Lemon Pepper Chicken Kebabs

Ingredients

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 tsp lemon zest
• 3 garlic cloves, minced, 1 Tbsp
• 1 Tbsp minced fresh rosemary
• 1 1/2 tsp freshly ground black pepper, them more to taste
• 1 tsp salt
• 1 1/2 lbs. boneless skinless chicken breasts, diced into 1 1/4-inch pieces
• 2 small zucchini, sliced into 1/4-inch thick disks
• 2 small yellow squash, sliced into 1/4-inch thick disks
• 1 large red onion, peeled and cut into wedges

Directions

Whisk the olive oil, lemon juice, lemon zest, garlic, rosemary, pepper, and salt in a mixing bowl. Put the chicken breasts in a gallon-size resealable bag, then add the marinade. Close the bag, squeezing out the extra air as you go, and massage the marinade over the chicken. Refrigerate for 1 – 2 hours. If you’re using wooden skewers, soak them in water for at least 1 hour. Heat a grill to medium-high, about 425 degrees. Alternate the chicken, zucchini, squash, and red onion on the skewers. Lightly oil the grill grates, then set the kebabs on the grill. Cook for about 5 minutes on each side, until an instant-read thermometer inserted into the middle of the chicken reads 165 degrees. Add more pepper to taste, if you like, and serve warm.