Greek Chicken and Zucchini Skewers
We found these skewers to be even more just as good and perhaps even more flavorful the following day cold from the fridge. Serve with California Greek Quinoa Salad.
1/4 cup
fresh lemon juice
2 tablespoons
fresh chopped or 2 teaspoons dried oregano
2 tablespoons
olive oil (we used lemon infused olive oil)
2 cloves garlic, minced
4 -5 chicken breasts cut into cubes
2 zucchini cut into 1/2 inch rounds
1/2 sweet onion cut into wedges
20 garlic cloves, peeled
salt and pepper to taste
In a small bowl squeeze about 1/4 cup lemon juice (about 1 1/2 lemons). Add the oregano, olive oil and minced garlic and set aside.
Place wooden skewers into water for at least 1/2 hours or set out metal skewers.
Bring
2 inches of water to a boil in a small saucepan and add the whole
garlic cloves all at once. Reduce heat and simmer for about 3 minutes,
then drain and cool.
In a medium mixing bowl (or a zip lock bag)
add the cubed chicken, sliced zucchini, wedged onion and whole garlic
cloves. Pour lemon marinade over the top and stir to coat. Allow to
marinate about 20 minutes while grill is preheating, stirring on
occasion to continue to coat. Skewer chicken and vegetables and garlic
onto skewers and discard marinade.
Preheat
grill to medium high heat. When hot, reduce heat to medium low and
place skewers onto grill. Grill just a few minutes on first side, then
flip or rotate each skewer cooking just until done. (Note cooking times will vary depending on the temp of your grill and the size of your chicken).
