Name: GRILLED CHICKEN KABOBS
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch pieces; 1 red bell pepper, cut into 1 inch pieces; 1 yellow bell pepper, cut into 1 inch pieces; 2 zucchini, sliced into 1 inch slices; 1 red onion, cut into 1 inch pieces; fresh parsley, diced (optional); ¼ cup extra virgin olive oil; 2 tbsp red wine vinegar; 3 tbsp lemon juice; 1 tsp Dijon mustard; 3 garlic cloves, minced; 1 tsp oregano; ½ tsp sea salt; ¼ tsp black pepper

DifficultyBeginner

Yields6 Servings

Total Time50 mins

INGREDIENTS:

Chicken Kabobs:

1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch pieces

1 red bell pepper, cut into 1 inch pieces

1 yellow bell pepper, cut into 1 inch pieces

2 zucchini, sliced into 1 inch slices

1 red onion, cut into 1 inch pieces

fresh parsley, diced (optional)

Marinade:

¼ cup extra virgin olive oil

2 tbsp red wine vinegar

3 tbsp lemon juice

1 tsp Dijon mustard

3 garlic cloves, minced

1 tsp oregano

½ tsp sea salt

¼ tsp black pepper

DIRECTIONS:

Soak wooden skewers in cold water for at least 30 minutes.

In a large bowl, whisk all marinade ingredients together. Add chicken pieces to the bowl, cover, and refrigerate for at least 1 hour or up to 8 hours.

Thread the chicken and vegetables onto the skewers. You can alternate the order.

Grill on medium-high heat for 5-7 minutes on each side or until the chicken is cooked through and the vegetables are lightly charred.

Sprinkle with parsley and serve.

**This recipe was inspired in whole or in part by Dinner at the Zoo.

Ingredients