Chicken-Vegetable Kabobs

4 skinned and boned chicken breast halves

1/4 cup dry white wine

1/3 cup orange juice

2 tablespoons olive oil

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

1 teaspoon ground ginger

1 teaspoon garlic powder

8 (8-inch) wooden or metal skewers

8 cherry tomatoes

8 large mushrooms

1 green bell pepper, cut into 1-inch pieces

 

Directions:

Cut chicken into 2- x 1-inch strips.
Whisk together 1/4 cup white wine, orange juice, olive oil, and next 4 ingredients, reserving 1/4 cup for basting. Pour remaining marinade into a shallow dish or large heavy-duty zip-top plastic bag; add chicken strips. Cover or seal, and chill 2 hours, turning chicken occasionally.
Soak wooden skewers in water for 30 minutes to prevent burning.
Remove chicken from marinade, discarding marinade.
Thread chicken and vegetables onto 8 (8-inch) skewers.
Grill chicken, covered with grill lid, over medium-high heat (350 F to 400 F) 15 to 20 minutes or until done, turning occasionally and basting with reserved marinade. Makes 4 servings.