Greek Style Chicken Kebabs

Ingredients

• 2 lbs boneless & skinless chicken breasts, cut into 1″ pieces
• 20 olives, cut in halves
• 1 large red onion, cut & separated into 1″ pieces
• 2 large garlic cloves, grated & divided
• 1 lemon, juice and zest of
• 2 tbsp basil or oregano, dried
• 1 + 1/2 tsp salt, divided
• 1 + 1/2 tsp ground black pepper, divided
• 2 tbsp olive oil, extra virgin
• 1 large zucchini, cut into 1/2″ thick rounds
• 3 large bell peppers, cut into 1″ pieces
• Cooking spray

Directions

• If using wooden skewers, soak in water for at least 30 minutes.
• In a large bowl add chicken, olives, onion, 1 garlic clove, lemon juice + zest, basil or oregano, 1 tsp salt and 1 tsp black pepper. Toss to combine and coat the chicken evenly. Let marinate at least 30 minutes. The longer meat marinates, the more flavourful it is and less cooking time is required. I left the meat to marinate as little as 30 minutes and as long as overnight.
• Toss zucchini and bell peppers with remaining 1/2 tsp salt and 1/2 tsp black pepper. If marinating meat overnight, you can do this step right before grilling.
• To make garlic oil, combine olive oil and 1 garlic clove in a small bowl and set aside.
• Skewer the meat alternating with olives, red onion and vegetables onto each skewer. I ended up using 5 – 6 pieces of chicken, 2 zucchini slices, 3 – 4 bell pepper slices on each out of 10 long metal skewers. Discard remaining marinade.
• Preheat the grill on low – medium heat, around 500 degrees F, and spray with cooking spray. Grill skewers with lid closed turning every 2 – 3 minutes for even grilling. Kebabs are ready when chicken is cooked through, about 8 minutes.* Remove from the grill and brush each skewer with garlic oil. Serve hot with your favourite whole grain and/or salad.
• Storage Instructions: Refrigerate covered (remove from skewer and transfer to a container) for up to 2 days.