Chicken and Vegetable Kebabs

Ingredients
Preparation
Wash hands with soap and water.
In a medium container with a lid, combine vegetable oil, lemon juice, garlic, and black pepper.
Add chicken pieces and toss to coat.
Cover container with lid, and refrigerate for at least 1 hour.
Wash hands with soap and water.
Gently rub vegetables (red onion through mushrooms) under cold running water and cut into sizes indicated.
Pre-heat grill to medium heat.
Prepare six wood or metal kebab skewers according to directions on package.
Thread alternating pieces of chicken with vegetables, in any combination desired.
Add assembled kebabs to grill. Cook on one side for 5-10 minutes. Turn and cook for another 5 minutes. Chicken is cooked and safe to eat when it reaches 165 degrees F with a meat thermometer.
Use one plate for the raw, uncooked kabobs. Once kabobs are cooked, use a new, clean plate to transport them to the kitchen.
Recipe makes 6 kebabs.
Recipe contributed by Caitlin Huth, University of Illinois Extension Nutrition and Wellness Educator.