Summer Veggie Marinated Chicken Kabobs

Summer Veggie Marinated Chicken Kabobs

These kabobs are a perfect way to enjoy the flavors of summer with fresh, marinated chicken and colorful veggies. This recipe is easy to follow and can be customized with your favorite vegetables.

Ingredients:

• For the marinade:
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons soy sauce
  • 2 tablespoons minced garlic
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the kabobs:
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 yellow bell pepper, seeded and cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch wedges
  • 1 summer squash, cut into 1-inch pieces (optional)
  • Bamboo skewers, soaked in water for at least 30 minutes (or metal skewers)
• For garnish (optional):
  • Chopped fresh parsley
  • Lemon wedges

Cooking Guide:

1. Marinate the chicken: In a large bowl, whisk together the olive oil, lemon juice, soy sauce, garlic, oregano, thyme, salt, and pepper. Add the chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Prepare the vegetables: While the chicken marinates, cut the bell peppers, zucchini, red onion, and summer squash (if using) into uniform 1-inch pieces.
3. Assemble the kabobs: Thread the chicken cubes and vegetables onto the soaked bamboo skewers, alternating them for a colorful presentation.
4. Cook the kabobs: Preheat your grill to medium-high heat. Grill the kabobs for 10-15 minutes per side, or until the chicken is cooked through and the vegetables are tender-crisp. You can brush the kabobs with some leftover marinade while grilling for added flavor.
5. Serve: Garnish the kabobs with chopped fresh parsley and lemon wedges, if desired. Serve immediately with your favorite sides, like rice, quinoa, or a salad.

Tips:

• For chicken that cooks more evenly, try pounding the chicken breasts to a uniform thickness before cutting them into cubes.
• If you don’t have bamboo skewers, you can use metal skewers. Just be sure to soak them in water for at least 30 minutes before using to prevent them from burning on the grill.
• To prevent the vegetables from sticking to the grill, you can lightly coat them with olive oil before threading them onto the skewers.
• Don’t overcrowd the grill when cooking the kabobs. This will make them cook unevenly.
• You can use a variety of different vegetables in this recipe. Some other options include cherry tomatoes, mushrooms, and broccoli florets.
• Leftover kabobs can be stored in the refrigerator for up to 3 days. Reheat them gently on the grill or in a skillet.

Enjoy your delicious Summer Veggie Marinated Chicken Kabobs!