Sunshine Skewers with Zesty Herb Drizzle
Juicy, char-grilled chicken and colorful veggies burst with bright Mediterranean flavors. Perfect for a vibrant, satisfying meal, ready in under 1.5 hours!
- Total Time40 minutes
- Yield6 servings 1x
Ingredients
Scale
Pantry & Marinade:
- ⅓ cup extra-virgin olive oil
- ½ cup apple cider vinegar
- 1 tbsp maple syrup
- 6 garlic cloves (finely minced)
- 1 tsp fine sea salt
- ¾ tsp freshly ground black pepper
- 1½ tbsp dried oregano
- 1 tsp smoked paprika
- Pinch cayenne pepper
- High-heat oil (for greasing grates)
Produce:
- 1 large red onion (1½-inch wedges)
- 1 medium zucchini (¾-inch rounds)
- 1 medium yellow squash (¾-inch rounds)
- 1 large red bell pepper (1½-inch pieces)
- 1 large orange bell pepper (1½-inch pieces)
To serve:
- 2 medium lemons (cut into wedges)
- ½ cup crumbled goat cheese
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh cilantro
- ¼ cup marinade reserved clean for the final Zesty Herb Drizzle
Instructions
- Make the marinade: Whisk oil, vinegar, maple syrup, garlic, oregano, paprika, salt, pepper, and cayenne. Immediately reserve ¼ cup in a clean bowl (for the drizzle) and refrigerate.
- Marinate: Toss chicken and vegetables with the remaining marinade. Cover and chill 45–120 minutes (do not exceed 2 hours).
- Skewer: Thread chicken and vegetables alternately. Discard any marinade that touched raw chicken.
- Preheat: Heat grill or cast-iron grill pan to 400–450°F (205–230°C); oil grates lightly.
- Grill: Cook 15–20 minutes, turning every 3–5 minutes, until chicken is opaque and an instant-read thermometer reads 165°F (74°C); vegetables tender-crisp with grill marks.
- Finish & serve: Transfer to a platter, squeeze lemon over, drizzle with the reserved clean ¼ cup marinade, then top with goat cheese, mint, and cilantro. Serve warm.
Notes
Storage: Leftover kabobs can be stored in an airtight container in the refrigerator for up to 2–3 days. Enjoy them cold atop salads or gently reheated in a microwave or oven until warmed through.
Ingredient Swaps:
- Chicken Breast: Boneless, skinless chicken breast can be used instead of thighs. Monitor closely during grilling to prevent drying out, possibly reducing cook time slightly.
- Vegetables: Feel free to incorporate grill-friendly options like cherry tomatoes, whole mushrooms, or different colored bell peppers.
- Lime Juice: For a different citrusy note, fresh lime juice can be a delicious substitute for lemon juice in the final garnish.
- Halloumi Cheese: Cubes of halloumi cheese can be marinated and skewered alongside the chicken and vegetables for an added savory element—or used as a vegetarian alternative to the goat cheese garnish.
Troubleshooting:
- Sticking Issues: Ensure your grill is adequately preheated and the grates are clean and well-oiled before placing the skewers. If using a grill pan, avoid overcrowding; cook in batches to maintain heat.
- Uneven Cooking: Cut chicken and vegetable pieces into uniform sizes for even cooking. Rotate skewers regularly.
- Maximize Flavor: For deeper flavor, marinate the chicken and vegetables for the full recommended 2 hours.
Nutrition Facts (per serving): Calories: 404 kcal | Total Fat: 27 g (Saturated Fat: 6.5 g) | Total Carbs: 14 g (Fiber: 3 g, Sugars: 7 g) | Protein: 28 g | Sodium: 530 mg | Cholesterol: 115 mg | Potassium: 585 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 404