Grilled "Roman Candle" Kebobs Recipe

Soak about 2 dozen long wooden skewers in water for 15 minutes. Cut chicken into 1-in (5-cm) chunks. Quarter peppers and discard seeds, stem and white core. Cut into large chunks. Slice green ends from onions and reserve for another use. Chop root from ends of onions and cut remaining white and light green part into 1-in (2 cm) lengths.

Thread equal amounts of each ingredient onto skewers, alternating meat with vegetables. Place in a shallow baking dish.

Stir buttermilk with mustard, lemon rind, vegetable oil, garlic, thyme and black pepper. Pour over kebobs. Turn skewers to coat each kebob evenly. Place in refrigerator for at least 2 hours or up to 2 days.

Pre-heat grill to medium-high. Lightly grease using a paper towel saturated with vegetable oil. Place kebobs on grill. Cover and cook, turning often, for 12 to 18 minutes or until chicken is cooked through.

Makes 8 servings.

Dana’s time-saver tip: No time to make kebobs? Simply marinate whole boneless, skinless chicken breasts. Grill, covered, for about 15 minutes or until no longer pink in the center. 

Make-Ahead: Can be made at least 8 hrs ahead