Chicken Kabobs

By Rachel Cooks

Ingredients

2 tablespoons olive oil
2 tablespoons red wine vinegar
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
1½ pounds boneless skinless chicken breasts or thighs
1 red bell pepper
1 zucchini ((8 to 9 ounces))
½ large red onion
8 (8-inch) wooden or metal skewers

Prep Time15mins
Cook Time15mins
Servings4

Instructions

In a medium bowl, whisk together marinade ingredients until completely blended.

Cut the chicken into 1-inch cubes, as evenly as possible. Add chicken pieces to the bowl with the marinade, and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.

If using wooden skewers, soak them in water while the chicken marinates, to prevent burning.

On a clean cutting board, cut the bell pepper and onion into 1-inch pieces. Slice the zucchini into ½-inch thick half moons.

Preheat the grill to medium-high heat (about 400 to 450°F). While the grill is preheating, thread marinated chicken and vegetables onto skewers, alternating them (see photo).

Grill skewers for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is golden brown and cooked through. The internal temperature of should be 165°F (see note).

Transfer to a plate and let cool for a few minutes before serving.