grilled rosemary lemon chicken kabobs

1/2 cup olive oil
1/4 cup lemon juice
2 tblsp. fresh rosemary, chopped
4 cloves garlic, minced
1 tblsp. Dijon mustard
sea salt and black pepper to taste
1-1/2 lbs. bonesless skinless chicken breast
1 red bell pepper
1 green bell pepper
2 medium zucchini
1 large red onion

if veggies are done before chicken, move those skewers to the cool side of the grill.

whisk together the olive oil, lemon juice, rosemary, garlic, Dijon mustard, and salt and pepper. set aside half the mixture in a large zip bag and store the rest in the bowl in the refrigerator.
cut chicken into large chunks and add to zip bag with marinade. close bag and turn over several times to coat meat. marinade in refrigerator 30 minutes to 3 hours.
cut peppers into 2 inch chinks. cut zucchini into 1 inch slices. cut the onion in half; then pull each layer apart and cut into 2 inch slices. slide vegetables onto skewers. brush the veggies with the other half of the marinade, saving some marinade for grilling. preheat the grill. thread the chicken on the skewers and grill the chicken about 15 minutes; the vegetable skewers about 10 minutes. brush with marinade in bowl.

Serving Size: 1 chicken skewer and 1 vegetable skewer per serving (4 servings)

Number of Servings: 4

Recipe submitted by SparkPeople user MARMAERT.