Lemon Herb Chicken and Veggie Skewers
Lemon Herb Chicken and Veggie Skewers
Ingredients
For the Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Skewers
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 bell peppers, any color, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch thick rounds
- 1 pint cherry tomatoes
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 1 lemon wedges
Instructions
- 1
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper to create the marinade.
⏱️ 3 min
- 2
Add the cubed chicken breasts to the marinade, tossing to ensure all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 2 min
- 3
While the chicken is marinating, if using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
⏱️ 1 min
- 4
Preheat your grill to medium-high heat (about 400°F).
⏱️ 10 min•🌡️ 400
- 5
Thread the marinated chicken and chopped vegetables alternately onto the skewers. Aim for a mix of colors and textures on each skewer.
⏱️ 10 min
- 6
Lightly oil the grill grates to prevent sticking.
⏱️ 1 min
- 7
Place the skewers on the preheated grill. Grill for 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp and slightly charred. The internal temperature of the chicken should reach 165°F.
⏱️ 15 min
- 8
Remove the skewers from the grill and let them rest for a few minutes.
⏱️ 2 min
- 9
Garnish with fresh chopped parsley and serve immediately with lemon wedges, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken and Veggie Skewers
Ingredients
For the Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Skewers
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 bell peppers, any color, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch thick rounds
- 1 pint cherry tomatoes
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 1 lemon wedges
Instructions
- 1
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper to create the marinade.
⏱️ 3 min - 2
Add the cubed chicken breasts to the marinade, tossing to ensure all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 2 min - 3
While the chicken is marinating, if using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
⏱️ 1 min - 4
Preheat your grill to medium-high heat (about 400°F).
⏱️ 10 min•🌡️ 400 - 5
Thread the marinated chicken and chopped vegetables alternately onto the skewers. Aim for a mix of colors and textures on each skewer.
⏱️ 10 min - 6
Lightly oil the grill grates to prevent sticking.
⏱️ 1 min - 7
Place the skewers on the preheated grill. Grill for 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp and slightly charred. The internal temperature of the chicken should reach 165°F.
⏱️ 15 min - 8
Remove the skewers from the grill and let them rest for a few minutes.
⏱️ 2 min - 9
Garnish with fresh chopped parsley and serve immediately with lemon wedges, if desired.
⏱️ 1 min