Lemon Scallion Chicken and Vegetable Kabobs Recipe

I love summer! Every week I would estimate that we use our grill to whip up at least 3-4 of our dinners. Let’s face it, we are now into the dog days of summer and it is just way too hot outside to be using the oven.

Today’s featured recipe is courtesy of the great folks over at Medifast.

Lemon Scallion Chicken & Vegetable Kabobs

Prep time: 15-20 minutes + 30 minutes soak time for wooden skewers
Cook time: 10-15 minutes
Yields: 3 servings

24 oz raw, boneless, skinless chicken breast (should yield three 6-oz cooked servings)
2 cups (2 small) summer squash*
2 cups (18 medium) mushrooms, quartered
1-1/2 cups (1 small-medium) zucchini*
1 cup (8 medium) cherry tomatoes
*Half lengthwise, then cut into 1″ chunks

Lemon scallion sauce:
3/4 cup (4-6) scallions, chopped
1 Tbsp olive oil
1/2 tsp salt or salt substitute
6 Tbsp fresh lemon juice
1 Tbsp hot red pepper sauce
1/4 tsp freshly ground black pepper

If using wooden skewers, soak in water 30 minutes. In small bowl, combine scallion sauce; set aside. (You may wish to reserve part of this sauce for finished kabobs.) Preheat grill to medium heat. Thread kabobs with chicken, zucchini, squash, mushrooms, and tomatoes. Brush kabobs before and during cooking with sauce. Grill kabobs 10 minutes, turning once, until cooked through.

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