Rosemary Dijon Chicken and Veggie Skewers

Bring on summer!

After a long day of gardening…okay two hours of patio gardening…it seemed like the most logical next step would be to break out the BBQ.

I can’t help myself anyway. Love the BBQ.

This evening’s treat were chicken and veggies (marinated separately) in a rosemary dijon dressing and then grilled to perfection.

The great thing about this dish is that it’s easy to make all vegetarian, if one so desires.

It’s very simple. Pick out your favorite vegetables and marinate them in the dressing. (Do the same for cut up pieces of chicken for all the carnivores out there.)

Skewer them and then grill, covered, on a BBQ at about 550 deg F for 15-20 minutes.

Rosemary Dijon Chicken and Veggie Skewers

Servings
2-4 servings

Ingredients

Things to Skewer

1 lb boneless chicken breast tenders, cut into bite-size pieces
1/2 lb mushrooms (with caps still on)
1 whole yellow pepper (cut into bite-size pieces)
1 whole green pepper (cut into bite-size pieces)
1 whole orange pepper (cut into bite-size pieces)
1 whole red pepper (cut into bite-size pieces)
1 whole yellow onion (cut into bite-size pieces)
1/2 lb cherry tomatoes

Marinade

3 Tbsp Dijon Mustard (make sure it's gluten free)
1/3 cup extra virgin olive oil
3 Tbsp red wine vinegar
3 Tbsp fresh rosemary (pull leaves from sprig)
3 Tbsp fresh lemon juice
4 cloves fresh garlic, minced
salt to taste
pepper to taste

Directions

Mix together all marinade ingredients.
Split into two bowls. (one to marinate chicken and one for veggies) Marinate for 30 min to 1 hr
Soak wooden skewers in water for 30 minutes or more to keep them from burning on the grill
Skewer veggies and/or chickenHeat grill to 550 deg F.
Place on grill and cook for 15-20 minutes until chicken is done