Ingredients

• 1 tablespoon peach jam
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Mrs. Dash^® herb seasoning blend
• 1/4 teaspoon salt
• 1 pound boneless, skinless chicken thighs
• 1 medium zucchini
• 1 medium yellow summer squash
• 1 red bell pepper
• 1 medium onion

Preparation

1. To make the marinade, measure the peach jam into a small microwave safe bowl and heat for 10 to 15 seconds to liquefy. Add the olive oil, lemon juice, Mrs. Dash^® herb seasoning and salt. Stir until well blended.
2. Rinse the chicken thighs and pat dry with a paper towel. Cut each thigh into 4 pieces and place in a zip-top bag.
3. Add 3 tablespoons marinade to the chicken pieces. (Reserve 2 tablespoons marinade to use on vegetables.) Seal the zip-top bag and refrigerate to marinate.
4. Cut the vegetables into even bite-sized pieces for the kebabs (zucchini-8 slices; yellow squash-8 slices; red pepper-16 pieces; onion-varies). Place them in a medium bowl and add reserved marinade. Stir to coat the vegetable pieces.
5. Thread the vegetables and chicken pieces onto skewers (4 large or 8 small skewers).
6. Heat the grill to medium heat. Place the skewers on the grill and cook covered for 12 to 15 minutes. Turn the skewers 2 or 3 times to cook evenly.

Helpful hints

• To prevent the kebabs from sticking to the grill, use tongs to wipe grates with an oily paper towel before placing the kebabs on grill.
• For a lower or higher protein diet decrease or increase the amount of chicken.