Lemon Chicken Skewers (Kabobs) - cooking recipe

Ingredients

1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 teaspoons lemon peel, grated
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 1/2 lbs boneless skinless chicken breasts, cut into 1-1/2-in . pieces
3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
3 medium onions, cut into wedges
12 cherry tomatoes

Preparation

In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting.
Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat.
Pour the remaining marinade into another large resealable plastic bag; add the zucchini, onions and tomatoes. Seal bag and turn to coat.
Refrigerate chicken and vegetables for up to 4 hours or overnight.
Drain and discard marinade.
Alternately thread chicken and vegetables onto metal or soaked wooden skewers.
Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.