Ingredients:

  • ⅓ cup olive oil (79 ml)
  • ¼ cup lemon juice, freshly squeezed (59 ml)
  • 2 tablespoons fresh rosemary, chopped (30 ml)
  • 2 tablespoons fresh thyme, chopped (30 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika (optional, for color)
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (680g)
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 zucchini, cut into ½-inch thick rounds
  • 1 red onion, cut into wedges
  • 1 pint cherry tomatoes (about 2 cups, 284g)
  • Optional: Button Mushrooms

Instructions:

  1. Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, rosemary, thyme, garlic, lemon zest, salt, pepper, and paprika (if using).
  2. Marinate the Chicken: Place the chicken cubes in a large bowl. Pour half of the marinade over the chicken and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours). Save the remaining marinade for brushing on the skewers while grilling.
  3. Prepare the Vegetables: While the chicken is marinating, chop all the vegetables into appropriately sized pieces for skewering.
  4. Assemble the Skewers: Thread the chicken and vegetables onto the skewers, alternating ingredients for a visually appealing and balanced skewer.
  5. Grill the Skewers: Preheat grill to medium heat. Place the skewers on the grill, turning occasionally and brushing with the reserved marinade. Grill for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly charred.
  6. Serve Immediately: Serve hot off the grill.