Spiced Chicken Kabobs with Summer Squash

Directions

Mince Garlic.

Cut squashes into ½ inch thick slices.

Remove bones and skin from chicken and cut into 1½ inch cubes; place in large bowl.

Add Paprika and stir to coat.

Combine Wine, Oil, rosemary and garlic; pour over chicken.

Marinate at room temperature for 1 hour.

About 30 minutes before serving, bring broth to a boil in a medium saucepan.

Stir in rice. Cover tightly and simmer 20 minutes.

Remove from heat and let stand tightly covered until all liquid is absorbed, about 5 minutes.

Stir in Green Onions.

Meanwhile, thread chicken and squashes onto skewers.

Brush with marinade.

Cook 4 to 5 inches from eat, either under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through.

Turn once and baste with marinade during cooking.

Arrange kabobs over rice to serve.