Chicken Skewers

In a large bowl, combine the olive oil, lemon juice, white wine vinegar, minced garlic cloves, grated lemon zest, salt, sugar, dried oregano and pepper. Set aside 1/4 cup for basting. Editor's Tip: You can make the marinade up to three days in advance. Store the marinade in a covered container in the refrigerator.

Pour half the remaining marinade into a large bowl. Add the chicken, and turn to coat. Pour the other half remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate the chicken and vegetables for four hours or overnight. Editor's Tip: Avoid over-marinating the chicken. Marinating longer than overnight can make the chicken mushy.

Drain the chicken and vegetables, and discard the marinade. Alternately thread the chicken and vegetables onto metal or soaked wooden skewers.

Preheat a gas or charcoal grill to medium heat. Grill the chicken kabobs, covered, over medium heat for six minutes on each side or until the chicken juices run clear, basting occasionally with the reserved marinade. Editor’s Tip: If you want to use a meat thermometer to check for doneness, the internal temperature of cooked chicken should be 165°F for chicken breasts and 175° for chicken thighs.