Grilled Chicken and Veggie Skewers
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 28 min.
Ready in
Ingredients
for
- Ingredients
- 32 ozs boneless, skinless Chicken breasts
- 6 Tbsps lemon juice
- ½ cup olive oil
- 2 tsps fresh thyme (finely chopped; plus extra for garnish)
- 1 Tbsp honey
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 yellow Bell pepper (cut into 1-inch pieces)
- 12 small white onion (peeled and halved)
- 2 Red onions (peeled and cut into wedges)
- 24 cherry Tomatoes
- Skewer (wooden or metal; wooden skewers should be presoaked in water for 30 minutes)
- Oil (for grill grate)
- 1 small Leek (cleaned; trimmed and green leaves finely chopped; for garnish)
Preparation steps
1.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife cut chicken into bite-size pieces. Place the chicken in a large resealable plastic storage bag.
2.
In a small bowl, combine the lemon juice, olive oil, thyme, honey, salt and pepper, whisking to blend. Pour the marinade into the plastic storage bag and seal the bag securely; squeeze the bag several times to thoroughly coat the chicken. Refrigerate for at least 1 hour.
3.
When ready to cook prepare grill for direct grilling and preheat to high.
4.
Remove the chicken pieces from the marinade and discard the marinade. Thread chicken and vegetables on the skewers, dividing chicken and vegetables evenly.
5.
Brush the grill grate with oil. Place kebabs on hot grate and grill until the chicken is cooked through, 3 to 4 minutes on each side. When done, the chicken should be firm to the touch and white.
6.
Transfer kebabs to serving platter. Sprinkle with finely chopped thyme and leeks. Serve.
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