Garlic Teriyaki Chicken Kabobs

• 2lbs boneless, skinless chicken breast or thighs.
• 3 gloves of garlic
• 1/4 c. shallots
• 1/2 c. teriyaki sauce
• 1/4 c. olive oil
• 1 c. cherry tomatoes
• 2 summer squash ( cut in 1-2" pieces)
• 2 zuchini ( cut into 1-2" pieces)
• 1 large purple onion

1. Cut chicken into 1-2 inch pieces, and all vegetables into 1-2" cubes.
2. crush garlic and finely chop shallots. Combine in food processor with Teriyaki and olive oil.
3. Mix together vegetables and suace mixture together and merinate over night.
4. 4 hours later or the next day, alternate vegitables and chicken on pre-soaked kabob skewers.
5. And grill on hot grill ( about 5-7 on each side, or until cooked through)

chicken, garlic, shallots, teriyaki sauce, olive oil, cherry tomatoes, summer, zuchini, purple onion

Taken from www.epicurious.com/recipes/member/views/garlic-teriyaki-chicken-kabobs-1204615 (may not work)