We tried making shish-kebabs on the grill on time and Mike got tired of burning his fingers trying to turn them. So...we revised our cooking method and came up with this recipe.
Boneless, skinless chicken breasts cut into bite size pieces Red potatoes Fresh mushrooms Baby Carrots Large onion, cut into slices Bell peppers - red, green, orange (whatever you prefer), cut into strips 1 – 2 bottles of Kraft Fat Free Zesty Italian dressing Aluminum foil Mix chicken and veggies in a large bowl. Coat with dressing and toss to coat. Cover and refrigerate to marinate overnight or at least a couple hours. Layer aluminum foil creating several 6-12 inch packets of chicken & veggies. Start the grill (we have a Weber grill). Open the lid and bowl vents. Arrange glowing briquettes on the charcoal grate. Replace the cooking grate. If the grill is burning too hot, close the lid vent slightly. Place packets on grill and cook for about 2 hours flipping packets a couple times throughout.
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