Herb Chicken & Vegetable Kabobs

Marinade

• 3/4 cup Crisco® Canola or Vegetable Oil 175 mL
• 1 clove garlic, minced
• 1 bay leaf
• 2 tbsp steak spice 30 mL
• 4 tsp prepared mustard 20 mL
• 1/4 tsp freshly ground black pepper 1 mL
• Pinch of salt
• Pinch of dried thyme

Kabobs

• 4 large boneless chicken breasts (2 lbs/1 kg) cut in 1/2" (3 cm) pieces
• 1 green zucchini, cut in 1/2" (1 cm) thick slices
• 1 yellow zucchini, cut in 1/2" (1 cm) thick slices
• 1 red pepper, cut in 1" (2.5 cm) chunks
• 1 eggplant, optional, cut in 1/2" (1 cm) thick slices

Marinade

1. Combine all ingredients. Reserve 1/4 cup (50 mL) for basting. Combine remaining marinade and chicken in plastic bag. Refrigerate 4 hours or overnight, turning occasionally

Kabobs

1. Preheat grill to medium-high. Alternate chicken and vegetables on 10" (25 cm) skewers. Brush vegetables well with reserved marinade.
2. Place skewers on preheated greased grill. Cook, brushing often with marinade and turn occasionally for about 20 minutes or until chicken is no longer pink inside and vegetables are tender.