Ingredients
Scale
For the marinade:
- 3 T olive oil
- 1 lemon, zested and juiced (you’ll need about a quarter cup of juice)
- 1 T tamari or low sodium soy sauce
- 2 tsp Dijon mustard
- 4 garlic cloves, peeled and minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp Kosher salt
- ¼ tsp fresh ground pepper
- 2 tsp small capers with juice (optional)
For the skewers:
- 2 lbs boneless, skinless chicken breast (see instructions regarding preparation)
- 1–2 red onion, cut into chunks
- 2 small zucchini
Instructions
- Whisk all the ingredients for the marinade together in a bowl, then pour into a plastic zipper bag.
- Place the chicken the bag with the marinade, turning to coat the pieces. Push as much air out of the bag as possible, close the zipper, and place in refrigerator. If you cut the chicken into chunks (about 2 inches) beforehand, marinate for 2-4 hours. Whole breasts can be left in the marinade up to 12 hours, then cut into chunks before cooking.
- If cooking skewers in the oven, preheat the oven (low broil) and position oven rack about 5-6 inches under the broiler. Line a large rimmed baking sheet with foil. (Skewers can also be grilled.)
- Thread about 4 oz of marinated chicken onto bamboo or metal skewers with vegetables, alternating chicken chunks with the veggies.
- Place skewers onto prepared baking sheet, drizzle extra marinade over the skewers. Put the pan with the skewers in the oven and broil around about 8-10 minutes, turning halfway through, or until the chicken reaches 165 degrees interior temperature. Grilled skewers should cook about 4-5 minutes per side, until chicken reaches 165 interior temperature.
