Grilled Mediterranean Chicken Vegetable Kabobs

Ingredients

• 0.3 cup juice of lemon 
• 3 tablespoons vegetable oil 
• 2 teaspoons rosemary leaves dried fresh chopped
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper 
• 4 cloves garlic finely chopped
• 1 lb chicken breast boneless skinless cut into 1 1/2 inch pieces
• 1 medium bell pepper red cut into 1-inch pieces
• 1 medium to 3 sized squashes yellow cut into 1-inch pieces
• 1 medium onion red cut into wedges
• 1 lb asparagus fresh
• 1 oz feta cheese crumbled

Equipment

• bowl
• grill
• ziploc bags
• metal skewers

Directions

1. In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients.
2. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
3. Heat coals or gas grill for direct heat.
4. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece.
5. Brush vegetables with marinade.
6. Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center.
7. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
8. Sprinkle feta cheese over kabobs.
9. Serve kabobs with asparagus.