2 pounds chicken breast
2 cups italian salad dressing**
2 medium red onions
2 red and/or green bell peppers
1 medium sized zucchini
1 pound medium button mushrooms
16-20 cherry tomatoes
1/2 tsp kosher or sea salt
1/2 tsp course ground black pepper
1 clove of garlic (minced)
1/2 tsp cayenne pepper (optional)
Cut chicken up into large pieces about 1-1/2 inch x 1-1/2 inch. Mix italian dressing, salt, pepper, garlic, and cayenne pepper. Reserve 1 cup of italian dressing mixture to use as a basting sauce. In a glass dish add chicken and the other half of the italian dressing mixture, cover and marinate in fridge for at least 1 hour. Turn chicken a few times while marinating to evenly season.
Cut onion, red bell pepper, and zucchini in large pieces. Clean mushrooms and tomatoes. Remove chicken from marinade and discard marinade. Due to the different cooking times I suggest that on one set of skewers, alternate chicken and cut-up vegtables on another set of skewers alternate tomatoes and mushrooms.
Grill over medium-high heat and brush with reserved italian dressing turning often until chicken is done all the way through. Grill side skewers of mushrooms and tomatoes also brushing with reserved italian dressing. If you have a top rack on your grill, use that rack for your mushrooms and tomatoes. Cook until desired doneness. Serve with your favorite seasoned rice or grilled corn on the cob. ENJOY!
