Chicken and Vegetable Kabobs

Makes 6 servings

Marinade ¼ cup fresh lemon juice (juice of about 1½ medium lemons) 2 teaspoons Dijon-style mustard ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 teaspoon fresh dill ½ teaspoon red pepper flakes ½ cup extra virgin olive oil 12 ounces boneless, skinless chicken breasts, cut into 1½” pieces 6 bamboo skewers 2 small zucchini, cut into twelve 1 x 1-inch pieces 1 small red pepper, cut into twelve 1-inch pieces 6 baby portobella mushrooms

Calories 240 (70% from fat) • carb. 4g • pro. 14g • fat 19g • sat. fat 3g • chol. 35mg • sod. 250mg • calc. 17mg • fiber 1g

1. In a small mixing bowl, combine all the marinade ingredients except for the olive oil. Once the mixture is well combined, slowly whisk in the olive oil. Pour into a 1- to 2-gallon resealable plastic bag. Add chicken and toss to coat. Refrigerate 1 to 3 hours to marinate. 2. Bring to room temperature before grilling. Soak 6 skewers in water for 10 minutes before adding meat and vegetables. Fit the Cuisinart® Griddler® Combo with both of the grill plates and preheat to high. 2. Divide chicken and vegetables among skewers – each skewer should have 2 pieces of chicken, 2 pieces of zucchini, 2 pieces of pepper, and 1 mushroom. 3. Once the grill is preheated, arrange the prepared kabobs across the grill plates evenly. Grill for 15 to18 minutes, turning a quarter-turn every 4 minutes, or until chicken is completely cooked and vegetables are tender with nice grill marks.