Feast of the Sun: A Mediterranean Dinner Collection

👩‍🍳 Instructions

1. 1

   In a large bowl, whisk together 1/4 cup olive oil, lemon juice, minced garlic, 1 tbsp dried oregano, 1 tsp dried thyme, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add the cubed chicken thighs to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. 2

   Preheat your oven to 400°F (200°C). If grilling, prepare your grill for medium-high heat. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes.
3. 3

   In a separate large bowl, combine the zucchini, red bell pepper, yellow bell pepper, and red onion. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper; toss to coat.
4. 4

   Thread the marinated chicken onto the soaked wooden skewers, leaving small gaps between pieces. Arrange the chicken skewers on a baking sheet lined with parchment paper. Spread the seasoned vegetables on a separate baking sheet.
5. 5

   Bake the chicken skewers for 20-25 minutes, flipping halfway, until golden brown and cooked through (internal temperature 165°F/74°C). At the same time, roast the vegetables for 20-25 minutes, or until tender-crisp and slightly caramelized.
6. 6

   If grilling, cook the chicken skewers over medium-high heat for 8-12 minutes, turning occasionally, until cooked through and lightly charred. Vegetables can be grilled in a grill basket or foil pack until tender-crisp.
7. 7

   Serve the Mediterranean Lemon-Herb Chicken Skewers immediately with the roasted vegetables. Garnish with fresh chopped parsley if desired.