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Ingredients
wooden skewers, soaked in water
1 pound (455g) boneless skinless chicken thigh meat
2 bell peppers
2 zucchini
1 red onion
The Marinade:

1/3 cup olive oil
1/2 cup fresh lemon juice or vinegar
4 garlic cloves, grated
1-2 teaspoons dried oregano or thyme
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons finely chopped fresh parsley
1 teaspoon dried coriander powder
Instructions
Soak the wooden skewers in water for at least an hour.

Cut the chicken thigh meat into about 1 and 1/2 inch (4cm) pieces.

Cut the vegetables into 1 and 1/2 inch pieces. The zucchini can be sliced about 1/2 inch (1.25cm) thick.

Make the marinade: combine all of the marinade ingredients together in a large bowl. whisk together and then add the chicken pieces to the bowl. Toss to coat and set aside for an hour at room temperature or refrigerate overnight. Bring the meat to room temperature before grilling.

Add the veggies to a large bowl. Drizzle with 2-3 tablespoons of olive oil and season with salt and pepper, to taste. Add a teaspoon of oregano and toss together.

Thread the chicken and veggies onto the skewers. About 4-5 pieces of chicken per skwer and the rest veggies.

Preheat a grill, grill pan, or electric griddle to high heat. Grill the skewers about 4-5 minutes per side.

When the internal temperature of the chicken reaches 165 °F (74 °C) it is ready.

Serve with tzatziki, whipped feta, salad, and rice pilaf. Roasted green beans pair well with this recipe.

For the Roasted Green Beans:

Place the washed, dried, and trimmed green beans onto a baking tray in an even layer. Drizzle with 3-4 tablespoons of olive oil and season with salt and pepper to taste. Roast at 425 °F until tender. About 30 minutes.


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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