12 ounces chicken breasts -- boneless, skinless
1 medium zucchini -- cut in 1" pieces
1 medium green/sweet red pepper
***MARINADE***
2 tablespoon water
1/2 teaspoon dried tarragon -- crushed
2 tablespoon lemon juice
1 clove garlic -- minced
2 tablespoon olive oil or cooking oil
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
Instructions:
Marinade: combine lemon juice, water, oil, tarragon, hot pepper sauce,
salt, and garlic. Place chicken in a plastic bag and set in a deep
bowl. Pour marinade in bag. Close bag. Let chicken stand 20 minutes
at room temperature, turning bag frequently. Cut green and/or sweet
red pepper into 1" squares. Drain chicken, reserving marinade. Thread
chicken, zucchini, and red pepper alternately on 4 long skewers. Arrange
skewers on the unheated rack of a broiler pan. Grill or broil 4-5"
from heat about 8 minutes or until chicken is tender and no longer
pink; turn once and brush with marinade.
