Marinated Chicken Kabobs

These chicken breast kabobs get their punch from a bright lemon and tarragon marinade with a kick of hot pepper sauce. Thread the cubed chicken onto skewers with chunky zucchini and sweet red pepper, then broil until the edges char just slightly and the chicken stays tender inside.

The 20-minute room-temperature marinade does real work here. Lemon juice and olive oil tenderize the meat while tarragon adds an herby, slightly anise-like flavor you don’t see on most kabob recipes. Turning the bag frequently ensures every piece soaks evenly.

Broiling close to the heat source gives you color fast without drying out the chicken. Watch for the edges of the zucchini to blister and soften. That’s your visual cue everything is nearly done.

Kitchen Tips

• Soak wooden skewers in water for 30 minutes before threading to prevent scorching under the broiler.
• Cut all vegetables and chicken to the same size so everything cooks at the same rate.
• Reserve extra marinade for basting, but only brush it on during the first half of cooking so the raw chicken juices cook off completely.
• These work just as well on an outdoor grill over medium-high direct heat.

Variations

• Swap zucchini for yellow squash or chunks of red onion for a sweeter bite.
• Use shrimp instead of chicken and cut the broil time in half.
• Add a pinch of smoked paprika to the marinade for a deeper, smokier flavor.