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The Boston Globe

Food & dining

sunday supper

Recipe for chicken and vegetable kebabs

Serves 4 with leftovers

3 cloves garlic, finely chopped
Grated rind and juice of 2 lemons
Salt and pepper, to taste
½ cup olive oil
2 tablespoons finely chopped fresh dill
2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
1 summer squash, cut into
1-inch pieces
2 red, yellow, or orange bell peppers, cut into 1-inch pieces

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