Rosemary Garlic Marinade for Chicken Kabobs

Yield 10 Kabobs

1 large white onion

1 yellow zucchini

1 green zucchini

16 medium sized mushrooms of choice

10 cauliflower florets (medium size)

3 chicken breasts (marinated for a minimum of 2 hours, please see marinade recipe below).

2 large lemons (reserve the lemon juice for the Kabobs once they come off the BBQ)

Chicken Marinade 

2 1/2 tbsp. red wine vinegar

1 tbsp. olive oil

1 tbsp. honey

3 garlic cloves

2 tsp. rosemary fresh, chopped

1/2 tsp. thyme

1 tsp. coarse salt

black pepper

Measure out the above marinade ingredients and add to a large zip lock bag. 

Cut up the chicken breasts into large chunks first and add to the zip lock bag for marinading. Store in the fridge and rotate every time you walk by the fridge. Marinade for a minimum of 2 hours.

Prepare all vegetables first by washing. Then cut up all the vegetables into approximately 1 - 1 1/2 inch cubes.

Once the chicken is marinaded start the process of skewering the vegetables and chicken onto each skewer to make the Kabobs. If using bamboo skewers they must be soaked first in water to prevent them from burning on the BBQ. 
How you arrange the food on the skewers is up to you but we suggest you add a harder vegetable at the end to anchor the food on the skewer. 
Save the left over marinade and once all the food is onto the skewers drizzle the marinade over the kabobs and  BBQ on medium heat for approximately 45 minutes until chicken is fully cooked and at an internal temperature of 170°.

Immediately after cooking, squeeze the juice of 2 lemons over the kabobs and serve.  Enjoy and stay safe out there everyone.

Bruce is a master BBQer

Devon and her older brother Bruce