These are pretty, easy, appealing to all ages...ideal for the first spring barbecue.

1 1/2 lbs. boned and skinned chicken breasts
3 sm. zucchini, unpeeled
1/2 lb. whole mushrooms

Cut breasts (about 5 halves) into 2-inch wide pieces; about 3-4 per breast. Slice zucchini 1-inch thick. Alternate chicken, zucchini and mushrooms on skewers, keeping everything about the same thickness for even cooking. Place in a shallow, glass dish for marinating.

Juice of 3 lemons
1 tbsp. grated lemon peel
1/4 c. olive oil
1 tbsp. sugar
1 tbsp. cider vinegar
1 clove garlic, minced
2 tsp. salt
1/4 tsp. cayenne pepper

Combine above ingredients and pour over brochettes. Cover and let sit at room temperature for 1-2 hours, turning periodically. (Refrigerate if any longer.)

Slowly barbecue brochettes over medium coals for 25-30 minutes, turning periodically. Baste with marinade. Serve on beds of rice, holding meat down with a fork while withdrawing skewers. Provide individual bowls of the following butter sauce for dipping.

1/4 c. melted butter
1 tbsp. lemon juice
1 tbsp. chopped parsley
Dash of cayenne pepper

Herbed cherry tomatoes and fresh asparagus are just right with this. Pass a basket of hot sour cream biscuits.