Chicken-Vegetable Kabobs With White Bbq Sauce

• 4 (12-inch) wooden skewers
• 1 tablespoon coarsely chopped fresh rosemary
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon loosely packed orange zest
• 1/2 teaspoon ancho chile powder
• 1/2 teaspoon freshly ground black pepper
• 6 skinned and boned chicken thighs (about 1 lb.), cut into 1 1/2-inch pieces
• 1 small zucchini, cut into 1 1/2-inch pieces
• 1 small summer squash, cut into 1 1/2-inch pieces
• 1 red bell pepper, cut into 1 1/2-inch pieces

1. Soak wooden skewers in water 30 minutes. Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat. Whisk together rosemary and next 6 ingredients in a bowl. Add chicken and next 3 ingredients; toss to coat. Thread chicken and vegetables alternately onto skewers; discard marinade.
2. Grill kabobs, covered with grill lid, 12 to 14 minutes or until chicken is done, turning occasionally. Let stand 5 minutes; serve with sauce.

wooden skewers, fresh rosemary, olive oil, garlic, kosher salt, orange zest, ancho chile powder, freshly ground black pepper, chicken, zucchini, summer, red bell pepper

Taken from www.myrecipes.com/recipe/chicken-vegetable-kabobs-0 (may not work)