Cane-Marinated Chicken Kebobs

As we approach labor day, here's a dish for your cookout.

2 1/2 pounds boneless skinless chicken thighs

Cane Marinade (See Monday)

8 (12-inch0 wooden skewers

8 medium-sized fresh mushrooms

1 large red onion

2 large bell peppers

1 large yellow squash

4 green onion bottoms

Creole seasoning

Trim chicken of any fat or skin. Cut chicken evenly into 24 1-inch chunks. Place in a non-aluminum bowl; evenly drizzle with marinade and toss to coat. Allow to marinade at least 1 hour.

Soak skewers in clean, warm water at least 20 minutes. Wash any dirt away from mushrooms and set aside. Cut red onion into 1-inch square pieces; pick out 16 best peices and place together in a small pile on a plate and set aside.

Cut peppers into 16 1-inch square pieces, place together in a small pile next to red onion and set aside. Quarter squash lengthwise and trim away the soft insides; cut 8 1-inch square pieces evenly and place on plate next to other vegetables. Cut green onion bottoms into 8 1-inch pieces and place on plate next to squash.

Prepare grill to medium-high heat or turn broiled on high and place oven rack to second-highest position.

Thread each skewer alternately with 3 chunks of marinated chicken, 1 mushroom, 2 slices red onion, 2 sliced bell pepper, a slice of yellow squash, and a piece of green onion.

Trim any pieces of vegetables that extends past the chicken on the skewer (at least two sides of chicken need to touching the surface of the grill). Repeat with remaining ingredients and skewers. Sprinkle evenly with desired amount of Creole seasoning.

Grill or boril 3 to 5 minutes on each side or until chicken is fully cooked, basting occasionally wiht marinade, if desired. Serve with your favorite side dish.

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Enjoy!!!

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