I usually broil my kabobs, but they can just as easily be done on the grill. Feel free to add your favorite summer vegetables.

• 4 boneless, skinless chicken breast halves
• 8 large fresh mushrooms, cut in half
• 1 red (Spanish) onion, thickly sliced
• 1 green bell pepper, cut into bite-sized pieces
• 1 lemon, cut in half

Marinade:

• 1/4 cup olive oil
• juice of 1/2 of the lemon
• 4 cloves garlic, crushed
• 2 slices yellow onion, finely chopped
• 1 teaspoon dry oregano
• 1 teaspoon dry basil
• freshly grated black pepper

Directions: remove visible fat from the chicken and cut into 1-1/2-inch squares; there should be about 32 pieces in all. In a large bowl, stir together the marinade ingredients; add the chicken and vegetables and toss to coat. Marinate for 2 hours in the refrigerator.

Load eight 12-inch skewers with the chicken pieces, mushrooms, onion and pepper. Reserve the marinade. Broil (or grill), turning the skewers often to brown all sides, and basting occasionally with reserved marinade, until the chicken is tender, about 10-12 minutes.

Squeeze the juice from the remaining lemon half over the chicken and vegetable, salt and pepper to taste. Serve over a bed of hot white rice.

Yield: 4 servings.

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Copyright © 1996 by John William Ford
Last revised 18 June 1996

jwford at umich dot edu