Chicken Kabobs

I love to grill chicken kabobs.  One of my favorite summertime meals.   I prefer to put all my chicken on one kabob stick and the veggies on another, but you can mix them too.

CHICKEN KABOBS
(serves 4)

Ingredients:
*3 tablespoons olive oil
*1 tablespoon lemon zest
*2 tablespoons freshly squeezed lemon juice
*1 teaspoon paprikaa
*1 teaspoon dried oregano
*1 teaspoon dried basil
*1/2 teaspoon dried thyme
*3 garlic cloves, minced (or 1/2 teaspoon garlic powder)
*1 teaspoon, dried onion flakes (or 1 tablespoon on fresh minced onion)
*1 teaspoon salt
*1 1/4 teaspoon ground black pepper
*2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
*Desired veggies (green bell pepper, red bell pepper, onion, mushrooms, etc.) cut into large pieces.

Directions:
~In gallon sized zip-loc bag, combine olive oil, lemon zest, lemon juice, paprika, oregano, basil, thyme, garlic , and onion flakes.
~Seal bag and mix ingredients.
~Add cut up chicken.
~Seal bag and turn bag over and over until chicken is coated.
~Refrigerate for at least 2 hours.
~Spray skewers with cooking spray.
~Drain marinate from chicken.
~Thread chicken and veggies onto skewers.
~Preheat grill to medium heat or oven to 400 degrees.
~Add skewers to grill, and cook, turning occasionally, until chicken is completely cooked through and veggies are tender (About 10-15 minutes).
~If cooking in oven, place skewers on a cookie sheet sprayed with cooking spray.  Turn every 5 minutes, cooking for 20-25 minutes or until chicken is completely cooked through and veggies are tender.

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