Grilled Chicken and Vegetable Skewers

Ingredients

• 1½ pounds boneless, skinless chicken breast, cut into 1½-inch pieces
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh oregano
• 1 large red bell pepper, cut into 1½-inch pieces
• 1 large yellow onion, cut into 1½-inch pieces
• 2 large zucchinis, cut into 1/2-inch slices
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

1. 1Preheat the grill to medium-high heat, around 425°F, and thread the chicken, bell peppers, onions, and zucchinis onto 8-10 skewers, leaving a little space between each piece.
2. 2In a small bowl, whisk together the lemon juice, olive oil, garlic, and oregano to make the marinade.
3. 3Brush the marinade evenly over the skewers, making sure each piece is coated.
4. 4Season the skewers with salt and pepper, sprinkling it evenly over the chicken and vegetables.
5. 5Grill the skewers for 10-12 minutes, turning every 3-4 minutes, until the chicken is cooked through and the vegetables are tender.
6. 6Check the chicken for doneness by cutting into one of the pieces; it should be white and juicy, with no pink remaining.
7. 7Remove the skewers from the grill and let them rest for a few minutes before serving.
8. 8Serve the skewers hot, garnished with additional oregano and lemon wedges on the side.

Nutrition per serving