Chicken Kabobs with Zucchini and Cherry Tomatoes
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Fire up the grill and spend the day outside eating these chicken kabobs! Feel free so switch out the veggies with whatever you may have on hand, like mushrooms, bell peppers or red onions.
This recipe is featured in our free weekly meal plan. This edition is sponsored by our friends at Filippo Berio Olive Oil and features a wide range of recipes all made with heart-healthy and flavorful olive oil!
- Recipe Card
Recipe Card
ingredients
- 1/4 cup Filippo Berio Extra Virgin Olive Oil
- 2 tablespoons chopped parsley
- 2 tablespoons Filippo Berio Red Wine Vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- freshly ground black pepper, to taste
- 1 pound boneless skinless chicken breasts, trimmed, cut in 1-inch cubes
- 1 small zucchini, cut in 1/2-inch-thick slices
- 12 cherry tomatoes
- 6 metal skewers
Method
Step 1
In glass bowl, whisk together olive oil, parsley, vinegar, garlic, salt and pepper; reserve 1 tbsp marinade and set aside separately. Toss chicken, zucchini and tomatoes in remaining marinade until coated; cover and refrigerate for 2 hours or overnight.
Step 2
Drain chicken mixture, discarding marinade. Alternately thread chicken and vegetables onto skewers, ending with chicken.
Step 3
Preheat grill to medium-high heat; grease grate with olive oil. Close lid and grill, turning frequently and brushing with reserved marinade until chicken is cooked through. (Alternatively, chicken can be broiled.)