Herb Marinated Chicken Kabobs
|Boneless, skinless chicken breast halves||4|
|Zucchini||2 Small, cut into 1/2 inch slices|
|Red bell pepper||1 Large, cut into 1-inch squares|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Chopped sweet onion||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano leaves||1⁄2 Teaspoon, crushed|
Lightly flatten chicken breasts; cut each breast lengthwise into 3 strips.
Place chicken in bowl with zucchini and bell pepper.
For marinade: Combine vinegar and remaining ingredients in jar.
Cover; shake vigorously.
Pour marinade over chicken and vegetables.
Cover; marinate in refrigerator about 1 hour.
Drain chicken and vegetables, reserving marinade.
Alternately thread chicken and vegetables onto skewers; brush with marinade.
Broil 3 to 5 inches from heat source, until chicken is cooked, about 8 to 10 minutes; turn and brush occasionally with marinade