Description
This is a nice change from the ordinary grilled chicken. This is excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Lamb can be substituted for the chicken, and many variations on vegetables can be used.
Ingredients
- ¼ cup olive oil
- ¼ cup lemon juice
- ¼ cup white vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
- 6 wooden skewers
- 2 large green or red bell peppers, cut into 1-inch pieces
- 1 large onion, quartered and separated into pieces
- 12 cherry tomatoes
- 12 fresh mushrooms
Instructions
- Whisk together olive oil
- lemon juice
- vinegar
- garlic
- cumin
- oregano
- thyme
- salt
- and black pepper in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Meanwhile
- soak wooden skewers in water for at least 30 minutes before use.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade and shake off excess liquid; discard remaining marinade. Alternately thread chicken with bell peppers
- onion
- tomatoes
- and mushrooms onto the skewers.
- Cook skewers on the preheated grill
- turning frequently
- until nicely browned on all sides and chicken is no longer pink in the center
- about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 2 hrs 30 mins
Servings: 6