Spicy Harissa Chicken Kebabs - cooking recipe

Ingredients

4 tablespoons mild harissa paste or sauce
2 tablespoons honey
1/2 lemon, juiced
4 boneless, skinless chicken breasts, cut into 1-inch cubes
2 yellow squash, thickly sliced
2 green zucchini, thickly sliced
1 red onion, thickly sliced
2 cups thickly sliced button mushrooms
3 tablespoons olive oil
1 tablespoon ground cumin
1/2 teaspoon salt and pepper
Reynolds Wrap(R) Aluminum Foil

Preparation

Preheat the oven to 425 degrees F.
Whisk together the harissa, honey and lemon juice in a bowl. Add chicken and mix until coated.
Skewer the chicken evenly among 8 wooden skewers and set aside.
Mix together the squash, zucchini, onion, mushrooms, olive oil, cumin and salt and pepper until completely combined.
Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap(R) Aluminum Foil on a table and place 1/4 of the vegetables in the center of the foil. Place 2 chicken skewers on top of the vegetables. Fold up the ends and then the outside of the foil to create a foil packet.
Repeat the process 3 more times and place the foil packets on a cookie sheet.
Bake in the oven at 425 degrees F for 20 minutes and then open the foil packets and cook for a further 15 minutes or until the chicken is lightly browned and cooked throughout.
Optional Serving: Serve the individual foil packets alongside warm pita.