Chicken and Vegetable Kabobs

I love Kabobs, but for some reason forget how much I love them and end up having them on rare occasion. I was trying to think of something different to have for dinner tonight and I remembered KABOBS!!! Yes indeed.

Two big lessons I have learned over the years in regard to Kabobs are

1. Marinate the chicken or it will be very bland and dry

2. You have to cook the chicken and vegetables separately as they all take various times to cook

3. I almost forgot, soak the wooden kabobs!

I like to use Tomatoes, Zucchini, Mushrooms and Fresh Pineapple, the savory and Sweet combination rocks my world. I serve over Jasmine Rice

Chicken Marinade -Combine the below ingredients with your chicken and let marinade 4 hours up to 24 hours

3 large skinless and boneless breasts
1/2 cup EVOO
1 lemon juiced
6 garlic cloves minced
fresh herbs (whatever you have on hand, I used chives and basil)
salt and pepper
4 tbl red wine vinegar

2 Zucchini cut into 1 inch slices

bunch of mushrooms, stem ends removed

Cherry tomatoes

Pineapple chunks

Cooked rice

Place your vegetables on individual skewers; mushrooms on one skewer, zucchini on another, etc.

Cut your chicken breasts into large chunks and place on skewers (keep these on a separate place so you don't cross contaminate)

Heat up your barbecue and cook the chicken till the juices run clear and the vegetables are to the doneness you like

Serve over rice, with additional sauces, if desired