Celebration Chicken and Veggie Skewers with Lemon-Herb Marinade
Celebration Chicken and Veggie Skewers with Lemon-Herb Marinade
Ingredients
For the Lemon-Herb Marinade
- 1/4 cup olive oil
- 3 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 or half-moons
- 1 cup cherry tomatoes
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 lemon wedges, for serving
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.
⏱️ 5 min
- 2
Add the cubed chicken breast to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
⏱️ 5 min
- 3
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during grilling. Preheat your grill to medium-high heat (about 400°F).
⏱️ 5 min•🌡️ 400
- 4
Thread the marinated chicken and prepared vegetables (bell peppers, red onion, zucchini, and cherry tomatoes) onto the skewers, alternating ingredients for an even cook and appealing presentation.
⏱️ 10 min
- 5
Lightly oil the grill grates. Place the skewers on the preheated grill. Cook for 12-15 minutes, turning occasionally, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp with nice grill marks.
⏱️ 15 min•🌡️ 400
- 6
Remove the skewers from the grill and let them rest for a few minutes. Garnish with fresh parsley and serve immediately with lemon wedges, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Celebration Chicken and Veggie Skewers with Lemon-Herb Marinade
For the Lemon-Herb Marinade
- 1/4 cup olive oil
- 3 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 or half-moons
- 1 cup cherry tomatoes
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 lemon wedges, for serving
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.
⏱️ 5 min - 2
Add the cubed chicken breast to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
⏱️ 5 min - 3
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during grilling. Preheat your grill to medium-high heat (about 400°F).
⏱️ 5 min•🌡️ 400 - 4
Thread the marinated chicken and prepared vegetables (bell peppers, red onion, zucchini, and cherry tomatoes) onto the skewers, alternating ingredients for an even cook and appealing presentation.
⏱️ 10 min - 5
Lightly oil the grill grates. Place the skewers on the preheated grill. Cook for 12-15 minutes, turning occasionally, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp with nice grill marks.
⏱️ 15 min•🌡️ 400 - 6
Remove the skewers from the grill and let them rest for a few minutes. Garnish with fresh parsley and serve immediately with lemon wedges, if desired.
⏱️ 5 min