Grilled Lemon Chicken Kabobs
- 3/4 C. lemon dill sauce
- 2-3 boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 zucchini, unpeeled and cut into 1/2 inch rounds
- one 10-oz. container whole white mushrooms
- 1 large red bell pepper, with seeds removed, cut into 1-inch pieces
- 10 cherry tomatoes
Marinate chicken in 1/3 C. sauce for a few hours in the fridge. Assemble skewers by alternating ingredients. Dispose of marinade that the chicken was in, but use the remaining sauce to brush the skewers.
Cook on the grill.