Thursday, June 10, 2010

Rosemary-Sage Kebabs

3T red wine vinegar
1/2c olive oil
3/4T dijon mustard
3T chopped fresh parsley leaves
3/4t dried rosemary
1/4t dried sage
2 cloves garlic, minced
1/2t salt
1/4t black peppers

For Kebabs:
1 1/2lb cubed chicken breast
1 pint cherry or grape tomatos
1 container small mushrooms
1 red pepper, cut into 1 inch pieces
1 red onion, cut into 1 inch pieces
8 skewers

Mix all the ingedients for marinade and put into quart sized ziploc bag. Add chicken and marinate overnight. Alternate chicken and vegetables (except tomatos) on skewers. Grill until chicken is cooked. Add tomatos to end of skewer before serving.

1 comment:

  1. Looks like a yummy marinade. I'll have to try this.