1 lb. boneless, skinless chikcen breasts
3 tablespoons canola oil
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon minced garlic
1 Tablespoon fresh basil
1 tablespoon fresh oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb. summer squash, sliced thick
1 lb. tomatoes, washed and cut into wedges

Cut chicken into 1 inch cubes.  Mix oil, lemon juice, and rind, garlic and herbs together in a shallow dish.  Stir in chicken cubes, coating all surfaces with the mixture.  Cover and refrigerate for 20-30 minutes.  Alternate chicken, squash and tomatoes on 4 skewers, leaving a small space between each piece.  Brush each kebab with the remaining marinade.  Grill the kebabs over medium heat.  About 4 inches above the heat source.  Grill for about 10 minutes turning the skewers every 2-3 minutes.  Serve once chicken is cooked through and the vegetables are tender.