Chicken Kabobs

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Red Wine(45g)
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  Honey(10g)
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  Garlic(240g)
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  Oregano, Dried(15g)
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  Thyme, Dried(10g)
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  1 teaspoon kosher salt
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  ½ teaspoon freshly ground black pepper
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  Yellow Onion
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  Zucchini
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  Squash, Yellow Summer
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  Bell Pepper
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  Canola oil
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  Lemon
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  Chopped fresh herbs of choice (parsley and dill are two of our favorites)
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  Cheese, Feta, Crumbled

Instructions

1. 1Cut the chicken breast into 1-inch pieces and place in a large bowl or zip-top bag.
2. 2In a separate bowl, whisk together the olive oil, red wine vinegar, honey, fresh garlic (minced), dried oregano, dried thyme, salt, and pepper until combined.
3. 3Pour the marinade over the chicken and stir to coat thoroughly (or seal the bag and shake to coat). Refrigerate for 30 minutes to 3 hours. If using wooden skewers, soak them in water for at least 20 minutes.
4. 4Cut the onion, zucchini, yellow summer squash, and bell pepper into 1-inch pieces while the chicken marinates.
5. 5Heat a large cast-iron skillet or grill pan over medium-high heat (about 375°F) for 3–5 minutes until very hot. Brush the surface lightly with canola oil.
6. 6Thread the chicken and vegetables onto skewers, alternating chicken, onion, zucchini, squash, and bell pepper, starting and ending with chicken. Shake off excess marinade before threading. Discard remaining marinade.
7. 7Place the kabobs in the hot skillet and cook 10–15 minutes, turning every 2–3 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with light char marks on all sides.
8. 8Divide the kabobs evenly into 4 serving portions while hot. Squeeze fresh lemon over each, sprinkle with crumbled feta cheese, and serve immediately.