Lemon-Oregano Chicken Kabobs
Perfect for grill season, these colorful and oh-so tasty kabobs are a show-stopping meal!
Servings: 6 servings
- 3 each boneless chicken breasts about 1 pound
- 2 each zucchini cut into 3/4 inch rounds
- 1 each bell pepper cut into 1.5 inch squares
- 1 pound mushrooms
- 1/2 cup olive oil
- 4 tbsp lemon juice
- 1 tbsp dried oregano
- 2 cloves garlic minced
- 1 tsp dried thyme
- salt and pepper
Cut the boneless, skinless chicken breast into about 1-inch cubes. Set aside. Wash and cut the zucchini into 3/4-inch rounds, wash and cut the pepper into 1-inch squares, and trim and wash the mushrooms.
To prepare the marinade: Mix the olive oil with the lemon juice, dried oregano, garlic, thyme, and a good pinch of salt and a few grounds of pepper. Whisk to emulsify, or put it all in a jar and shake well to combine.
Pour the marinade over the chicken and set in the fridge for up to 3-4 hours to marinade. Less time is fine, too. Don't worry if it seems like a lot of marinade.
Before assembling, toss the prepared veggies in with the chicken and the marinade and mix to thoroughly coat. Assemble the kabobs by alternating a chunk of chicken with a piece of vegetable.
Grill over medium-high heat for 3-4 minutes, then turn and keep grilling another 3-4 minutes. Rotate again to ensure an even cook, and cook for about 12-15 minutes total (depending on the heat of your grill) until the chicken reaches an internal temp of 165-F. Serve with Tzatziki and enjoy!
Serving: 1g | Calories: 301kcal | Carbohydrates: 9g | Protein: 21g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Cholesterol: 51mg | Sodium: 101mg | Fiber: 3g | Sugar: 4g | Net Carbohydrates: 6g