Amy Riolo: Hi! I am Chef Amy Riolo with The Association for Dressings & Sauces. Today, we are making Marinated Chicken and Vegetable Kebabs. This recipe serves six. The first thing that we need to do to make our kebabs is to cut up our chicken. So I have two whole chicken breasts and I'm just going to cut these into approximately one inch pieces, it's important to keep your pieces relatively the same size in that way they'll cook evenly on the grill. So now I just washed my hands dealing with the raw chicken and I'm going to start making my marinade.

The first thing that we want to do is add in a quarter cup of a Russian dressing. This gives us a great color and also, nice tangy flavor. Then, I'm going to add in a quarter cup of soya sauce. The soya is going to help to kind of give us a background and a little bit of body in our dressing. And then I'm going to add a table spoon of sesame seeds, this will give us a nice crunchy texture, and then, I have a quarter teaspoon of ground ginger and a quarter teaspoon of garlic powder.

I'm just going to whisk all of these together. You have a lot of different options with marinades. You can make your own from scratch, you can buy a commercially prepared one, or you can buy one and then mix it up and make a variation by adding all ingredients. But whatever you choose, marinates are great time saver. Especially during a busy work week, you can whisk one up like this in the morning, cover your protein of choice and then put it in your refrigerator, when you come home at night; you have a great jump start on dinner.

So there we have our completed marinade, you can see how beautiful that already looks, and what I'm going to do now, is just take my chicken pieces, I'm going to cover it with the marinade. I'm going to refrigerate this for at least two hours or like I said, all day or all night, just be even more flavor, and I just took it out and I started threading my kebab skewers.

Now I'm using wooden skewers, so I had these soaking in water for two hours. If you're using a metal skewer you don't need to worry, about doing that, but just keep in mind, if you're using wooden ones always soak them in water during the same time that your chicken is marinating; and that way they will be sure and not burn on the fire whether you are doing them in the boiler, in the oven or on the grill.

So now, I'm going to show you what I did to thread them. The ingredients are one large green pepper cut into one inch pieces, two medium onions cut into eights, three small zucchini cut into three quarter inch pieces, one pint cherry tomatoes. I just started out with our chicken, and then I used a slice of green pepper and then I used a few slices of onion. These are eights, but sometimes they fall apart. So if they fall apart, you can just stack up a couple of more pieces and then a piece of zucchini and then a cherry tomato, and then you can just repeat with more chicken.

Marinates are a great way to season and really add a lot of flavor to vegetables and kebabs, and if you don't have a ready marinade, you can also use a salad dressing, they work very well too. I have set these on an oiled baking sheet, preheat the boiler, as soon as that gets hot, these will go in for approximately two minutes on each side or just until the chicken is cooked through the vegetables become soft.

So here, we have our marinated chicken and vegetable kebabs. We'll just garnish these with some lemon slices. Remember that you can use sauces and dressings to add great flavor to your next meal.

For more creative recipes using dressings, sauces, mayonnaise and other condiments sauces, visit dressings-sauces.

org.