Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large bell peppers (any color), cut into 1-inch pieces
- 1 large red onion, cut into 1-inch chunks
- 1 medium zucchini, sliced into half-moons
Instructions
- In a large mixing bowl, combine the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper. Whisk the ingredients together until well combined. Reserve two tablespoons of the marinade in a small bowl to brush on later.
- Add the cubed chicken breast to the large bowl with the marinade. Toss well to ensure every piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor infusion.
- If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Thread the marinated chicken, bell peppers, red onion, and zucchini onto the skewers, alternating between meat and vegetables for a colorful presentation.
- Preheat your outdoor grill or indoor grill pan to medium-high heat (about 400°F). Lightly grease the grill grates with a bit of oil or cooking spray to prevent the chicken from sticking.
- Place the skewers on the grill. Cook for 12 to 15 minutes, turning every 3 to 4 minutes to ensure even browning and charring. During the last few minutes of cooking, brush the reserved marinade over the kabobs. Remove from heat once the chicken reaches an internal temperature of 165°F.
- Cook Time: 65 minutes