Oven-Baked Lemon Chicken Skewers
This recipe for Lemon Herb Chicken Skewers is farmer's market fresh with a snappy flavor. They're healthy, gluten free, and sugar free too.
Ingredients
For the marinade:
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice about 2 lemons
- 3 garlic cloves minced
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Pinch of cayenne
For the skewers:
- 1 pound boneless skinless chicken breast cut into bite-size pieces
- 2 bell peppers cut into bite-size pieces
- 1 large zucchini sliced into 1/4-inch thick rounds
- 1 large red onion cut into bite-size pieces
- 1 pint cherry tomatoes
Instructions
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If using wooden sewers, soak them in water for one hour to prevent burning.
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In a small bowl, whisk together all the ingredients for the marinade. Add the chicken, cover, and marinate at least 1 hour. Overnight, if desired.
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Thread the skewers, alternating chicken pieces and each of the vegetables. Baste each skewer with the remaining marinade.
In the oven:
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Preheat your oven to 450 degrees. Line two lipped baking sheets with aluminum foil.
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Place skewers on prepared baking sheets and cook 10 minutes. Rotate each skewer and cook another 5 minutes or until chicken is cooked through and veggies are tender.
On the grill:
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Preheat your grill to medium. Brush olive oil onto grill surface to prevent sticking. Once the grill is hot, place kabobs on the grill about 1/2 inch apart. They should begin to sizzle. Cook 5 minutes. Rotate and cook another 5 minutes or until chicken is cooked through and vegetables are crisp.