Chicken and Veggie Kabobs
1 3/4 cups bottled Italian salad dressing (we like Wish-bone)
2/3 cups of Western dressing
4 to 6 boneless, skinless chicken breast halves, cut in 1 inch pieces
4 to 6 cups vegetables (bell pepper pieces, red onion pieces, zucchini, cherry tomatoes and mushrooms)
Stir together both dressings. Alternately thread pieces of chicken and veggies on the skewers. Place the kabobs in a 9″ x 13″ glass pan. Pour all but about a half cup of the marinade over the kabobs. Turn kabobs to coat. Refrigerate the extra reserved marinade in a covered container. Cover the kabobs with plastic wrap and refrigerate for up to 24 hours. Remove kabobs from marinade. Grill or broil kabobs, turning and basting with the extra reserved marinade until vegetables are tender and the chicken is cooked through.