Grilled Chicken Kebobs

It’s time to throw some chicken on the barbie! I can’t wait to make this! From icdietproject.com.

Ingredients:

12 to 16 bamboo skewers
6 boneless, skinless chicken breasts cut into 1-inch cubes
1 green and 1 red bell pepper, cored, seeded, and cut into 1-inch square pieces
12 – 16 small cleaned mushroom caps
1/4 c. olive oil
1/4 c. pear juice (without problem ingredients)
2 t. garlic powder
2 t. onion powder (if tolerated)
2. t. dried rosemary leaves, crushed slightly
1 t. salt
1/2 t. pepper (if tolerated)


Directions:

Soak skewers in water for at least 30 minutes. Arrange chicken pieces, peppers, and mushrooms on soaked skewers. In a small bowl, mix together the oil, pear juice, garlic powder, onion powder, salt, and black pepper. Place the kebabs in a 13 x 9 baking pan. Pour marinade over kebabs. Cover and refrigerate for a minimum of 30 minutes and up to 8 hours. Grilling: Set gas grill to medium-high. Place the skewers of chicken on the hot grill and grill for 6 to 10 minutes, turning frequently, on an uncovered grill. Chicken pieces should reach a temperature of 165°F. Serve immediately over rice or pasta.

*Grilled Steak Kebabs: Substitute 1-1/2 pounds round steak cut into 1-inch cubes for chicken.