By: completelydelicious.com
Total Time: 1 hour 15 minutes
Servings: 4
Ingredients:
- 1.5 lbs (ca. 700 g) boneless chicken thighs or breasts, cut into 1-inch pieces
- 1 zucchini, sliced into chunks
- 1 bell pepper, cut into 1-inch pieces
- 6–8 cremini, baby bella or button mushrooms, whole or halved
- Juice of 2 lemons
- ½ cup fresh cilantro, chopped
- ¼ cup soy sauce
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
- Metal or soaked wooden skewers
Instructions:
- Prep the Ingredients:
Trim any excess fat from the chicken and chop all veggies into uniform 1-inch pieces. - Make the Marinade:
In a large bowl, whisk together lemon juice, soy sauce, olive oil, cilantro, garlic, salt and pepper. - Marinate:
Add the chicken and veggies to the marinade and toss to coat well. Cover and refrigerate for at least 1 hour (or up to 24 hours). - Assemble Skewers:
Thread the marinated chicken and veggies onto skewers, alternating pieces for even cooking and a colorful look. - Grill:
Preheat grill to medium-high. Place skewers directly on the grill and cook for about 4–5 minutes per side, or until the chicken is cooked through and slightly charred. Adjust heat as needed. - Serve:
Serve hot with a side of steamed rice, quinoa, or a fresh summer salad.
Tip:
This recipe is easy to customise—swap the chicken for steak or shrimp, and use your favorite seasonal veggies!
Enjoy! 🍢
