Greek Chicken Skewers 2

 Ingredients

Marinade

• 60 ml olive oil
• 2 tablespoons red wine vinegar
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 3 garlic cloves minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Chicken Skewers

• 680 g boneless skinless chicken breasts about 3 large chicken breasts, cut into 1 ½-inch pieces.
• 1 red bell pepper seeded, cut into 1 ½-Inch pieces
• 1 yellow bell pepper seeded, cut into 1 ½-inch pieces
• 1 red onion cut into 1 ½-inch chunks
• 1 zucchini sliced

Instructions

Make the marinade. In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.

Marinate the chicken. Place chicken pieces in a glass dish and pour the marinade over the chicken. Cover and marinate in the fridge for at least one hour.

Thread skewers. Light a gas or charcoal grill on medium-high heat. Thread the skewers with pieces of red onion, chicken, zucchini, and bell pepper. You can alternate the order.

Grill the skewers. Place the kabobs on the preheated grill, and cook about 4 to 5 minutes per side. The kabobs are done when the chicken is cooked through and the vegetables are lightly charred, about 15 minutes.

Source: Downshiftology