August Recipe of the Month

These grilled chicken kabobs are made with marinated chicken and colorful vegetables, all threaded onto skewers and cooked to perfection. An easy dinner that can also be baked in the oven!

Grilled Chicken Kebobs

1 lb. boneless skinless chicken breasts, cut into 1” pieces
¼ CUP THE OLIVE MILL GARDEN HERB OLIVE OIL
1/3 CUP THE OLIVE MILL HONEY BALSAMIC
1 t. minced garlic
Salt and pepper to taste
1 red bell pepper, cut into 1” pieces
1 yellow bell pepper, cut into 1” pieces
2 small zucchinis, cut into 1” slices
1 red onion, cut into 1” pieces
1 T. chopped parsley

Place the oil, balsamic, garlic, salt and pepper in a large bowl.  Whisk to combine. Add the chicken, peppers, zucchini and red onion to the bowl.  Toss to coat in the marinade. Cover and refrigerate for at least 1 hour, or up to 8 hours.  Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium high heat. Thread the chicken and vegetables onto the skewers. Cook for 5-7 minutes on each side or until chicken is cooked through.  Sprinkle with parsley and serve.

Broiler instructions: Preheat the broiler. Coat a sheet pan with oil. Place the skewers in a single layer on the baking sheet. Broil for 5 minutes, then flip the skewers and broil on the other side for 5 more minutes until cooked through.