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Lemon pepper chicken kebabs Recipe

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This recipe for Lemon pepper chicken kebabs, by , is from Brittany's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brittany Muller


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

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.

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