Category: Main Dishes

Yield: 4-6 servings

Ingredients

For marinade:

3 lemons, juiced

3 tablespoons olive oil

3 cloves garlic, minced

¼ cup dried dill

½ teaspoon Freshly ground black pepper

For kebabs:

2 pounds boneless, skinless chicken thighs, chunked

2 pounds assorted vegetables, cut into 1 ½ inch pieces (zucchini, yellow summer squash, red and green bell peppers, red onions, cherry tomatoes, button or cremini mushrooms)

Instructions

  1. Prepare marinade in large bag or bowl by combining lemon juice, olive oil, garlic, herbs, and pepper. Set aside.
  2. Put vegetables in 1 or 2 large resealable plastic bags. Put chicken in another large resealable plastic bag. Divide marinade equally among the bags, seal and refrigerate, turning the bags occasionally, for at least 30 minutes or up to overnight.
  3. If using wooden skewers, soak in water for 30 minutes before assembling. Prepare kabobs by skewering alternating pieces of chicken and various veggies. Be sure to leave enough room on ends of skewers to flip them while cooking.
  4. When ready to cook, heat grill to high. Place skewers on grill. Cook, using tongs to turn skewers occasionally, until chicken is cooked through, about 15 to 20 minutes.
  5. Alternatively, preheat the oven to 425°F. Arrange skewers in a single layer on a large rimmed baking sheet. Roast until chicken is just cooked through, about 10 minutes, and vegetables are tender. Transfer skewers to a platter and serve.