2 pounds skinless, boneless chicken breasts or thighs
1 bottle (about 16 ounces) clear Italian dressing
1 pound bacon
2 medium green peppers, seeded
2 medium onions
8 ounces cherry tomatoes
1 can (15 ounces) whole, white potatoes
8 ounces whole button mushrooms
3 cups cooked rice
Cut chicken into 2 inch cubes and marinate overnight in Italian dressing.
Soak 10 wooden skewers in water.
Cut each bacon slice into three pieces. Cut peppers and onions into 2-inch pieces. Alternate ingredients onto the skewers until all ingredients are used.
Heat grill to medium-high. Cook kebabs, turning frequently, until done (about a 30 minutes). Remove ingredients from skewers and serve with rice.
Serves six to eight.