Skewers of Rosemary Chicken and Zucchini

Ingredients

• 2 tablespoons grated lemon rind
• 1 1/2 tablespoons chopped fresh rosemary
• 2 tablespoons extra-virgin olive oil, divided
• 2 teaspoons minced garlic, divided
• 1 1/2 pounds skinless, boneless chicken breast, cut into 3/4-inch pieces
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/4 pounds zucchini, cut into 3/4-inch pieces
• Cooking spray

Preparation

1. Place rind, rosemary, 1 tablespoon oil, and 1 teaspoon garlic in a large zip-top plastic bag. Add chicken; seal bag and refrigerate 1 hour.
2. Prepare grill.
3. Combine 1 tablespoon oil, 1 teaspoon garlic, juice, salt, and pepper, stirring with a whisk.
4. Thread chicken and zucchini alternately onto each of 12 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray, and grill 12 minutes or until chicken is done, turning once. Drizzle with juice mixture.