From Cooks Illustrated.
· ¾ cup buttermilk
· 2 tablespoons minced fresh rosemary
· 1 tablespoon olive oil
· 3 garlic cloves, minced
· 1½ teaspoons grated lemon zest
· 1 tablespoon fresh lemon juice
· 1 teaspoon salt
· ½ teaspoon pepper
Mix all the ingredients in a bowl, set aside.
· 1½ pounds boneless, skinless chicken breast (about 3-4), trimmed and cut into 1¼-inch pieces
· 2 red, yellow, or orange bell peppers—cut into 1-inch pieces
· 1 large zucchini (about 12 oz), sliced into ¼-inch rounds
· 1 large red onion, cut into 1-inch squares
1. Combine the chicken and marinade in a large Ziploc. Toss to coat and let marinate for at least one hour and up to 6 hours, flipping the bag occasionally.
2. Thread marinated chicken, peppers, zucchini, and onion onto skewers in an alternating pattern. Brush with the leftover marinade
3A. For a gas grill: turn all the burners to high, cover, and preheat the grill until hot about 15 minutes. Turn the burners down to medium-high.
3B. For a charcoal grill: Open the bottom grill vents completely. Light a large chimney starter three-quarters full with charcoal briquettes (about 75 brisquettes). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot about 5 minutes.
4. Clean and oil the cooking grate on the grill. Place the kebabs on the grill and cook (cover if using gas), turning as needed until the chicken and vegetables are lightly charred on all sides and chicken is done about 8-12 minutes.
5. Transfer to a platter, tent the kebabs loosely with aluminum foil for about 5 minutes (this helps keep the veggies and chicken moist) before serving.