Chicken & Vegetable Kabobs

Although it is technically the first day of fall, today has turned out to be hotter than it was mid summer. And like most sunny days around here, everyone is running outside to mow their lawns and fire up the barbecue before the rain takes back its throne over this sodden city. So in honor of this unusually nice weather, I decided to post a classic summer-time dish for those of you who want to squeeze in one last barbecue before the weather turns sour. This is an extremely easy dish to make that packs in a lot of flavor. So fire up the barbie, strap on your "kiss the cook" apron, and enjoy the taste of summer before the fall season truly settles in.

Chicken and Vegetable Kabobs

Ingredients:
Chicken, cubed
Onion, cut into chunks
Bell pepper, cut into chunks
Mushrooms
Eggplant, cubed
*1 bottle of Italian dressing

Place all ingredients in a bowl and coat generously with Italian dressing. Cover and allow it to marinate in the refrigerator for about 30 minutes to an hour, stirring occasionally so that everything is evenly coated.

[If you are using metal skewers, skip this step.] While the veggies and chicken are marinating, soak bamboo skewers in water so they wont burn when barbecuing.

Pierce the marinated vegetables and chicken onto the bamboo skewers. Place kabobs on the prepared barbecue and cook, turning occasionally so all sides are cooked evenly, until the chicken is cooked all the way through.

Remove from the barbecue and serve hot.

*If you don’t have Italian dressing, combine the following ingredients into a jar and shake well to mix. Continue recipe as follows.

¾ cup olive oil
¼-½ cup red wine vinegar
1 tablespoon oregano
1 tablespoon basil
1 tablespoon sugar
½ teaspoon pepper
1 teaspoon garlic salt