Chicken And Vegetable Skewers - cooking recipe

Ingredients

8 cloves garlic, minced
2 teaspoons coriander
2 teaspoons turmeric
2 teaspoons dried mustard
2 teaspoons ground cloves
2 teaspoons chili powder
1 teaspoon anise seed
3 lbs boneless skinless chicken breasts or 3 lbs boneless skinless chicken thighs, cut into 1 inch pieces
4 red onions, cut into 1 inch pieces
6 summer squash, cut into 1/2 inch rounds
4 zucchini, cut into 1/2 inch rounds
1 1/2 cups olive oil
1/3 cup lime juice
12 wooden skewers
salt and pepper, if desired

Preparation

Combine first 7 ingredients (garlic-aniseed) in small bowl.
Place chicken in one dish for marinating and place vegetables in seperate dish for marinating.
It is very important to keep them seperate!
Sprinkle each dish (chicken and vegetable) with 1/2 of spice mixture, 1/2 of the olive oil and 1/2 of lime juice.
Turn to coat well.
Refrigerate for 6-8 hours.
Soak skewers in water for at least 30 minutes and then remove from water.
Alternate chicken and vegetables on skewers.
May be prepared up to 2 hours ahead of time.
Prepare barbecue grill or preheat broiler.
Season skewers with salt and pepper if desired.
Grill or broil until chicken is cooked through (5-8 minutes per side).