When warm weather rolls around, I'm always ready to do a little grillin'. Though one of the reasons I love this season is that my husband and sons will pitch in at the grill. I'll generally do most of the preparation inside; then, they will do the rest outside. These Chicken Skewers are a perfect example. I made a super flavorful marinade of fresh olive oil, lemon juice, garlic, fresh oregano, Dijon mustard, and a few other ingredients. I coated the meat in this deliciousness and a few hours later was ready to cook. My family took over, and I was thrilled to be served dinner by my favorite guys, and each bite was delicious and bursting with flavor.
Ingredients for Chicken Skewers:
3 pounds boneless chicken breasts, cut into 1 1/2" pieces
3 large bell peppers or 10 baby bells, halve large peppers and cut into 11/2 " pieces, or halve baby bells
3 medium onions, halved and cut into 1 1/2 " pieces
Marinade:
3/4 cup olive oil
1/4 cup + 2 tablespoons fresh lemon juice
8 garlic cloves, minced
2 tablespoons + 1 1/2 teaspoons fresh oregano
2 teaspoons Dijon mustard
1 1/2 teaspoons ground coriander
1 teaspoon kosher salt
3/4 teaspoon black pepper
10-12 wooden skeres, soaked in water for a few hours.
Time-Saving Tip: Prepare the marinade and marinate the chicken 3-4 hours before grilling. Cut the vegetables a few hours in advance and refrigerate.
Let's see what we need:
We're ready to cook.
Combine the marinade ingredients.
Pour the marinade on the chicken, reserving 1/4 cup. Cover and refrigerate the chicken for 3-4 hours.
Pour the reserved marinade on the veggies and toss.
Thread the chicken, peppers, and onions alternatively on the skewers.
Transfer the skewers to a hot grill, turning them until the meat and veggies are cooked and slightly charred.
It's ready. Chicken Skewers are so full of flavor. These are great on there own, ideal for serving alongside a salad or even pasta. Not only can the whole family get involved helping you cook, but leftovers are fantastic for lunch the next day.
Enjoy!
Chicken Skewers:
3 pounds boneless chicken breasts, cut into 1 1/2" pieces
3 large bell peppers or 10 baby bells, halve large peppers and cut into 11/2 " pieces, or halve baby bells
3 medium onions, halved and cut into 1 1/2 " pieces
Marinade:
3/4 cup olive oil
1/4 cup + 2 tablespoons fresh lemon juice
8 garlic cloves, minced
2 tablespoons + 1 1/2 teaspoons fresh oregano
2 teaspoons Dijon mustard
1 1/2 teaspoons ground coriander
1 teaspoon kosher salt
3/4 teaspoon black pepper
10-12 wooden skewers, soaked in water for a few hours.
Combine the marinade ingredients.
Pour the marinade on the chicken, reserving 1/4 cup. Cover and refrigerate the chicken for 3-4 hours.
Pour the reserved marinade on the veggies and toss.
Thread the chicken, peppers, and onions alternatively on the skewers.
Transfer the skewers to a hot grill, turning them until the meat and veggies are cooked and slightly charred. Time-Saving Tip: Prepare the marinade and marinate the chicken 3-4 hours before grilling. Cut the vegetables a few hours in advance and refrigerate.