Southwestern Skewers

This recipe is really good during a summer cookout. This recipe serves 4 people. The ingredients needed are
1 8 ounce bottle of Italian salad dressing
10 minced garlic cloves
1 teaspoon of white or black pepper, chili powder, ground cumin, paprika
1/2 teaspoon cayenne pepper
1 medium green pepper, cut into 1 inch pieces
1 medium sweet red pepper, cut into 1 inch pieces
1 medium onion, cut into 1 inch pieces
8 large fresh mushrooms
8 cherry tomatoes
1 pound boneless skinless chicken breasts, cut into 1 inch pieces

First, in a large bowl combine Italian dressing, garlic, White or black pepper, chili powder, cumin, paprika, and the cayenne pepper. Pour half of the marinade into a ZIPLOC bag and add the vegetables, seal the bag and turn around to coat. Pour the remaining marinade into another ZIPLOC bag and add the chicken. Seal the bag and turn around to coat. Refrigerate the vegetables and chicken for at least 2 to 3 hours.
Next, place the vegetables and the chicken on the skewers.Then coat the grill rack with non-stick cooking spray before turning the grill on. Drain the chicken, discard the marinade. Drain the vegetables, reserve marinade for basting.
The last step, grill the skewers, covered over medium heat, for 3 minutes on each side, turning frequentely or until chicken is no longer pink and the vegetables are tender, basting frequentely with the reserved marinade.

~Bon-Apetit
This recipe is from Best Ever Taste of Home Chicken Recipes September 2007 magazine, page 22