The marinade in this recipe is a knockout, and it makes some of the most flavorful chicken and veggies you will ever taste. We grow a lot of herbs here on the farm in the summer, so this is a great way to use them. If you don’t have fresh herbs, or you are in hurry, any Italian seasoning blend will also work well. Switching up the veggies, or adding in some fun extras (like pineapple!) can make this a completely new and different recipe in a hurry.

Chicken and Veggies

4 chicken breasts, cut into kabob sized pieces

1 onion, cut into small pieces

2 red bell peppers, cut into small pieces

1 small container of cherry tomatoes

2 small zucchini, sliced or cut into small chunks

1 cup pineapple, cut into chunks - optional

The Marinade:

1 cup extra virgin olive oil

Juice from 1 large lemon

5 tsp of minced garlic

4 tsp fresh minced oregano

2 tsp paprika

3 tsp fresh minced thyme

2 tsp fresh minced rosemary

2 tsp salt

2 tsp black pepper

Mix all of the marinade ingredients well and divide between two bowls or two large ziplock bags. Add the cut vegetables to one of the bags and the cut chicken to the other bag. (If using pineapple, do not add it to the bags of marinade. Just put it on the skewers right before grilling.) Mix both bags well so everything is completely coated in the marinade. Refrigerate for at least 1 hour or longer.

Alternate the meat and vegetables on the skewers. Grill over medium heat until the chicken is cooked through. These can also be baked at 375 degrees for 30 minutes or until the chicken is cooked and has reached 170 degrees.

*If using wood skewers, soak them in water before using them to prevent them from burning on the grill.