| Preparation Time: 15 Minutes |
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| Kabobs
| 1 | boneless skinless chicken breasts, cubed (or large raw shrimp, deveined) |
| 1/2 | lb. small zucchini, cut into 1/2-inch slices |
| 1/2 | lb. small yellow crookneck squash, cut into 1/2-inch slices |
| 1 | basket cherry tomatoes, washed |
| 1 | small red onion, cubed |
| 1 | each: yellow and red bell peppers, cubed |
| 8 | bamboo skewers, soaked in water for15 minutes prior to threading |
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Sassy Garlic Marinade
| 1 | (12-oz.) bottle white wine dressing or Champagne dressing |
| 1/2 | cup Sunkist® California Pistachios Kernels, coarsely chopped |
| 2 | Tbsp. fresh garlic, minced |
| 1 | tsp. crushed red pepper flakes |
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Mint Yogurt
| 1 | cup nonfat plain yogurt |
| 1/2 | grated lime peel |
| 1 | Tbsp. fresh mint, finely chopped |
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| Combine all kabob ingredients in bowl, except skewers. Mix marinade ingredients together and pour half the marinade over kabob ingredients; blend well. Marinade 15 minutes before threading onto skewers; discard used marinade. Barbecue over medium-hot coals or broil 3 inches from heat for about 8 minutes or until done. Turn and brush with remaining marinade about halfway through grilling. Place kabobs on platter and pour remaining marinade over kabobs. Combine all ingredients for Mint Yogurt Sauce and serve with Kabobs.
Makes 4 to 8 servings.
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