Rosemary Chicken Kabobs

Ingredients

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

Equipment

• bowl
• whisk
• grill
• skewers

Directions

1. Preheat grill to 350 to 400 (medium-high) heat.
2. Whisk together first 6 ingredients in a small bowl.
3. 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.
4. 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.
5. Remove chicken and vegetables from marinade, discarding marinade. Thread chicken onto 8 skewers. Thread vegetables alternately onto remaining 8 skewers.
6. Grill kabobs, covered with grill lid, 10 to 12 minutes or until chicken is done and vegetables are tender, turning occasionally.
7. Remove kabobs from grill.
8. Let stand 5 minutes before serving.