This recipe can easily be doubled for serving a crowd. Add more veggies to make the meat go further. Try adding mushrooms, peppers, onions, and tomatoes to the kebobs if desired. Serve with a large green salad for a light summer meal.
Ingredients
Kebobs
2 pounds
boneless chicken breasts
cut into cubes
5 small
zucchini
cut into thick slices
Marinade
¼ cups
packed
fresh spearmint
¼ cups
freshly squeezed
lemon juice
¼ cups
extra virgin olive oil
1 small
shallots
peeled
3 cloves
garlic
peeled
½ teaspoons
whole black peppercorns
½ teaspoons
sea salt