Bite size chicken pieces are soaked in a fresh lemon pepper marinade then threaded onto skewer sticks with tender summer veggies and perfectly grilled to get that delicious char. It's a dinner everyone will love!
Ready in: 1hour35minutes
1/4cupfresh lemon juice
3garlic cloves,minced (1 Tbsp)
1Tbspminced fresh rosemary
1 1/2tspfreshly ground black pepper,them more to taste
1 1/2lbs.boneless skinless chicken breasts,diced into 1 1/4-inch pieces
2smallzucchini,sliced into 1/4-inch thick disks
2smallyellow squash,sliced into 1/4-inch thick disks
1largered onion,peeled and cut into wedges
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 refrigerator and let rest 1 - 2 hours. If using wooden skewers soak in water at least 1 hour.
Preheat a grill over medium-high heat to about 425 degrees.
Thread chicken, zucchini, squash and red onion onto skewers.
Brush grill grates lightly with oil then place kebabs on grill.
Grill about 5 minutes per side or until center of chicken registers 165 degrees on an instant read thermometer.
Season with more pepper to taste if desired and serve warm.