Southwest Skewers

 

 

1 bottle (8 ounces) Italian salad dressing (find the lowest in carbs)

2 teaspoons minced garlic from a jar or 10 garlic cloves minced

1 teaspoon white pepper

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika (I used Spanish paprika)

1/4 teaspoon cayenne pepper

1 medium green pepper, cut into 1-inch cubes

1 medium sweet red pepper, cut into 1-inch cubes

1 medium onion, cut into 1-inch wedges

8 large mushrooms

8 cherry tomatoes

1 pound boneless skinless chicken breast, cut into 1-inch cubes

 

In a bowl, combine first seven ingredients and mix well. Pour half into a large marinating dish and add vegetables. Seal dish and rotated to cover vegetables. Pour remaining marinade into another smaller marinating dish and add chicken. Refrigerate both containers for at least 2-3 hours.

Coat grill rack with non-stick cooking spray before starting grill. Drain chicken, discarding marinade. Drain vegetables, reserving marinade to use while basing. On 4 skewers thread chicken pieces. On 4 skewers thread vegetables. Grill, covered, over medium heat for several minutes until chicken is no longer pink and vegetables are tender, turning and basting frequently with reserved marinade. Yield: 4 servings.

 

Southwestern Chicken « Grace2882’s Weblog