Juice of 1 large lemon
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon herbs de Provence
Coarse salt
Freshly-ground black pepper
4 boneless skinless chicken breasts
2 zucchini - (to 3)
1 sweet onion
8 small mushrooms
Directions: one line for each direction. When saved the lines will be numbered.
Whisk together lemon juice, oil, mustard, herbs de Provence and salt and pepper to taste in small bowl. Slice each chicken breast into 1-inch cubes. Toss chicken in marinade.
Cut zucchini into 1-inch-thick rounds. Quarter onion and separate pieces.
Divide chicken and vegetables among 8 skewers, alternating chicken, zucchini, onion, and mushrooms. Use 2 mushrooms per skewer, threading from stem through to top to prevent mushroom from breaking in half.
Grill chicken-vegetable skewers over medium-high heat, basting with remaining marinade, turning often until chicken is cooked and vegetables are tender and beginning to char, about 10 minutes.
