Mediterranean Chicken Vegetable Kabobs

Ingredients

1/4

cup lemon juice

tablespoons olive or vegetable oil

teaspoons chopped fresh rosemary leaves

1/2

teaspoon salt

cloves garlic, finely chopped

pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces

medium red bell pepper, cut into 1-inch pieces

medium zucchini or yellow summer squash, cut into 1-inch pieces

medium red onion, cut into wedges

pound asparagus spears

1/4

cup feta cheese

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1

Mix all ingredients for Rosemary Lemon Marinade in shallow glass or plastic dish or resealable plastic food-storage bag. Add chicken; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring chicken occasionally, at least 30 minutes but no longer than 6 hours.
2

Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving space between each piece. Brush vegetables with marinade.
3

Cover and grill kabobs 4 to 6 inches from medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
4

Sprinkle cheese over kabobs. Serve kabobs with asparagus.

For brilliant green asparagus, plunge the asparagus into boiling water, then into ice water and onto paper towels to drain before placing on the grill.
Toss cooked rosamarina (orzo) pasta with chopped fresh herbs (thyme and Italian parsley are terrific) for a delicious side dish.