Zucchini and Chicken Kabobs

It's time to light up the barbeque. It's a three day weekend. And for some of you it's a four day weekend. {happy dance} Not for me. But I'm dancing anyway.

Here's an easy idea for dinner. 

Jazz up your barbeque with these yummy kabobs. I got the idea to ribbon wrap the zucchini from a Jamie Oliver recipe. All you have to do is slice the zucchini with a potato peeler. So easy and looks cool.

I wanted to try his recipe, but I didn't have any of the ingredients needed for the sauce and seasoning. I had the chicken and zucchini, and that was about it. So I made up my own. Well technically, this was a Don/Kris combo recipe.

I skewered the chicken and squash alternating each one, then seasoned everything with olive oil, salt, pepper, lemon and some Penzey's spices. Then Don walked in the kitchen. He took one look at the kabobs and went right to the fridge. He grabbed bbq sauce and before I knew it had them slathered in it.

Okay.

Does this happen to anyone else?

Probably not.

Toss them on the grill over med-high heat for about 10 minutes total. Turn them once or twice. Don't over-grill them. There is nothing worse than dried-out chicken. Blech.

I basted mine with bbq sauce after I flipped them. Then one more time after I plated them. Make sure you have fresh sauce that has not touched raw chicken.

Serve over rice and voila, dinner is ready. The chicken was moist, and the zucchini cooked perfect. Yum, yum, yum.

This would be perfect for your 4th of July barbeque. Hint, hint.

Just add a little sliced watermelon for dessert.

Oh, and can I come over? I'll bring wine.

Here are five more ways to make zucchini. Compliments of The Kitchn. {recipes}