Looking for a little Mediterranean flair with dinner tonight? We’ve got a fabulous recipe that really puts our Greek Feta dressing and marinade on full display. Let’s make some grilled chicken kabobs complete with red bell pepper and whole mushrooms. The delicious Kalamata olives and rich feta cheese are sure to transport your taste buds right to Greece itself. See recipe below.
1 lb boneless skinless chicken breasts, cut into 2 inch pieces
1 medium red bell pepper, cut into 1-inch pieces
10 medium whole mushrooms
1 bottle Riverhouse Greek Feta dressing
Soak wooden skewers in water. Soak at least 30 minutes.
In shallow glass or plastic bowl, combine chicken pieces and cover with dressing. Cover dish; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
Heat coals or gas grill for direct heat. Remove wooden skewers from water. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper and mushrooms alternately on each of four wooden skewers, leaving about 1/4-inch space between each piece. Brush vegetables with marinade.
Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Discard any remaining marinade.