These lemon-garlic chicken and vegetable kabobs are perfect to make during the summer months on the grill with fresh seasonal vegetables. Zucchini, squash, peppers, and onions are all at the peak of freshness in the summer. These vegetables not only taste better in season, but they also have a higher nutritional content providing more vitamins, minerals, antioxidants and phytonutrients than out-of-season unripe vegetables. Grilling these vegetables for a short period of time helps to preserve these nutrients and the olive oil in the marinade helps your body better absorb the nutrients.
Using herbs and spices in this recipe not only enhance the flavor of the chicken and vegetables, but also provide several health benefits. Many of the phytonutrients found in herbs contain antioxidants and anti-tumor properties. Specifically allicin, alliin and allyl sulfides in garlic have been found to slow and stop the growth of tumors in prostate, bladder, colon and stomach tissue in laboratory studies.
While HCAs and PAHs are two cancer-causing substances, or carcinogens, that have been found in high concentrations in grilled meats, there are several ways to minimize the formation of these carcinogens. Research has shown that marinating meats with herbs, spices, olive oil, and citrus fruits, such as lemon, may also help inhibit the formation of carcinogens on grilled meat.