Chicken and Zucchini Kabobs

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Chicken and Zucchini Kabobs
Yield: 8 servings 1 to 3 hours

1 lemon
¼ cup olive oil, divided
4 large garlic cloves, minced
1/3 cup minced mixed fresh
herbs (basil, parsley, thyme)
½ tsp salt, divided
¾ tsp ground black pepper
2 lbs boneless skinless chicken
thighs, trimmed and cut into 2”
4 small zucchini, ends trimmed and cut into ¾-inch rounds
8 medium shallots, peeled

1. Finely grate the zest from the lemon and place in a large bowl. Cut zested lemon into 8 wedges and reserve. To lemon zest, add 3 Tbsp oil, garlic, herbs, ¼ tsp salt, and ½ tsp pepper. Mix well, then add chicken and toss to coat evenly with marinade. Cover bowl and marinate, refrigerated, at least 30 minutes and up to 3 hours.

2. Soak bamboo skewers in water at least 30 minutes before you grill. When ready to cook chicken, preheat grill on high, covered for 15 minutes.

3. While grill heats, in a large bowl toss zucchini, shallots, lemon wedges, and remaining oil, salt, and pepper. Thread the skewers with 3 pieces of zucchini and chicken, 1 shallot, and 1 lemon wedge, starting and ending with zucchini. Make sure pieces are not too tight against each other.

4. Grill kabobs over high heat until evenly charred and chicken is firm and cooked through, about 10 minutes (2 mins each on four sides). Serve immediately!!!!

| (Latham Green), Sunday, 6 November 2022 15:44 (one year ago) link

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