Grilled Chicken and Veggie Kabobs

Ingredients

• 1/3 cup olive oil
• 3 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• 1 tsp dried oregano
• 2 cloves garlic (minced)
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 1/2 lbs boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
• 2 medium zucchini (sliced into thick half-moons)
• 1 large red onion (cut into 1-inch pieces)
• 2 bell peppers (cut into 1-inch pieces)
• Cooking spray or extra olive oil (for the grill)
• Fresh parsley, basil, or lemon wedges (for serving)

Instructions

1. 1

   If using wooden skewers, soak them in water for at least 30 minutes before grilling to help prevent burning.Metal skewers do not need to be soaked.

2. 2

   In a large bowl or zip-top bag, whisk together olive oil, lemon juice, parsley, basil, oregano, garlic, Dijon mustard, salt, pepper, and paprika.Add the chicken pieces and toss until fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.

3. 3

   While the chicken marinates, cut the zucchini, red onion, and bell peppers into similar-sized pieces so they cook evenly.

4. 4

   Thread the marinated chicken, zucchini, red onion, and bell peppers onto skewers, alternating ingredients as you go.Leave a little space between pieces so the heat can circulate and cook everything evenly.

5. 5

   Preheat the grill to medium-high heat, about 400°F. Lightly oil the grates or spray the kabobs with cooking spray.Grill kabobs for 10–14 minutes, turning every 3–4 minutes, until the chicken is cooked through and the vegetables are lightly charred and tender. The chicken should reach an internal temperature of 165°F.

6. 6

   Remove kabobs from the grill and let them rest for a few minutes.Garnish with extra fresh herbs and serve with lemon wedges if desired.