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Main dishes

Grilled Chicken & Veggie Kabobs with Pitas

Grilled Chicken & Veggie Kabobs with Pitas recipe
photo by:kraft
These chicken kabobs aren't just tasty. They're festive-looking, too, threaded with colorful veggies like beets, carrots and red peppers.
time
prep:
40 min
total:
40 min
servings
total:
6 servings

What You Need

2
 fresh red beets (1 lb.), peeled, quartered
2
large  carrots (3/4 lb.), peeled, diagonally cut into 2-inch pieces
3/4
cup  KRAFT Balsamic Vinaigrette Dressing
3
Tbsp.  honey
1/4
cup  KRAFT Real Mayo Mayonnaise
6
 boneless skinless chicken thighs (about 1-1/2 lb.)
2
 red peppers, cut into 2-inch pieces
6
 pita breads (4 inch)

Make It

HEAT grill to medium-high heat.

PLACE beets in medium microwaveable bowl; cover with waxed paper. Microwave on HIGH 6 min. or until crisp-tender. Remove from bowl; set aside. Add carrots to same bowl; cover with waxed paper. Microwave 3 min. or until crisp-tender.

MEANWHILE, mix dressing and honey until blended. Remove 1/4 cup dressing mixture; mix with mayo. Reserve for later use. Toss chicken with 3 Tbsp. of the remaining dressing mixture.

THREAD each chicken thigh onto 2 skewers. Thread beets, carrots and peppers alternately onto additional skewers.

GRILL chicken and vegetables 15 min. or until chicken is done (165ºF), turning and brushing all skewers with remaining dressing mixture for the last 5 min. and adding pitas to the grill for the last 3 min.

SERVE chicken and vegetables with pitas and the reserved mayo mixture.

Kraft Kitchens Tips

Note
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Shortcut
Substitute 3/4 lb. baby carrots for the cut large carrots.
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