Yield: 6 Servings

Adapted from many

These Greek-ish chicken kabobs are flavorful and a perfect option for both outdoor and indoor grilling. Chunks of chicken breast are drenched in lemon, garlic, oregano, and olive oil before being skewered with loads of colorful vegetables. Everything comes off the grill tender, juicy, and insanely delicious.

Note: So easy to over cook chicken this way. Simplify and skip the grill and sauté in a pan.

Marinade

• ½cup olive oil
• ¼cup red wine vinegar
• ¼cup lemon juice
• 2tsp Dijon mustard
• 3-4garlic cloves, minced
• 1½tsp dried oregano
• 1tsp salt
• ½tsp black pepper

Chicken kabobs

• 1½lb boneless skinless chicken breasts, about 3 large chicken breasts, cut into 1½-inch pieces.
• 1red bell pepper, seeded, cut into 1½-Inch pieces
• 1yellow bell pepper, seeded, cut into 1½-inch pieces
• 1red onion, cut into 1 ½-inch chunks
• 1zucchini, sliced
• 8oz mushrooms, cut into 1½-Inch pieces

To make the marinade:
Whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
Note: Reserve half of the marinade for finishing kabobs.

Marinate chicken:

Place chicken pieces in a freezer bag and pour the marinade over the chicken. Cover and marinate in the fridge for at least one hour.

Grill option:

Heat grill to medium-high heat. Thread the skewers with pieces of red onion, chicken, zucchini, mushroom and bell pepper. You can alternate the order.

Place the kabobs on the preheated grill and cook for 5-7 minutes per side. The kabobs are done when the chicken is cooked through and the vegetables are lightly charred, about 15 minutes. When done, brush with the remaining marinade or move the kabobs to a platter and then brush.

Broil option:

Set rack 4 to 6 inches below broiler elements. Preheat broiler to high heat.

Remove chicken and vegetables from marinade. Skewer chicken and vegetables separately onto prepared skewers. Spray sheet pan with nonflammable, nonstick cooking spray.

Place skewers on sheet pan and put under broiler.

Cook vegetable skewers for 2 to 3 minutes per side.

Cook chicken skewers for 4-6 minutes per side (thickest part is 165°F.

Sauté option:

Heat a large skillet or cast iron pan over medium high heat.

Add 2 TBS oil to pan then sauté chicken until almost cooked through. Remove chicken to bowl.

Sauté vegetables until they reach the desired doneness. Return chicken to pan. Pour reserved marinade into pan and mix to bring marinade to a boil to finish chicken.

Serve with Jasmine rice and naan.