GRILLED CHICKEN KABOBS
Yields6 ServingsTotal Time50 mins
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
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.