Lemon-Herb Chicken Kebabs with Veggies Kebabs

This is a super-easy recipe for the grill. Most meats need to be marinated overnight, but since the chicken is cut into pieces before marinating, a few hours in the fridge is plenty. The veggies put onto separate skewers from the chicken for safety reasons – salmonella is not something you want at your cookout!

2-3 pounds boneless, skinless chicken breasts
1 cup fresh lemon juice
1 cup olive oil
1 tsp salt
1/2 tsp black pepper
3 tsp mixed fresh herbs (rosemary, thyme, chives, etc), chopped
3-4 cloves fresh garlic, crushed

Cut chicken into 1″ cubes. Mix remaining ingredients together in a large, gallon-sized zip bag. Add chicken cubes, seal bag. Let marinate in refrigerator for several hours at least.

Heat grill. Place 6 or so chicken cubes on a skewer, leaving a small space between each cube so they can cook evenly. Grill kebabs over medium-high heat for 10 or so minutes, until done.

For Veggie Kebabs:

3 bell peppers, any combination of red, orange, yellow and/or green
1 large Vidalia or other sweet onion
1 pound baby Portabella mushrooms
Olive oil
Salt & pepper

Cut peppers into cubes. Cut onion into wedges. Remove stems from mushrooms. Thread veggies, alternating, onto skewers. Drizzle with olive oil, sprinkle with salt & pepper to taste. Grill over lower heat on grill until done.