Ingredients
Units
Scale
- 3 to 4 Boneless, Skinless Chicken breasts
- 1 large White or Red Onion
- 3–4 Red Bell Peppers
- 10–12 medium Mushrooms
- 2 medium Zucchini
- 1 cup Olive oil
- 1 Tablespoon Minced Fresh Garlic
- 1 Tablespoon Fresh rosemary
- 1 teaspoon dried or fresh Basil or Thyme
- 1/2 cup Lemon Juice
- Salt and Black Pepper to taste
Instructions
- If using wooden skewers, soak for at least 30 minutes in water to prevent burning.
- Cut the boneless, skinless chicken breasts into uniform 1-inch pieces and add to a large bowl.
- Next, mix the marinade; in a small bowl, add olive oil, minced fresh garlic, fresh rosemary, dried or fresh basil or thyme, lemon juice, and salt and pepper.
- Add the marinade to the chicken and coat. Let it sit for 15 minutes or overnight.
- Cut up the vegetables into uniform sizes similar to the chicken. Cut the peppers, mushrooms, zucchini, and onion.
- Assemble the skewers; add one of the vegetables to the end of the skewer and alternate chicken and vegetables, ending up with a vegetable. (best a onion or a pepper) Have an average of 4 to 5 pieces of chicken on each skewer.
- In order to keep your kitchen clean and not to cross-contaminate the chicken with other food, use disposable gloves and set the uncooked skewers on a baking sheet.
- Heat the grill to medium to high heat. When the grill is 400°F, add the skewers to the grill. The high heat and the oil on the chicken will keep the food from sticking. Cook for 3 to 4 minutes and turn the skewers, and cook another 3 minutes. Use a Meat Thermometer to cook the chicken to 165°F. If not that high turn again and cook another 2 minutes.
- Serve after resting for 5 minutes or keep warm in the oven if cooking in batches.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main dish
- Method: Grilling
- Cuisine: Italian
