Lemon Herb Chicken & Zucchini Skewers
Lemon Herb Chicken & Zucchini Skewers
Ingredients
For the Lemon Herb Marinade
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Skewers
- 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 2 zucchini, medium, cut into 1-inch thick half-moons
- 1/2 red onion, medium, cut into 1-inch pieces
- 1 bell pepper, any color, cut into 1-inch pieces
- as needed cooking spray
Instructions
- 1
In a medium bowl, whisk together all ingredients for the lemon herb marinade: lemon juice, olive oil, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper.
⏱️ 5 min - 2
Add the cubed chicken breast to the marinade. Toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
⏱️ 5 min
- 3
While the chicken is marinating, if using wooden skewers, soak them in water for at least 20 minutes to prevent burning during cooking. Preheat your grill or grill pan to medium-high heat (about 400°F).
⏱️ 5 min•🌡️ 400
- 4
Thread the marinated chicken, zucchini pieces, red onion pieces, and bell pepper pieces alternately onto the skewers. Aim for 4-5 pieces of chicken per skewer, interspersed with vegetables.
⏱️ 10 min
- 5
Lightly spray the skewers with cooking spray to prevent sticking. Place the skewers on the preheated grill or grill pan.
⏱️ 1 min
- 6
Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp with nice grill marks.
⏱️ 15 min
- 7
Remove the skewers from the grill and let them rest for a few minutes before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken & Zucchini Skewers
Ingredients
For the Lemon Herb Marinade
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Skewers
- 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 2 zucchini, medium, cut into 1-inch thick half-moons
- 1/2 red onion, medium, cut into 1-inch pieces
- 1 bell pepper, any color, cut into 1-inch pieces
- as needed cooking spray
Instructions
- 1
In a medium bowl, whisk together all ingredients for the lemon herb marinade: lemon juice, olive oil, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper.
⏱️ 5 min - 2
Add the cubed chicken breast to the marinade. Toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
⏱️ 5 min - 3
While the chicken is marinating, if using wooden skewers, soak them in water for at least 20 minutes to prevent burning during cooking. Preheat your grill or grill pan to medium-high heat (about 400°F).
⏱️ 5 min•🌡️ 400 - 4
Thread the marinated chicken, zucchini pieces, red onion pieces, and bell pepper pieces alternately onto the skewers. Aim for 4-5 pieces of chicken per skewer, interspersed with vegetables.
⏱️ 10 min - 5
Lightly spray the skewers with cooking spray to prevent sticking. Place the skewers on the preheated grill or grill pan.
⏱️ 1 min - 6
Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp with nice grill marks.
⏱️ 15 min - 7
Remove the skewers from the grill and let them rest for a few minutes before serving.
⏱️ 2 min