Lemon Chicken Skewers (Kabobs)

I love lemon and other citrus flavors so when I found this recipe in Taste of Home, I had to try it!!! Feel free to change the veggies to suit what you have on hand or prefer to use.

• Ready In: 25 mins
• Serves: 6

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

Directions

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