Chicken and Veggie Kabobs

When we lived in Texas we had great friends, Ben and Sheree Judd who lived around the corner from us. When Ger went out of town one time they had me and the kiddos over and made these yummy kabobs- we have been making them ever since. YUM. They are super easy and you can use whatever veggies you have on hand. I didn't have many this last time- just onions and fresh zucchini from our garden- but they were super good. CHICKEN AND VEGETABLE KABOBS
12 pearl onions, tips and roots trimmed
12 cherry tomatoes
1 summer squash, cut into bite-size pieces
1 large red pepper, cut into bite-size pieces
2-3 chicken breasts, diced
2 T olive oil
2 T freshly squeezed lemon juice
1 tsp dried basil leaves
¼ tsp dried oregano
1 small garlic clove, minced
½ tsp kosher salt
pepper, to taste

Soak skewers for at least one hour. Place onions in just enough water to cover. Boil. Simmer 5 minutes. Drain and allow to cool. Squeeze onions to remove skins. Thread tomatoes, squash, onions, peppers, and chicken onto skewers. In a small bowl whisk together olive oil, lemon juice, basil, oregano, garlic, salt, and pepper until well blended. Brush onto skewers. If you prefer, marinate chicken and veggies in marinade before placing on skewers (this is what I do). Grill over barbeque, turning once. Ensure that chicken is cooked thoroughly, but don't over cook because they will dry out... Serve over rice, couscous, or baby greens.