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The Boston Globe

Food & dining

sunday supper

Recipe for chicken and vegetable kebabs

Karoline Boehm Goodnick for the Boston Globe

Serves 4 with leftovers

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

1. In a small bowl, whisk together garlic, lemon rind and juice, salt, pepper, olive oil, and dill. Reserve ¼ cup of the vinaigrette for the salad.

2. In a large bowl, toss chicken with half of the remaining vinaigrette.

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3. In another bowl, toss zucchini, summer squash, and bell peppers with the remaining vinaigrette. Cover and refrigerate both bowls for 30 minutes.

4. Light a charcoal grill or set a gas grill to medium-high heat. Have on hand 10 to 12 wooden skewers. Soak them in water for 20 minutes.

5. Thread chicken onto 5 skewers. Thread vegetables onto 4 to 6 of the remaining skewers.

6. Set the skewers on the grill rack. Cover with the lid and grill for 8 to 10 minutes or until the chicken is cooked through, turning all the skewers several times. Reserve 1 chicken skewer for salad. Serve remaining skewers with basmati rice tossed with fresh herbs or lightly grilled flatbread.

Karoline Boehm Goodnick

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