Name: Grilled Lemon Herb Chicken & Veggie Skewers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes; 1 large red bell pepper, cut into 1-inch pieces; 1 large yellow bell pepper, cut into 1-inch pieces; 1 medium red onion, cut into 1-inch pieces; 1 large zucchini, cut into ½-inch thick half-moons; 1 cup cherry tomatoes; 12-16 wooden or metal skewers; ¼ cup olive oil; 3 tbsp lemon juice; 2 tbsp soy sauce (or tamari); 1 tbsp honey or maple syrup; 2 cloves garlic, minced; 1 tsp dried oregano; ½ tsp paprika; ¼ tsp black pepper

👩‍🍳 Instructions

1
In a medium bowl, whisk together olive oil, lemon juice, soy sauce, honey, minced garlic, oregano, paprika, and black pepper. Add cubed chicken, tossing to coat. Cover and refrigerate for 30 minutes to 4 hours.
2
While chicken marinates, cut bell peppers and red onion into 1-inch pieces. Slice zucchini into ½-inch thick half-moons. If using wooden skewers, soak them in water for at least 30 minutes.
3
Thread alternate pieces of marinated chicken and prepared vegetables onto skewers, leaving a small gap between each piece for even cooking.
4
Preheat grill to medium-high heat (375-400°F / 190-200°C). Clean and lightly oil the grates.
5
Place skewers on the hot grill. Cook for 12-15 minutes, turning every 3-4 minutes, until chicken is cooked through (internal temperature 165°F / 74°C) and vegetables are tender-crisp with char marks.
6
Remove skewers from grill and let rest for 5 minutes before serving. Enjoy hot!

💡 Notes

For a spicier kick, add a pinch of red pepper flakes to the marinade. Feel free to swap in other sturdy vegetables like mushrooms or eggplant. Leftovers store well in an airtight container in the fridge for up to 3-4 days.

Grilled Chicken & Veggie Skewers: Your Summer BBQ Essential

Grilled Lemon Herb Chicken & Veggie Skewers

📝 Ingredients

👩‍🍳 Instructions

💡 Notes

🥗 Nutrition (per serving)

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