Source: dLife

Grilled citrus and herb marinated chicken, zucchini, and fennel kabobs.

Servings

0.25 cup fresh lemon juice
2 tbsp fresh oregano , chopped (or 2 tsp dried)
2 tbsp olive oil
1.5 lb boneless skinless chicken breasts , cut into 24 strips
1 large zucchini , sliced 1/2-inch thick
1 fennel bulb , cut into 12 wedges
12 medium garlic cloves , peeled
0.5 tsp salt
0.25 tsp black pepper
1 cooking spray

1 Add lemon juice, oregano, oil, chicken breast, zucchini, and fennel to a resealable plastic bag. Let chill for at least 20 minutes. Take chicken out of bag and throw away marinade.
2 Preheat grill.
3 Steam garlic in boiling water for 3 minutes. Strain and cool.
4 Skewer 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves, alternately onto each of 6 skewers. Season with salt and pepper. Lay kabobs on cooking spray coated grill rack and cook 4 minutes per side.

Serve over couscous tossed with a bit of salt, cherry tomatoes, and chopped fresh mint. Use lamb or shrimp to mix it up a bit.