the grill to medium-high heat. Place the kabobs across the grill rack and cook for 6-8 minutes or until the chicken is cooked and no pink remains, turning halfway through.
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