Lemon Chicken Kabobs Recipe

Recipe by: Paula Deen
Ingredients: Make 6
2 pounds boneless skinless chicken breast, cut into 2 inch pieces
1 (8 ounce) package baby
2 medium zucchine, cut into 1 inch thick slices
1 sweet onion, cut into 1 inch pieces
½ cup olive oil
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 tablespoon minced fresh rosemary
1 tablespoon bottled minced garlic
2 teaspoon salt
1 teaspoon sugar
¼ teaspoon ground red pepper
2 (8 ounce) bags steam in bag white rice

Procedures:

• Place chicken in a large resealable bag. In a separate large resealable bag, combine mushrooms, zucchini, and onion.
• In a small bowl, whisk together olive oil and next 7 ingredients. Add half of olvie oil mixture to chicken and remaining half to vegetables. Seal bags, and chill for 1 hour.
• Remove chicken from bag, discarding marinade. Thread chicken onto metal skewers. Remove vegetables from bag discarding marinade. Thread vegetables onto metal skewers.
• Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium high heat (350 degree to 400 degree). Grill chicken, covered with grill lid, for 6 to 8 minutes per side or until done. Grill vegetables for 4 to 5 minutes per side or until tender.
• Steam rice according to package directions. Serve chicken and vegetables over rice.