by Jess Thomson
Serves 6 | Prep Time: 30 minutes
Instead of alternating meat or fish with vegetables the way many do with kebabs, I prefer to load each skewer with a single ingredient, so that I can give each vegetable the proper cooking time. This way, zucchini get cooked just to the height of their flavor, and not a minute longer, and the meat doesn’t dry out.If you use wooden skewers, soak them in a pan of water for about 30 minutes before using, to avoid burning them over the fire.
4 chicken breasts, cut into 1″ cubes (you could substitute 2 1/2 pounds salmon, halibut, or shrimp)
3 small zucchini, cut into 1″ rounds
6 small roma tomatoes, halved
1 bell pepper (any color), seeded and cut into strips
1/2 red onion, cut into 1″ chunks
1/3 cup Dijon mustard
1/3 cup freshly-squeezed lemon juice
1/2 cup extra virgin olive oil
1/2 cup chopped fresh dill
1 teaspoon salt
3/4 teaspoon pepper
Preheat grill to medium heat. Thread the chicken, zucchini, tomatoes, peppers, and onions onto separate skewers, place on a baking sheet, and set aside.
Puree the mustard, lemon juice, olive oil, dill, salt and pepper in a blender or food processor until smooth, and brush the chicken and vegetables on both sides with the sauce.
Grill the kebabs over medium heat until nicely browned and cooked through – the onions will probably take the longest, about 8 minutes per side, followed by the chicken at 5 to 6 minutes per side, then the peppers, then the zucchini, then the tomatoes. Brush the kebabs with additional sauce during cooking, taking care to give each side of each skewer a final hit on the heat before serving, so the sauce has a chance to cook onto the food. Serve hot.