Mediterranean Chicken Kabobs

Ingredients

• ¼ cup lemon juice
• 3 tablespoons olive or vegetable oil
• 2 teaspoons chopped fresh or 1 teaspoon dried rosemary leaves
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 cloves garlic, finely chopped
• 1 lb boneless skinless chicken breasts, cut into 1½-inch pieces
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 medium zucchini or yellow summer squash, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 1 lb fresh asparagus spears, trimmed
• ¼ cup crumbled feta cheese (1 oz)

Instructions

1. 1Combine the lemon juice, olive oil, rosemary, salt, pepper, and chopped garlic in a shallow glass bowl or a large resealable plastic bag. Add the chicken pieces and stir well to coat them completely.
2. 2Cover the bowl or seal the bag tightly. Refrigerate the chicken for at least 30 minutes, or up to 6 hours, stirring the mixture occasionally.
3. 3Preheat a gas or charcoal grill to medium heat. Take the chicken out of the marinade, but keep the remaining liquid for brushing.
4. 4Thread the marinated chicken, red bell pepper, zucchini, and red onion alternately onto four 15-inch metal skewers. Leave a quarter inch of space between each piece, then brush the vegetables with the reserved marinade.
5. 5Arrange the skewers on the hot grill and cover. Cook for 10 to 15 minutes, turning the skewers and brushing them frequently with the marinade, until the chicken is cooked through and no longer pink inside.
6. 6Place the trimmed asparagus spears on the grill during the final 5 minutes of cooking. Turn them occasionally until they are crisp and tender, then discard any leftover marinade.
7. 7Transfer the cooked kabobs and asparagus to a platter. Sprinkle the crumbled feta cheese evenly over the chicken and vegetables before serving.

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