Food & dining
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    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.

    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.

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    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