Chicken Kabob Marinade

Marinade:

• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Kabob items:

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• Red, orange and green bell peppers (chopped into 1-inch squares)
• Mushrooms
• Zucchini and/or yellow squash (sliced into coins, approx. half-inch thick)
• Red onion (cut large enough to skewer onto kabobs)
• Skewers for grilling (if using wooden skewers, be sure to soak them in water prior to assembling kabobs)

Instructions:

Simply combine all marinade ingredients into bowl, mix well, then divide into two separate gallon-size resealable plastic bags. Add the chicken to one and the veggies to the other, then refrigerate for at least 2 hours prior to grilling (overnight is best).

1. When you're ready to cook the kabobs, preheat your grill to medium-high heat.
2. While the grill is heating, thread the chicken cubes and veggies onto skewers, making sure you separate each chicken cube by a few veggies as you go.
3. Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.
4. Once cooked, remove the skewers from the grill and let them rest for a few minutes.
5. Serve the chicken kabobs with your favorite sides, such as rice or a fresh salad.

Happy grilling!