1/3 cup red wine vinegar
1/3 cup olive oil
4 garlic cloves, pressed
1 tablespoon fresh rosemary leaves
1 teaspoon salt
1 teaspoon Dijon mustard
1 pound skinned and boned chicken breasts, cut into 2-inch pieces
peppers, tomatoes, onions or mushrooms
Whisk together first 6 ingredients. Pour half of mixture into a freezer bag; add chicken. Pour remaining liquid into a smaller bag to be used for vegetables. Freeze both bags.
Thaw. Preheat grill to 350º heat. Marinate vegetables, covered, for 10 minutes.
Remove chicken and vegetables from marinade. Thread chicken and veggies on skewers. (If using wood skewers, be sure to soak in water for at least 10 minutes prior to threading chicken and vegetables.)
Grill kabobs, covered, 10 to 12 minutes or until chicken is done and vegetables are tender, turning occasionally. Let stand 5 minutes before serving.