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Mediterranean Grilled Chicken and Vegetable Skewers
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Grill
  • Mixing bowl
  • Skewers

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 medium zucchinis, sliced into 1/2-inch rounds
  • 2 bell peppers (1 red, 1 yellow), cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 1 pint cherry tomatoes
  • 1/4 cup olive oil
  • Juice of 2 lemons
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper to make the marinade.
  • Add the chicken cubes to the bowl and toss until evenly coated. Let the chicken marinate for 15 minutes while you prepare the vegetables.
  • Thread the chicken, zucchini rounds, bell pepper pieces, red onion pieces, and cherry tomatoes onto skewers, alternating the items for even cooking.
  • Heat a grill to medium-high heat. Place the skewers on the grates and cook for 10 to 12 minutes, turning every 3 minutes, until the chicken reaches 165°F and the vegetables are lightly charred.
  • Remove the skewers from the grill and sprinkle with chopped fresh parsley before serving.

Notes

Soak wooden skewers in water for 20 minutes before threading to prevent burning on the grill. If you want to prep ahead, combine the chicken and marinade in the morning and store it in the fridge until dinner time. Leftovers keep well in an airtight container for two days and reheat nicely in a skillet over medium heat.
Course: Main Course
Cuisine: Mediterranean
Equipment: Grill, Mixing bowl, Skewers