Father’s Day Mediterranean Chicken Kabobs

When my husband asked me my thoughts about grilling kabobs on Sunday for Father’s Day I said “of course…that sounds great!” It was a perfect day for grilling since it was way to hot and steamy to use the oven!

And I mean HOT! I think our heat index on Sunday was 104 degrees Fahrenheit. Thankfully our grill is a bit protected and out of the sun!

Rob took over in the kitchen and got to work. He prepped the marinade, chopped all the veggies, cubed the chicken breasts, and skewered the kabobs all the while I did my own thing in my office. It was a real treat!

I have a feeling this dish will become a family fave and a new Father’s Day Tradition.

Fresh herbs, bold garlic, and zingy lemon make for a marinade that lasts, so you end up with a flavorful chicken kabob that satisfies without weighing you down. There you go my friends….I told you I am not totally plant based. Just be sure to purchase organic farm raised meat please.

We used all fresh herbs from my patio garden, organic veggies, and of course non GMO organic chicken breasts. The only change I would make next time is doubling up on the sauce! Reserve half the marinade and either pour over your kabobs when done or serve extra sauce table side and let your guests help themselves. YUM!

If you do decide to keep this plant based, you could serve all the veggies over quinoa with extra sauce of course. ENJOY!

FATHER’S DAY MEDITERRANEAN CHICKEN KABOBS

INGREDIENTS:

3large cloves garlic, crushed
2 tablespoons finely chopped fresh or 2 teaspoons dried rosemary leaves
1 tablespoon finely chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh lemon juice
6 tablespoons olive oil
1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
large red bell pepper, cut into 1-inch pieces
1 large red onion, cut into 1-inch wedges

DIRECTIONS:

In large shallow glass or plastic dish or resealable food-storage plastic bag, mix garlic, rosemary, oregano, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 3 tablespoons of the lemon juice and 5 tablespoons of the oil. Add chicken; turn to coat. Cover or seal; refrigerate 30 minutes to marinate.
Heat gas or charcoal grill. In small bowl, mix remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon lemon juice and 1 tablespoon oil; set aside.
Remove chicken from marinade; discard marinade. On 6 (10- to 12-inch) metal skewers, alternately thread chicken, bell pepper and onion, leaving space between pieces.
Place skewers on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally and basting with lemon juice mixture, until chicken is no longer pink in center and vegetables are tender. Discard any remaining lemon juice mixture.