Source: dLife

Rosemary and lemon infused chicken and zucchini kabobs.

Servings

2 tbsp grated lemon rind
1.5 tbsp fresh rosemary , chopped
2 tbsp extra virgin olive oil , divided
2 tsp minced garlic , divided
1.5 lb boneless skinless chicken breasts , boneless chicken breast, cut into 3/4-inch pieces
2 tbsp fresh lemon juice
0.75 tsp salt
0.5 tsp black pepper
1.25 lb medium zucchini , cut into 3/4-inch pieces
1 cooking oil, 0.33 second spray

1 Add lemon rind, rosemary, 1 tablespoon oil, 1 teaspoon garlic, and chicken to a resealable plastic bag. Gently shake to coat. Chill at least 1 hour.
2 Preheat grill.
3 Whisk together 1 tablespoon oil, 1 teaspoon garlic, lemon juice, salt, and pepper.
4 Thread chicken and zucchini in alternating pieces onto each of 12 skewers. Arrange skewers on a cooking spray coated grill rack. Grill 6 minutes per side or until chicken is fully cooked. Serve with lemon juice mixture drizzled overtop.

If using wooden skewers, soak them in lemon juice for 30 minutes before grilling. This moistens the skewers so they don't char during grilling, and it infuses the food with more flavor from the inside out.