Lemony Chicken Kabobs

• 1 lb chicken breast, cut in chunks
• 1 small eggplant, cut in chunks
• 2 large zucchini, cut in chunks
• 2 red bell peppers, cut in chunks
• 1 large red onion, cut in eighths
• 12 pint button mushroom, cut in half
• 4 lemons, cut in fourths
• 2 cups lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons dried thyme (i used leaves, but ground should work well also)
• coarse salt and pepper
• olive oil (to coat)
• parsley, minced (for garnish)

1. Mix everything except parsley together in a bowl and marinate for about a half hour (at least).If using wooden skewers, completely soak in water for about 10 minutes.
2. Once the chicken and veggies are marinated, skewer them in whatever order you'd like, but I always place the lemon wedge last.
3. Grill for about 10 minutes or until chicken is cooked through.
4. Serve on top of rice.
5. Top with parsley.

chicken breast, eggplant, zucchini, red bell peppers, red onion, button mushroom, lemons, lemon juice, lemon zest, thyme, salt, olive oil, parsley

Taken from www.food.com/recipe/lemony-chicken-kabobs-280199 (may not work)