I got this recipe from Emily Page. I actually never use all the (expensive) suggested ingredients (read: I don't splurge on asparagus, orzo, and feta). I usually use whatever we have around (onion, tomatoes, bell pepper, zucchini, mushrooms, etc.). I'm sure it would be even tastier if you actually followed the whole recipe, crumbled feta cheese and all. But even with just chicken in this marinade and whatever veggies you have around over rice, I might give this 4 stars.
1/4 cup lemon juice
3 Tbsp olive oil
2 tsps fresh rosemary, chopped
1/2 tsp salt
1/4 tsp pepper
4 cloves garlic, finely chopped
Chicken and Vegetables:
1 lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces
1 medium bell pepper, cut into 1 inch pieces
1 medium zucchini, cut into 1 inch pieces
1 medium onion, cut into wedges
1 lb asparagus spears
1/4 cup feta cheese, crumbled
In shallow glass or plastic bowl or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag. Refrigerate, stirring occasionally, at least 30 min but no longer than 6 hours.
Preheat grill. Remove chicken from marinade and reserve marinade. Thread chicken and all veggies except asparagus on skewers. Brush vegetables with marinade.
Grill kabobs covered over medium heat 10 to 15 minutes, turning and brushing frequently with marinade. (Or you could be lazy like me and just pour all the marinade over the kabobs just before you grill them and call it good... it still turns out good.) Cook until chicken is no longer pink. Add asparagus to grill for the last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
Sprinkle feta cheese over kabobs. Serve kabobs with asparagus. The recipe also suggests tossing rosamarina (orzo) pasta with chopped fresh herbs (thyme, oregano, or marjoram) for a delicious side dish.