6 wood skewers soaked in cold water for 30 minutes
1/2 cup Delizia Barrel Aged Red Wine Vinegar or Blackberry-Ginger Dark Balsamic
1/2 cup reduced-sodium soy sauce
1/2 cup California Cuvee EVOO
2 ½ teaspoons dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
5 skinless, boneless chicken breasts, cut in cubes
1 red bell pepper cut into 1 inch pieces
2 small zucchini cut into 1 inch slices
1 red onion cut into 1 inch pieces (optional)
8 -10 Cremini or white mushrooms sliced in halves
Whisk vinegar, soy sauce, EVOO, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour 1 cup of the marinade into a resealable plastic bag, add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours. Store the remainder ½ cup in a glass container (this you will use to brush onto meat and veggies when grilling) . Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade. Thread chicken, peppers, onions, zucchini and mushrooms onto skewers alternately. Grill kabobs on the preheated grill until chicken has no pink in the center, 4 to 6 minutes per side (total time about 15 min.). Brush marinade onto veggies and chicken every time you turn kabobs on grill.
