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Dijon-Herb Chicken Kebabs with Lemon and Zucchini

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Ingredients
  

  • 1/4 cup dijon mustard
  • 1 tbsp. red wine vinegar
  • 1 tsp. dried herbes de provence
  • 1/4 cup olive oil
  • 1 1/2 lbs skinless boneless chicken breasts, cut into one-inch pieces
  • 1 zucchini halved and then cut lengthwise into one-inch sections
  • 1 large red onion halved crosswise, then cut lengthwise into one-inch sections
  • 1 lemon cut into 8 wedges
  • Salt and pepper

Instructions
 

  • In a medium bowl, mix together the mustard, vinegar and herbs de provence. Whisk in 2 tbsp olive oil. Reserve 1 tbsp. marinade for veggies.
  • Add the chicken to the bowl and coat well. Let marinate for 30 minutes or up to 12 hours.
  • Preheat a gas grill to 400 degrees, or an indoor grill to medium high heat. Whisk 2 tbs olive oil and 1/8 tsp each salt and pepper into the reserved 1 tbsp. marinade. Add the zucchini and onion (and any other veggies you decide to use) to the mix and toss to coat.
  • Season chicken with 1/2 tsp each salt and pepper. Thread 1 piece chicken, 1 zucchini, one section of onion, one lemon wedge and a second piece of chicken onto a 12-inch skewer. Repeat with remaining veggies and chicken.
  • Add kebabs crosswise across the grate and cook for 5 minutes, covered. Turn the kebabs over and cook for another 5 minutes (covered), until meat is firm and browned all over.