Ingredients
1/4
cup lemon juice
2
tablespoons olive or vegetable oil
2
teaspoons chopped fresh or 1 teaspoon dried rosemary leaves, crushed
1/2
teaspoon salt
1/4
teaspoon pepper
4
cloves garlic, finely chopped
1
lb boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1
medium bell pepper (any color), cut into 1-inch pieces
1
medium zucchini or yellow summer squash, cut into 1-inch pieces
1
medium red onion, cut into wedges
1
lb fresh asparagus spears
1/4
cup crumbled reduced-fat feta cheese (1 oz)
Preparation
In shallow glass or plastic dish or in resealable plastic food-storage bag, mix all marinade ingredients. Add chicken; stir to coat with marinade. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 6 hours to marinate, stirring chicken occasionally.
Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. On each of 4 (15-inch) metal skewers, alternately thread chicken, bell pepper, zucchini and onion, leaving 1/4-inch space between each piece. Brush vegetables with marinade.
Place kabobs on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning and brushing frequently with marinade, or until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
Sprinkle cheese over kabobs. Serve with asparagus.
