Easy Chicken Kabobs

This delicious and healthy chicken and vegetable dish is quick and simple to make. It's a real time-saver to get dinner on the table.

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INGREDIENTS

• One pound boneless, skinless chicken thighs (or chicken breast)
• 1 Tablespoon Light soy sauce
• 1 bell pepper (can be green, red, orange, yellow or a combination)
• 1 medium onion
• 1 zucchini
• 1 yellow squash
• 1 clove garlic finely minced (or ¼ teaspoon garlic powder)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon oregano
• 1 Tablespoon vegetable oil
• 1 Tablespoon lemon juice (optional)
• About 6 wood or metal skewers about 10-12 inches long

INSTRUCTIONS

1. Cut the chicken into somewhat uniform shapes - about one inch cubes. Place the chicken pieces in a bowl and mix in the 1 Tablespoon of soy sauce. Set aside.

2. Wash, then dry the vegetables. Trim the ends off of the zucchini and yellow squash. Slice the zucchini and squash into uniform pieces between ½” to 1” thick. Cut the bell pepper in half, removing the core and seeds. Cut the pepper into 1” pieces. Trim off the outer layer of onion skin and divide the onion first into quarters then divide the quarters in two. Separate the layers of the onion. Mince the clove of garlic or just use garlic powder.

3. Place the vegetables in a bowl and thoroughly mix in the salt, pepper, oregano, oil and lemon juice (if using) to coat the vegetables and give them some seasoning.

4. Turn on the gas grill to medium-low heat (or preheat the oven to 425 F).

5. Assemble the kabobs by alternately threading the meat and vegetables on the skewers. Avoid crowding too closely and overloading the skewers. Depending on the length of the wood or metal skewers, you should get 4 to 5 skewers.

6. Grill, covered over medium-low heat, for about 15 minutes, turning every 5 minutes. (The kabobs can also be cooked in an oven. Bake at 425 F for about 20 minutes. Optional: Finish by broiling for 1-2 minutes.)

7. Always make sure the chicken is cooked completely and the vegetables are slightly crispy before serving. The cooking times will vary depending on the size of the chicken and vegetable chunks and how tightly they are skewered together. Check for desired level of doneness and seasoning. Chicken needs to be at 160 F. If not done, return to heat for a few more minutes. Remove from heat.

8. Plate and serve.

Quick and Easy Serving Suggestion: corn on the cob, a green salad, steamed rice (white, brown, basmati, jasmine).