1. Finely grate the zest from the lemon and place in a large bowl. Cut zested lemon into 8 wedges and reserve. To lemon zest add 3 Tbsp. of the oil, garlic, herbs, 1/4 tsp. of the salt, and 1/2 tsp. of the pepper. Mix well, then add chicken and toss to coat evenly with marinade. Cover bowl and marinate, refrigerated, at least 30 minutes, up to 3 hours.

2. If using bamboo skewers, soak them in water at least 30 minutes before you grill. When ready to cook chicken, preheat gas grill on high, covered, for 15 minutes.

3. While grill heats, in a large bowl toss zucchini, shallots, lemon wedges, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Hold two 10-inch skewers side-by-side, a half inch apart, pointed sides facing up. Thread the set of double skewers with 3 pieces each of zucchini and chicken, 1 shallot, and 1 lemon wedge, starting and ending with zucchini and making sure pieces are not pressed tightly against each other; a little airflow between the pieces allows everything to cook evenly. Repeat with remaining chicken and vegetables on remaining skewers.

4. Grill kabobs over high heat until evenly charred and chicken is firm and cooked through, about 10 minutes for thighs (2 minutes on each of four sides, then 2 extra minutes on the first side), 8 minutes for breasts (1 1/2 minutes on each of four sides, then 2 extra minutes on the first side). Place on a platter and serve immediately.

Source: Hannaford fresh Magazine, July - August 2009