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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!
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Prep Time 20 minutes
Cook Time 20 minutes
Marination 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 404
Ingredients Equipment Method Notes

Ingredients
  

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
Protein: ~1½ lb (680 g) boneless, skinless chicken thighs, 1½-inch cubes
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

Equipment

  • Large mixing bowl
  • Small bowl
  • Whisk
  • Metal skewers
  • Outdoor grill or a large cast-iron grill pan
  • Tongs
  • Cutting Board
  • Chef's Knife
  • Measuring Cups and Spoons
  • Serving platter

Method
 

  1. 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.
  2. Marinate: Toss chicken and vegetables with the remaining marinade. Cover and chill 45–120 minutes (do not exceed 2 hours).
  3. Skewer: Thread chicken and vegetables alternately. Discard any marinade that touched raw chicken.
  4. Preheat: Heat grill or cast-iron grill pan to 400–450°F (205–230°C); oil grates lightly.
  5. 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.
  6. 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 (per serving, approx.):

  • Calories: 404 kcal
  • Protein: 28 g
  • Carbs: 14 g
  • Fat: 27 g (Sat Fat 6.5 g)
  • Fiber: 3 g
  • Sugar: 7 g
  • Sodium: ~530 mg
  • Cholesterol: 115 mg
  • Potassium: 585 mg