2 tbsp. lemon juice
2 tbsp. water
2 tbsp. cooking oil
1/2 tsp. dried tarragon, crushed
1/4 tsp. hot pepper sauce
1/8 tsp. salt
1 clove garlic, minced
12 oz. boned skinless chicken breast halves, cut into 1" cubes
2 med. zucchini, cut into 1" pieces
1 med. green or sweet red pepper, cut into 1" sq.

For marinade, combine lemon juice, water, oil, tarragon, hot pepper sauce, salt and garlic. Place chicken in a plastic bag and set into a deep bowl. Pour marinade into bag. Close bag. Let chicken stand 20 minutes at room temperature, turning bag frequently.

Drain chicken, reserving marinade. Thread chicken, zucchini and green or sweet red pepper alternately on 4 long skewers. Arrange skewers on the unheated rack of a broiler pan. Broil 4-5 inches from heat about 8 minutes or until chicken is tender and no longer pink; turn once and brush with marinade. Makes 4 servings.