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Makes 4-6 servings. Difficulty
Easy
Ingredients
Zest of 1 lemon 1-1/2 Tablespoons fresh rosemary, chopped 2 Tablespoons extra-virgin olive oil 1 garlic clove, minced 4 chicken breasts, boneless & skinless & cut into 3/4" pieces 2 Tablespoons fresh lemon juice Salt and freshly ground black pepper 1 small onion, cut into wedges 1 large zucchini, cut into 3/4" pieces
Directions
Place lemon zest, rosemary, olive oil and garlic in a large zip lock bag. Add chicken; seal bag and refrigerate for 1 hour.
Prepare grill. Thread chicken, zucchini and onions alternately onto 12 skewers. Spray skewers with olive oil and season with salt and freshly ground black pepper.
Place skewers on grill rack and grill for 12 minutes or until chicken is done, turning once. Remove skewers from grill and tent with foil to keep warm. Let rest 5 minutes. Serve.
Tips
To prevent wooden skewers from burning up on the grill, soak them in water for 30 minutes prior to threading the meat and vegetables onto the skewers.
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