Grilled Chicken Zucchini Kebabs (Print Version)
# Ingredients:
→ Main
01 -
2 boneless skinless chicken breasts, cut into 2.5 cm pieces
02 -
2 medium zucchini, sliced into thick rounds
03 -
1 large red onion, cut into 2.5 cm pieces
→ Lemon Herb Marinade
04 -
2 large lemons
05 -
3 cloves garlic, finely minced
06 -
1 tablespoon chopped fresh thyme
07 -
1 tablespoon chopped fresh rosemary
08 -
60 ml extra virgin olive oil
09 -
1 teaspoon kosher salt
10 -
0.5 teaspoon freshly ground black pepper
# Instructions:
01 -
Cut chicken breasts into 2.5 cm pieces. Slice zucchini into thick rounds. Cut red onion into 2.5 cm pieces and set all aside.
02 -
Zest one lemon and place zest in a medium bowl. Juice both lemons and add juice to the zest. Stir in minced garlic, chopped thyme, chopped rosemary, olive oil, salt and pepper. Whisk to combine.
03 -
Divide chicken pieces and vegetables into separate bowls or resealable bags. Pour half of the marinade over the chicken and the remaining half over the zucchini and red onion. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.
04 -
Thread marinated chicken, zucchini, and red onion alternately onto skewers. Discard used marinade.
05 -
Lightly brush grill grates with olive oil and preheat to medium heat.
06 -
Arrange kebabs on the grill. Cook, turning frequently until all sides are evenly browned with light grill marks and chicken is cooked through, about 10 to 12 minutes.
07 -
Transfer kebabs to a platter and serve immediately.
# Notes:
01 -
For wooden skewers, soak in water for at least 30 minutes prior to use to prevent burning; metal skewers require no soaking.