Barbecue Chicken Kabobs

Barbecue Chicken Kabobs
  • 2 boneless, skinless chicken breasts, cubed
  • 8 large shrimp (optional)
  • 8 small new potatoes, cooked until almost done
  • 2 yellow squash, cut into chunks
  • 2 onions, cut into chunks
  • 8 cherry tomatoes
  • 2 bell peppers, cut into 2-in. pieces
  • 1/3 c. red wine vinegar
  • 2 tsp. vegetable oil
  • 1/4 tsp. garlic salt
  • 1 tsp. Worcestershire sauce
  • 1/4 c. ketchup
  • 1 tsp. prepared mustard
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tsp. low-sodium soy sauceCombine chicken, shrimp (if desired), potatoes, squash, onions, tomatoes and peppers in large container with lid; set aside. In separate bowl, combine vinegar, oil, garlic salt, Worcestershire sauce, ketchup, mustard, salt, pepper and soy sauce. Stir well and pour marinade over chicken and vegetables; refrigerate 24 to 48 hours, stirring every 8 to 12 hours to coat.

    Preheat grill to medium-high heat. Use skewers to create kabobs, alternating meat and vegetables and using 2 chunks chicken, 2 shrimp and 2 of each vegetable per skewer. Grill over medium-high heat 10 to 15 minutes or until meat is thoroughly cooked. Serves 4.

    Tracker: 3 1/2 oz-eq protein, 1 oz-eq grain, 1 cup vegetable, 1/2 tsp fat