4 Servings 30 Minutes
1 Lemon (juiced)
1 tbsp Red Wine Vinegar
1 tbsp Oregano (dried)
1 tbsp Extra Virgin Olive Oil (divided)
1 lb Chicken Breast (boneless, skinless,
diced into cubes)
1 Zucchini (large)
1 Yellow Bell Pepper
1 cup Red Onion
2 cup Cherry Tomatoes
8 Barbecue Skewers
Combine the lemon juice, red wine vinegar, oregano and 1/2 of the olive oil in a mixing bowl. Add in the cubed chicken breast and mix well. Place in the fridge and let marinate while you prep the vegetables.
Dice the zucchini, yellow bell pepper, and red onion into large chunks. Toss in the remaining olive oil.
Slide the marinated cubed chicken, zucchini, yellow bell pepper, red onion and cherry tomatoes onto the skewers.
Preheat the grill to medium heat.
Grill the kabobs for 8 to 10 minutes per side or until chicken is cooked through.
Remove the kabobs from the grill and divide onto plates. Enjoy!
Nutrition per serving
Serve Them With - Rice, quinoa, grilled potatoes and/or tzatziki sauce.
Leftovers - Store covered in an airtight container in the fridge up to three days.
Serving Size - One serving is equal to approximately two kabobs. Vegan - Omit the chicken and use marinated tofu or whole mushrooms instead.
Wooden Skewers - If grilling with wooden skewers, be sure to soak them in water before using to avoid them catching ﬁre on the grill.
Turn Them Into a Salad - Slide the chicken and vegetables off the skewers after grilling and toss them with leafy greens like arugula, kale or spinach. Add extra toppings if desired like tzatziki sauce, sunﬂower seeds or feta cheese.