Categories: Main Dish

Ingredients

• 8 wooden skewers
• 1/4 c. fresh lemon juice
• 3 tbsp. garlic-infused olive oil
• 3 tbsp. chopped fresh rosemary
• 2 tsp. grated lemon zest
• 3/4 tsp. salt
• 1/2 tsp. black pepper
• 11/2 lb. skinless, boneless chicken breast, cut into 3/4 -in. pieces
• 2 medium zucchini, cut into 1-in. pieces
• 2 medium yellow squash, cut into 1-in. pieces
• 2 green bell peppers, cut into 1-in. pieces

Directions

1. Soak the skewers in water for at least 30 minutes.

2. Whisk together the lemon juice, oil, rosemary, garlic, lemon zest, salt and pepper in a small bowl. Divide between 2 large plastic bags. Add the chicken to one bag and the vegetables to the other. Seal, then turn the bags several times to coat the chicken and vegetables with the marinade.

3. Let marinate for 30 minutes.

4. Prepare grill.

5. Thread chicken onto 6 skewers and the vegetables onto the remaining 12 skewers. Place kebabs on grill rack, and grill 10 to 12 minutes or until chicken is just done and veggies are crispy tender, turning once.

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