Skewers of Rosemary Chicken and Zucchini

Ingredients

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

Equipment

• whisk
• grill
• ziploc bags
• skewers

Directions

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