Cilantro Chicken and Vegetables

Thought I'd try a new recipe:

MARINADE
1/2 C fresh squeezed lemon juice (for me this was 2 lemons)
1/4 C extra-virgin olive oil
3/4 tsp Mexican oregano
1/2 C minced cilantro, lightly packed
4 cloves garlic, pressed
1 tsp mustard powder (didn't have any)
1 tsp salt
Freshly ground black pepper

SKEWERS
1 1/2 lb organic boneless, skinless chicken breasts
1 red bell pepper, cut into 1 1/2 inch chunks
1 orange bel pepper, cut into 1 1/2 inch chunks
1 poblano pepper, cut into 1 1/2 inch chunks. (I bought this but forgot to use it. I'll use it in tomorrow's portobello fajitas!)
1 yellow onion, quartered (also forgot it)
20 grape or cherry tomatoes (also fogotten, used in the salad instead!)
1 small crook-neck squash, cut into 1-inch pieces
1 small zucchini squash, cut into 1-inch pieces

(serves 6)

Combine all the marinade ingredients in a small mixing bowl and set aside.

Rinse chicken breasts under cold water and pat dry with paper towels. Cut the hicken breasts into bite-size pieces and toss in the marinade to coat. Cover and marinate for 2 hours in the refridgerator, tossing frequently. You may also use a zip-lock bag to marinate the chicken.

Soak 18 bamboo skewers in water for 15 min.

Thread chicken and pieces of red and orange bell pepper, poblano, onion, tomatoes, yellow squash and zucchini onto skewers, making sureyou have the same size chicken pieces per skewer to ensure even cooking. Separate chicken with vegetable pieces.

If grilling on agas or charcoal grill, set at high heat or allow coals to become hot. Put the prepared skewers on the grill and cook until chicken is browned. Turn and cook the other side for about 2 minutes, or until chicken is done and moist.

If you broil, preheat the oven to broil at high heat. Plae the skewers on the broiler pan as close to the broiler as possible. Allow the chicken to brown slightly. Turn over the chicken pieces and broil until done, 2-3 more minutes.

If using an electric grill, set at high heat and grill until browned on one side, about 4 minutes. Turn and grill on the other side until browned, or until the chicken is done, but moist.

Serve immediately...

I baked them in the oven for 15 min, then turned them over for another 10. I cut the veggie pieces a little bigger so they needed longer to cook...also served with a green salad (tomatoes, lettuce, broccoli and onion) and mushroom rice pilaf (from a box....).

Good luck!