Ingredients
¼cupolive oil
¼cupfresh lemon juice
2tsplemon zest
3clovesgarlic,(1 tbsp)
1tbspfresh rosemary,minced
1½tspfreshly ground black pepper,then more to taste
1tspsalt
1½lbschicken breasts,boneless, skinless, diced into 1¼-inch pieces
2small zucchini,sliced into ¼-inch thick disks
2small yellow squash,sliced into ¼-inch thick disks
1large red onion,peeled and cut into wedges
Preparation
In a mixing bowl whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, pepper and salt.
Place chicken breasts in a gallon-size resealable bag and pour marinade over chicken. Seal bag while pressing excess air out and rub marinade over chicken.
Transfer to the refrigerator and let rest for 1 to 2 hours. If using wooden skewers soak in water for at least 1 hour.
Preheat a grill over medium-high heat to about 425 degrees F.
Thread chicken, zucchini, squash, and red onion onto skewers.
Brush grill grates lightly with oil then place kebabs on the grill.
Grill for about 5 minutes per side or until the center of the chicken registers 165 degrees F on an instant-read thermometer.
Season with more pepper to taste if desired and serve warm.
