Rosemary-Sage Chicken Kabobs

• Marinade
• 3 tablespoons red wine vinegar
• 1/2 cup olive oil
• 3/4 teaspoon Dijon mustard
• 3 tablespoons chopped fresh parsley leaves
• 3/4 teaspoon dried rosemary
• 3/4 teaspoon dried sage
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 tablespoon black pepper
• KEBABS
• 1 1/2 lbs cubed chicken breasts
• 1 pint cherries or 1 pint grape tomatoes
• 2 cups cremini mushrooms (small) or 2 cups baby bella mushrooms
• 1 red pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 8 skewers

1. In a blender, combine all ingredients for the marinade. Measure out a 1/2 Cup, Reserve the rest.
2. Alternately thread chicken cubes, tomatoes, mushrooms, peppers and onions onto the skewers. Place on a baking pan. Coat with the 1/2 C marinade. let sit at room temperature for 10 minutes or keep wrapped in the fridge for up to 4 hours.
3. Heat grill to high, or preheat the broiler to high.
4. Place kebabs directly on the grill (or under the broiler) and leave undisturbed for 4-5 minutes. Turn over, and continue to grill until the chicken is cooked through, about 4 minutes more (the center should be opaque and firm).
5. Drizzle with reserved marinade. Serve with potatoes or corn on the cob.

marinade, red wine vinegar, olive oil, dijon mustard, parsley, rosemary, sage, garlic, salt, black pepper, kebabs, chicken breasts, cherries, cremini mushrooms, red pepper, red onion, skewers

Taken from www.food.com/recipe/rosemary-sage-chicken-kabobs-439235 (may not work)