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Lemon Chicken Skewers

1/4 cup Crisco® Pure Olive Oil
3 tablespoons lemon juice
1 tablespoon white wine vinegar or cider vinegar
2 garlic cloves, minced
2 teaspoons grated lemon peel
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces
3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
3 medium onions, cut into wedges
12 cherry tomatoes

Printed from tasteofhome.com Nov 19, 2008

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Lemon Chicken Skewers cont.

In a large bowl, combine the first nine ingredients; set aside 1/4 cup
for basting. Pour half into a large resealable plastic bag; add
chicken. Seal bag and turn to coat. Pour the remaining marinade into
another large resealable plastic bag; add the zucchini, onions and
tomatoes. Seal bag and turn to coat. Refrigerate chicken and
vegetables for up to 4 hours or overnight. Drain and discard
marinade. Alternately thread chicken and vegetables onto metal or
soaked wooden skewers. Grill, covered, over medium heat for 6 minutes
on each side or until chicken juices run clear, basting occasionally
with reserved marinade.

Yield: 6 servings.