Ratatouille Chicken Kebabs

What a combination - juicy medallions of chicken skewered with eggplant and onions...Mmm mmm!

Serves: 4

Cooking Time: 15 min

Ingredients

• 8 wooden or metal skewers
• 4 boneless, skinless chicken breast halves (about 1 pound), cut into 1-inch chunks
• 1 medium-sized eggplant, skin on, cut into 1-inch chunks
• 1 medium-sized onion, cut into 1-inch chunks
• 3/4 cup Italian dressing
• 1 cup bottled spaghetti sauce, warmed

Instructions

1. Preheat the grill to medium-high. Soak wooden skewers in water for 15 to 20 minutes.
   
   
2. Thread the chicken, eggplant, and onion alternately on each skewer. Baste each kebab completely with the Italian dressing. Grill for 7 to 9 minutes, until the chicken is cooked through and no pink remains, turning halfway through the grilling. Discard any excess marinade.
   
   
3. Remove the kebabs to a serving platter and top with the warmed spaghetti sauce. Serve immediately.
   
   
   

Notes

If you want to baste the kebabs with the dressing while cooking, be careful of flare-ups from the oil in the dressing.