Greek Style Chicken Kabobs

about 12 appetizer kabobs or 4 to 6 entree servings

12 pearl onions, blanched in boiling water for 3 minutes, peeled, and thoroughly drained

1½ pounds boneless chicken breasts or boneless chicken tenders, cut into bite-size pieces

12 firm ripe cherry (very small) tomatoes

1 small green pepper, cored, seeded, and cut into 1 to 1½-inch squares

½ to 1 (8-ounce) bottle Greek-style vinaigrette dressing as desired

Cavender's Greek Seasoning as desired (optional)

Salt and freshly ground black pepper to taste

12 (6 to 8-inch) wooden skewers

Prepare onions. In a deep large bowl, combine chicken pieces, onions, tomatoes, and green pepper squares. Shake dressing well and pour desired amount over meat/vegetable mixture; cover and refrigerate for at least 1 hour to allow chicken and vegetables to absorb flavors. Drain well, reserving marinade for brushing kabobs. Alternately thread chicken pieces, tomatoes, onions, and green pepper pieces on 6-inch wooden skewers (about 3 chicken pieces, 1 onion, 1 tomato, and 1 green pepper piece to a skewer). Arrange skewers on a rack in a broiler pan; brush each liberally with marinade. Broil, about 8 inches from heat source, for about 5 minutes; turn kabobs (over), brushing each with additional marinade. Continue broiling until chicken and vegetables are fork tender, being careful kabobs do not burn. Or, arrange kabobs on a grill rack, about 8 to 10 inches above medium charcoal coals (ash gray and glowing) or a gas grill set at low to medium setting; baste each with marinade and grill, uncovered, for about 5 minutes. Turn kabobs, baste again, and continue grilling for about 5 to 6 minutes, or until chicken and vegetables are fork tender. Season chicken and vegetables with Cavender's Greek Seasoning to taste, if desired, and salt and pepper. May keep kabobs warm in the brazier of a chafing dish over low heat, if desired. Garnish as desired.

Entree Variations: For entree kabobs, use 12 to 15-inch wooden or metal skewers.

Omit skewers: saute chicken and vegetables in 1 to 2 tablespoons marinade in a large skillet over moderate heat for 5 to 7 minutes or until fork tender, turn- ing mixture frequently with a wooden spoon. Vegetables should not be mushy. Sprinkle crumbled feta cheese or feta cheese with herbs or reduced- fat feta cheese over each portion.