Rosemary Chicken and Summer Squash Brochettes

• 2 tablespoons extra-virgin olive oilolive-oil
• 1 tablespoon fresh lemon juicelemon-juice
• 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons driedrosemary
• 2 garlic cloves, mincedgarlic
• 1 teaspoon grated lemon peellemon
• 2 skinless boneless chicken breast halves, each cut into 6 pieceschicken
• 3 large pattypan squash, each quartered
• 4 metal skewers

1. 01Prepare barbecue (medium-high heat). Whisk first 5 ingredients in medium bowl. Add chicken and squash; toss. Let stand 10 minutes; toss occasionally.
2. 02Alternate 3 chicken pieces with 3 squash pieces on each skewer. Sprinkle generously with salt and pepper. Grill until chicken is cooked through and squash is just tender, turning often, about 10 minutes.

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