Lemon-Rosemary Chicken Brochettes
Recipe from Foodfit.com
¼ cup fresh lemon juice
¼ cup olive oil
1 tablespoon chopped fresh rosemary leaves
2 cloves garlic, minced
salt to taste
freshly ground black pepper
4 boneless, skinless chicken breasts, cut into 2 inch pieces
8 pearl onions, unpeeled
2 small yellow summer squash, cut into 1 inch pieces
2 small zucchini, cut into 1 inch pieces
8 cherry tomatoes
12 bamboo (soaked in water) or metal skewers
To make the marinade, combine the lemon juice, olive oil, rosemary, garlic, salt and pepper in a small bowl.
Place the chicken in a separate bowl, toss it with half of the marinade and refrigerate for at least 30 minutes or overnight.
Bring a saucepan of water to a boil, add the onions and cook for 5 minutes. Drain the onions, rinse them under cold water and peel.
Add the onions, summer squash, and zucchini to the remaining marinade and set aside at room temperature for a few minutes or refrigerate overnight.
Preheat the grill to medium high
Thread the chicken and vegetables, including the cherry tomatoes, onto the skewers. Grill the brochettes on each side until the chicken is cooked through and the vegetables are tender, about 4 to 6 minutes per side.