Rosemary Chicken Kabobs

• 1/3 cup red wine vinegar
• 1/3 cup olive oil
• 4 garlic cloves, pressed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon salt
• 1 teaspoon Dijon mustard
• 1 pound skinned and boned chicken breasts, cut into 2-inch pieces
• 1 large green bell pepper, cut into 2-inch pieces
• 1 pt. cherry tomatoes
• 1 (8-oz.) package fresh mushrooms
• 16 (6-inch) metal skewers

1. Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat. Whisk together first 6 ingredients in a small bowl. Pour half of olive oil mixture into a shallow bowl or zip-top plastic freezer bag; add chicken, turning to coat. Cover or seal, and let stand 10 minutes. Pour remaining olive oil mixture into another bowl or freezer bag; add bell pepper, tomatoes, and mushrooms, and toss to coat; cover or seal, and let stand 10 minutes.
2. Remove chicken and vegetables from marinade, discarding marinade. Thread chicken onto 8 skewers. Thread vegetables alternately onto remaining 8 skewers.
3. Grill kabobs, covered with grill lid, 10 to 12 minutes or until chicken is done and vegetables are tender, turning occasionally. Remove kabobs from grill. Let stand 5 minutes before serving.

red wine vinegar, olive oil, garlic, rosemary, salt, mustard, chicken breasts, green bell pepper, cherry tomatoes, mushrooms, metal skewers

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