Chicken and Veggie Kebabs

¼

cup lemon juice

2 teaspoons dried oregano

2 tablespoons olive oil

1½

pounds chicken breasts, cut into 24 strips

18 slices zucchini, 1/2 inch thick

1 fennel bulb cut into 12 wedges

12 garlic cloves, peeled

½

teaspoon salt

¼

teaspoon black pepper

Heat a gas or charcoal grill for direct grilling.

Add lemon juice, oregano, oil, chicken, zucchini and fennel to a large resealable plastic bag; seal and shake well. Marinate 30 minutes. Remove mixture from bag and discard marinade.

Cook garlic cloves in boiling water for 3 minutes; drain and cool.

Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges and 2 garlic cloves alternately onto 6 skewers. Sprinkle with salt and pepper. Place kebabs on grill for 8 minutes, turning once, or until chicken is no longer pink. Serve over couscous tossed with salt and cherry tomatoes.

Serves six.