Rosemary Chicken And Summer Squash Brochettes

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	Chopped fresh rosemary
		= (or 1 1/2 tspns dried rosemary)
2		Garlic cloves - minced
1 teaspoon	5ml	Grated lemon peel
2		Boneless skinless chicken breast halves - each cut 6 pieces
3		Pattypan squash - each quartered (large)
4		Metal skewers
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Prepare barbecue (medium-high heat). Whisk first 5 ingredients in medium bowl. Add chicken and squash; toss. Let stand 10 minutes; toss occasionally.

Alternate 3 chicken pieces with 3 squash pieces on each skewer. Sprinkle generously with salt and pepper. Grill until chicken is cooked through and squash is just tender, turning often, about 10 minutes.

This recipe yields 2 servings; can be doubled.

Source:
Bon Appetit, August 1999

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