17 Jul Grilled Chicken and Vegetable Skewers
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Passive Time | 4-12 hours |
| Servings |
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Ingredients
Chicken
- 1.5 lb of boneless chicken breast or thighs Flatted to about 1/2-1" thickness.
- 1/3 cup olive oil
- 3 cloves garlic minced
- 1 teaspoon dried thyme - or 1 tbsp of fresh chopped thyme
- 1/2 teaspoon dried oregano or 1/2 of fresh chopped oregano
- 1-1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1-1/2 teaspoons lemon zest
- 10-12 medium wooden skewers soaked in water for 1-2 hours
Veggies
- 5 cremini or button mushrooms wiped clean and cut in half
- 1/4 small onion, sliced in wedges
- 1/2 red pepper cut in wedges
- 1 small zucchini sliced in rounds
Ingredients
Chicken
Veggies
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Instructions
Chicken Prep
- Place the chicken pieces in a Ziploc bag and use a meat mallet to flatten to 1/2" thickness. This ensures everything will cook evenly. Do not skip this step!
- Open the Ziploc bag and add in minced garlic, olive oil, herbs and lemon zest. Seal the bag and let marinate for a few hours or even better marinate overnight.
Veggie Prep
- Mix the veggies in a bowl, add in olive oil and seasoning and set aside. There is no need to marinate the veggies you can prep them just before assembling the skewers.
Assembling the skewers
- Turn on grill to 350 degrees. Make sure grates are cleaned and oiled.
- Alternate the chicken and vegetable pieces on the skewers. Feel free just make chicken skewers, veggies or a combo of both.
- Grill the skewers on medium heat until chicken is cooked through about 10-15 min.
- Check the internal temperature of the chicken using a thermometer. Once the internal temp is 165°remove from grill and let cool.
- Enjoy skewers on its own or with some warm pita!
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