Greek Chicken Kabobs

By spend with pennies

Ingredients

1 ½ pounds boneless skinless chicken breasts (cut into bite-sized pieces)
1 green bell pepper (cut into 1-inch pieces)
1 red bell pepper (cut into 1-inch pieces)
1 small zucchini (cut ½-inch thick)
½ red onion (cut into 1-inch pieces)
lemon wedges (for serving)
â…" cup olive oil
3 tablespoons fresh lemon juice (about 1 lemon)
3 cloves garlic (crushed)
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

Prep Time20mins
Cook Time20mins
Servings4

Instructions

For the marinade, in a medium bowl, combine â…" cup olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken, toss well to coat, and refrigerate for at least 30 minutes or up to 4 hours.

Place the vegetables in a large bowl and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.

Remove chicken from the marinade, allowing excess to drip off. Discard the marinade and thread the chicken and vegetables onto skewers.

Preheat the grill to medium-high heat. Add the skewers and cook, turning frequently, for 10 to 15 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F.

Serve the skewers with lemon wedges and tzatziki if desired.