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.
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