Rosemary Chicken and Summer Squash Brochettes Recipe

Rosemary Chicken and Summer Squash Brochettes Recipe

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon peel
  • 2 skinless boneless chicken breast halves, each cut into 6 pieces
  • 3 large pattypan squash, each quartered
  • 4 metal skewers
  1. Prepare barbecue (medium-high heat). Whisk first 5 ingredients in medium bowl. Add chicken and squash; toss. Let stand 10 minutes; toss occasionally.
  2. Alternate 3 chicken pieces with 3 squash pieces on each skewer. Sprinkle generously with salt and pepper. Grill until chicken is cooked through and squash is just tender, turning often, about 10 minutes.
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