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Chicken and Vegetable Skewers Recipe

Mediterranean · Main course · 35 min total

Juicy marinated chicken and colorful vegetables grilled to perfection on skewers. Perfect for a summer barbecue or a quick weeknight dinner.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes.
2. Preheat grill to medium-high heat.
3. Thread chicken and vegetables onto skewers, alternating between chicken and vegetables.
4. Grill skewers for 12-15 minutes, turning occasionally, until chicken is cooked through and vegetables are tender.
5. Remove from grill and let rest for 5 minutes before serving.

Tips

• If using metal skewers, no need to soak.
• Serve with tzatziki sauce or a squeeze of lemon.
• Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.

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