Skewered Herb Chicken

4 boneless chicken breast (skinless)
1/3 cup olive oil
2 tbsp fresh dill (2 tsp dried)
1 tbsp fresh oregano ( 1 tsp dried)
2 cloves of garlic, minced
1/2 tsp salt
1/4 tsp fresh ground black pepper
2 tsp lemon peel, grated
3 tsp dried rosemary (Optional)
2 cups artichoke hearts ( I use marinated artichokes and drained them)
2 yellow squash
Cherry tomatoes
large ziplock bag
Skewers


Toss into the ziplock bag olive oil, dill, oregano, lemon peel, garlic, rosemary, salt and pepper.  Cut the chicken breast into 1 inch cubes and toss into the bag, then seal and shake mixture until chicken is coated.  Refrigerate for at least 2 hours.  Cut the squash into 1 inch slices, drain the artichokes and cut into halves, wash tomatoes.  Set aside until chicken has marinated.
When chicken has marinated remove from ziplock bag and begin to thread the chicken, artichokes, squash and tomatoes onto the skewers.  I alternate in a meat, veggie, meat, veggie.....pattern because I have lots of meat eaters.  Place the skewers on the grill, cover and cook for 15 minutes over medium heat.  Then turn them and cook for 10 minutes or until chicken is not pink and vegetables are tender. Serve 6


Note: This is one of the meals my boys used to earn their cooking merit badge, its great for camping.  Also, to prevent meat from sticking to grill lightly brush with oil.  I have also used zucchini and larger tomatoes cut into halves.