Grilled Chicken and Vegetable Kabobs

Grilled Chicken and Vegetable kabobs recipe:

1/3 C. olive oil
1/4 C. lemon juice
4 Cloves garlic, coarsely chopped
1/2 tsp. dried tarrogon leaves (optional)
1/2 tsp. salt
1/2 tsp. lemon pepper
1 lb. chicken tenders
6 oz. mushrooms
1 C. sliced zucchini
1/2 C. cubed green bell pepper
1/2 C. cubed red bell pepper
1 red onion, quartered
6 cherry tomatoes
3 C. hot cooked rice

Combine oil, lemon juice, garlic, tarragon, salt, and lemon pepper in a large Ziploc bags. Add chicken and vegetables. (I do separate bags for veggies and chicken.) Shake until well coated. Refrigerate at least 8 hours, turning occasionally.

Soak wooden skewers in water for 20 minutes.
Thread chicken and vegetables onto skewers.
Grill. Remove from skewers and serve over rice.