Lemony Chicken Kabobs:
2 Tbsp grated lemon peel
2/3 cup lemon juice
1/2 cup olive oil
2 Tbsp sugar
2 Tbsp vinegar
4 tsp salt
1/2 tsp ground red pepper
8 skinless, boneless chicken breast halves, cubed
1 1/2 lbs small zucchini, sliced
1 lb mushrooms, stems trimmed
Combine first 7 ingredients to make marinade (reserve some marinade for basting while grilling). Pour marinade over chicken and zucchini. Refrigerate for 6-12 hours, stirring occasionally. Add mushrooms to marinade 1 hour before cooking. Place chicken, zucchini, and mushrooms on skewers. Grill approx 15 min. Brush kabobs frequently with reserved marinade.
{I didn't ever put the vegetables in with the chicken to marinade, and I thought with all the basting they had plenty of flavor. I served it with basmati rice and asparagus. I reduced the marinade to mix with the rice and added some fresh cracked black pepper. I usually flavor asparagus with melted butter and lemon juice, so I just used the reduction for it too. It was really good and definitely a meal we'll have again!}
This little lady LOVES asparagus! She ate 8 or 9 spears.
Recipe from Food for Thought.
