Chicken-and-Summer-Squash Kebabs

Name: Chicken-and-Summer-Squash Kebabs
Yield: 4 servings
Ingredients: 1 1 orange, juiced, plus zest; 1 1 lemon, juiced, plus zest; 1 1 lime, juiced, plus zest; 1 2 teaspoons ground cumin; 1 2 teaspoons chili powder; 1 1/2 cup olive oil; 1 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks (16 pieces); 1 1/4 cup balsamic vinegar; 1 1 red onion, halved, cut into 1-inch wedges; 1 2 large zucchini, halved, cut into eighths; 1 2 yellow squash, halved, cut into eighths; 1 Coarsely ground black pepper; 1 Vegetable oil cooking spray; 1 5 cups arugula (or other salad greens); 1 2 cups cherry tomatoes; 1 cut in half

From the kitchen of Carly

Citrus and cumin marinade soaks into tender chicken chunks threaded with summer squash and red onion for these vibrant kebabs. The charred vegetables caramelize on the grill while the balsamic vinegar glaze turns sticky and deep. Perfect for feeding a crowd.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 orange, juiced, plus zest
11 lemon, juiced, plus zest
11 lime, juiced, plus zest
12 teaspoons ground cumin
12 teaspoons chili powder
11/2 cup olive oil
11 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks (16 pieces)
11/4 cup balsamic vinegar
11 red onion, halved, cut into 1-inch wedges
12 large zucchini, halved, cut into eighths
12 yellow squash, halved, cut into eighths
1Coarsely ground black pepper
1Vegetable oil cooking spray
15 cups arugula (or other salad greens)
12 cups cherry tomatoes
1cut in half

Instructions

If using wooden skewers, soak in water at least 20 minutes. Whisk first 5 ingredients and 1/4 cup oil in a bowl. Add chicken, arranging to make sure liquid covers all pieces. Cover with plastic wrap. Marinate 1 hour. Meanwhile, whisk together remaining 1/4 cup oil and vinegar and brush liberally on vegetables; reserve remaining liquid to use as salad dressing. On a wooden or metal skewer, thread (in any order you like) a piece each of onion, zucchini, chicken and squash, then repeat for remaining skewers. Season with pepper. Coat grill with cooking spray. Heat grill to medium-high heat. Cook kebabs about 7 1/2 minutes per side or until chicken is firm and cooked through. Toss greens with remaining oil and vinegar mixture. Add salt and pepper. Divide greens among 4 plates. Place 2 kebabs on each plate. Garnish with tomatoes and serve immediately.