INGREDIENTS:
-1/4 cup fresh lemon juice
-1/4 cup olive oil
-1 tablespoon chopped fresh rosemary leaves
-2 cloves garlic, minced
-freshly ground black pepper
-4 boneless, skinless chicken breasts, cut into 2-inch pieces
-8 pearl onions, unpeeled
-2 yellow summer squash, cut into 1-inch pieces
-2 zucchini, cut into 1-inch pieces
-8 cherry tomatoes
12 bamboo (soaked in water) or metal skewers
DIRECTIONS:
1. To make the marinade, combine the lemon juice, olive oil, rosemary, garlic, and pepper in a small bowl.
2. Place the chicken in a separate bowl, toss it with half of the marinade and refrigerate for at least 30 minutes or overnight.
3. Bring a saucepan of water to a boil, add the onions and cook for 5 minutes. Drain the onions, rinse them under cold water and peel.
4. Add the onions, summer squash and zucchini to the remaining marinade and set aside at room temperature for a few minutes or refrigerate overnight.
5. Preheat the grill to medium-high.
6. Thread the chicken and vegetables, including the cherry tomatoes, onto the skewers. Grill on each side until the chicken is cooked through and the vegetables are tender, about 4 to 6 minutes per side.