Mediterranean Chicken Kabob

Yields: 5-6 servings

Ingredients:

For the marinade:

Juice of one lemon

2 tsp thyme

4 tsp oregano

2 tsp paprika

1.5 tsp kosher salt

6 cloves garlic

½ cup olive oil

Generous freshly ground black pepper

Other ingredients:

1.5 pounds boneless, skinless chicken thighs

1 red onion, diced

1 zucchini, diced into bite sized pieces

2 bell peppers, diced into bite sized pieces

Steps:

1. Combine marinade ingredients in a large bowl. Divide and refrigerate half of mixture to use later.

2. Add your chicken thighs to the bowl and rub in the marinade. Cover and let sit in the fridge for at least 30 minutes, up to 2 hours. (Tip: if opting for only 30 minutes, dice your chicken into bite sized pieces before marinating.)

3. Thirty minutes before you’re ready to thread your skewers (either at the same time as you prep your chicken or 1.5 hours into marinating it), chop your vegetables and pour the remaining half of your marinade over them in a new medium bowl. If opting for a 2 hour chicken marinade, dice your chicken into bite size pieces and stir to coat again before setting in the fridge for the remaining 30 minutes.

4. Thread your skewers by alternating vegetables and chicken.

5. Grill on medium-high heat for about 5-10 minutes on each side until chicken is cooked through. Serve with yellow rice and garlic yogurt.

Note: If using wooden skewers, soak them in cold water for at least 20 minutes before grilling so they don’t ignite.