Chicken and Vegetable Kabobs

• 1 lb boneless skinless chicken breast
• 3 tablespoons canola oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 14 teaspoon salt
• 14 teaspoon pepper
• summer squash or zucchini
• cherry tomatoes
• red pepper
• mushroom
• onion

1. If using wooden skewers, soak in water while chicken is marinating.
2. Cut chicken and vegetables into 1" pieces.
3. Mix oil, lemon, garlic, herbs, salt and pepper together in a shallow glass dish.
4. Stir in chicken cubes, coating all surfaces with mixture.
5. Cover and refrigerate 30 minutes (I do this in a large ziplock bag).
6. Alternate chicken and vegetables on skewers leaving a small space between pieces.
7. Liberally brush each kabob with remaining marinade and then discard marinade.
8. Grill over medium coals about 4" from heat source for about 10 minutes, turning every 2-3 minutes.
9. Or cook under a preheated broiler, 4" from heat until chicken is cooked through and vegetables are tender.

chicken breast, canola oil, lemon juice, lemon zest, garlic, basil, oregano, salt, pepper, summer, cherry tomatoes, red pepper, mushroom, onion

Taken from www.food.com/recipe/chicken-and-vegetable-kabobs-332883 (may not work)