Mediterranean chicken and vegetable skewers

Mediterranean chicken and vegetable skewers

These tender sizzling Mediterranean chicken and vegetable skewers are so flavorful, colorful and satisfying. The first time we tried them it felt like we’d been instantly transported to the sunny shores of the Mediterranean! And if you want a real Mediterranean feast, you can serve these skewers with crusty bread and a yummy Mediterranean salad such as Greek salad or Mediterranean bean salad.

You can also serve these skewers drizzled with creamy tzatziki (store bought or homemade) and wrapped in warm flat breads such as pocketless pita or tortilla.

They also work really well with shrimp instead of chicken, or cubed firm fish such as fresh tuna, salmon or swordfish. Or if you don’t eat meat you can use cubed tofu or tempeh – which readily soak up the marinade and taste delicious grilled.

Mediterranean chicken and vegetable skewers
Makes 6 skewers
Tender sizzling chicken and vegetable skewers coated in a mouthwatering Mediterranean-inspired marinade.
3 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
2 garlic cloves — minced
½ teaspoon dried rosemary
2 teaspoons finely chopped flat-leaf parsley
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
6 metal or wooden skewers (soak wooden skewers in water before use)
12 oz (340g) uncooked skinless chicken breast — cut into bite-size pieces
1 zucchini — cut into rounds
1 red pepper — cut into bite-size pieces
1 yellow pepper — cut into bite-size pieces
1 red onion — cut into small wedges
MIX together the olive oil, lemon juice, garlic, rosemary, parsley, salt and pepper in a small bowl until well combined. THREAD the chicken, zucchini, peppers and red onion alternately onto each skewer, then brush evenly with the marinade. PLACE the skewers in the fridge and marinate for at least 30 minutes. COOK the skewers on a hot grill for 10 minutes, turning and brushing regularly with the marinade.