Grilled chicken & vegetable kabobs

INGREDIENTS

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• 2 TABLESPOONS WHITE WINE VINEGAR 2 tablespoons white wine vinegar
• 4 CUPS ASSORTED VEGETABLE PIECES 4 cups assorted vegetable pieces
• 1 POUND BONELESS, SKINLESS CHICKEN BREASTS 1 pound boneless, skinless chicken breasts
• 1/2 TABLESPOON MCCORMICK® ITALIAN SEASONING 1/2 tablespoon McCormick® Italian Seasoning
• 1/4 CUP OLIVE OIL 1/4 cup olive oil
• 2 TEASPOONS MCCORMICK® GRILL MATES® MONTREAL CHICKEN SEASONING 2 teaspoons McCormick® Grill Mates® Montreal Chicken Seasoning

INSTRUCTIONS

1. COMBINE VEGETABLES, OLIVE OIL, VINEGAR, MONTREAL CHICKEN SEASONING AND ITALIAN SEASONING IN A LARGE, SELF-CLOSING PLASTIC BAG OR GLASS BOWL. CUT CHICKEN INTO 1 1/2 INCH CUBES; ADD TO BAG OR BOWL. MARINATE IN REFRIGERATOR 30 MINUTES OR LONGER FOR EXTRA FLAVOR. REMOVE CHICKEN FROM MARINADE; DISCARD MARINADE.

2. SPEAR CHICKEN AND VEGETABLES ON METAL SKEWERS. LIGHTLY SPRINKLE CHICKEN AND VEGETABLES WITH ADDITIONAL MONTREAL CHICKEN SEASONING. GRILL KABOBS 10-15 MINUTES, OR UNTIL CHICKEN IS DONE, TURNING FREQUENTLY