Description
Grilled chicken and vibrant vegetables marinated in a tangy lemon-herb blend create a refreshing Mediterranean-inspired meal. Customize this adaptable dish for summer gatherings, backyard barbecues, or weeknight dinners.
Ingredients
1.5 lbs skinless, boneless chicken breasts or thighs, cut into 1-inch cubes
2 red bell peppers, cut into 2-inch pieces
2 yellow bell peppers, cut into 2-inch pieces
1 red onion, cut into 1-inch wedges
1 zucchini, cut into 1-inch rounds
8-10 wooden or metal skewers
3 tbsp extra virgin olive oil
Juice of 2 lemons
2 tbsp honey
1 tsp ground cumin
1 tsp smoked paprika
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
Fresh parsley or cilantro for garnish (optional)
Instructions
Combine olive oil, lemon juice, honey, cumin, paprika, garlic, salt, and pepper in a bowl to create the marinade
Add chicken cubes to the marinade and stir to coat evenly
Let marinate in refrigerator for at least 30 minutes (or up to 4 hours)
Prepare the grill for medium-high heat (around 375°F-400°F)
Assemble skewers by alternating chicken and vegetables, leaving space between each piece to ensure even cooking
Brush any remaining marinade onto skewers before grilling
Grill for 6-8 minutes per side, or until chicken reaches 165°F and vegetables are tender-charred
Garnish with fresh herbs before serving
Notes
For juicier chicken, use thighs or brine the chicken before marinating
Soak wooden skewers in water for 30 minutes to prevent burning
Customize vegetables to your preference (eggplant, cherry tomatoes, or mushrooms work well)
Marinate ahead for meal prep, refrigerate leftovers for up to 3 days