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.
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
