Chicken-Vegetable Kabobs recipe

Ingredients:
1/3 cup olive or vegetable oil
1 tablespoon chopped fresh
basil
OR
1 teaspoon dried basil leaves
1 1/2 teaspoons snipped
fresh dill
OR
1/2 teaspoon dried dill weed
2 cloves garlic --
finely chopped
1 pound skinless boneless chicken breast halves -- cut
into strips
Assorted bite-size pieces fresh vegetables
(carrots,*
zucchini, yellow squash, peeled
red pearl onions, small red
potatoes,*
ears of corn cut into 1 1/2 inch chunks*)

Procedures:
Mix oil,
basil, dill weed and garlic in medium glass or plastic dish. Add
chicken;
stir to coat with marinade. Cover dish or seal bag and
refrigerate 1 to 2
hours. Remove chicken from marinade; reserve marinade.

Heat coals or
gas grill. Thread chicken and vegetables alternately on each
of six
15-inch metal skewers, leaving space between each. Cover and grill
kabobs
4 to 5 inches from medium coals 10 to 15 minutes, turning and
brushing 2
or 3 times with marinade, until chicken is no longer pink
in
center.