Ingredient

• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 2 garlic cloves, minced
• 2 teaspoons grated lemon zest
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces
• 3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
• 3 medium onions, cut into wedges
• 12 cherry tomatoes

Direction

1. In a large bowl, combine the first 9 ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover; refrigerate chicken and vegetables for up to 4 hours or overnight.
2. Drain chicken and vegetables, discarding marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.