Mediterranean Chicken and Vegetable Kebobs

This last week was a really tough week I believe for everyone, I couldn’t even cook I was so saddened by what had happened. But I’m hoping now that things are looking up and going to get better.

On another note we had gone home back to Wisconsin and I made these kebobs for my family. It was like one of those almost summer perfect nights just to break out the grill and watch the sunset over the lake. I marinaded the chicken and vegetables in a lemon garlic herb. Then paired it with a little cucumber tomato orzo and homemade naan with tzatziki sauce. It was an awesome night with delicious food and family!

Ingredients

• 1 lb boneless skinless chicken breast, cut into large cubes
• 2 bell peppers, red and yellow, cut into large pieces
• 1 package mushrooms
• 2 yellow squash, cut into large pieces
• 1 medium zucchini, cut into large pieces
• 1/2 Red onion cut into wedges
• 3-4 garlic cloves
• 1 lemon, zest and juice
• 1/2 cup fresh herbs minced (I used cilantro, mint, parsley, rosemary and basil)
• 1/2 cup extra virgin olive oil
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• salt and black pepper

Directions

If you’re using wooden skewers soak them in water so they don’t burn on the grill.

In two separate bowls add your chicken and then the vegetables.

In a medium bowl add in the garlic, lemon zest and juice, herbs, olive oil, cumin and smoked paprika, salt and pepper. Mix until it’s all combined and then divide the marinade between the chicken and vegetables. Toss to completely coat everything. Cover and let sit in the fridge for about an hour.

When you’re ready to grill skewer all the chicken and vegetables. You can put them together if you want or keep separate just make sure the pieces are all the same size.

Get the grill to about 350-375 degrees and grill on all sides for about 10-15 minutes depending. Until all sides have nice grill marks and everything is cooked through.