Ingredients
- Olive oil (about 1 cup, can use half olive oil and vegetable or Canola oil)
- 1/4 cup fresh lemon juice (no bottled!, or red wine vinegar)
- 2 tablespoons water
- 1 teaspoon salt (I use seasoned salt)
- 6 large garlic cloves, chopped
- 1 tablespoon dried oregano (rubbed between fingers to release the flavor)
- 1 2 teaspoons Dijon mustard
- 1 teaspoon fresh ground black pepper (or lemon pepper)
- 1 tablespoon honey (do not substitute sugar for the honey)
- 1 to 1 1/2 pounds boneless skinless chicken breast (about 6 large breasts, cut into about 1 or 1 1/2-inch cubes)
- 3/4 to 1 pound zucchini (2 medium zucchini quartered lengthwise, then cut into 3/4 or 1-inch pieces)
- Fresh ground black pepper, to taste
How to Make
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Step 1: In a medium bowl combine the first 9 ingredients until well blended; transfer to a large heavy-duty ziploc plastic bag.
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Step 2: Add in the chicken and toss to coat with the marinade.
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Step 3: Seal bag and refrigerate for 3-6 hours turning the bag several times during refrigeration time to insure even marinating (do not marinade for more than 6 hours or the lemon juice or vinegar will start “cook” the chicken) .
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Step 4: Remove chicken from bag; discard marinade.
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Step 5: Thread the chicken and zucchini, alternately onto each of 5 or 6 skewers.
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Step 6: Sprinkle each skewer lightly with fresh ground black pepper and salt if desired.
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Step 7: Grill over medium-high heat turning skewers frequently until the chicken is cooked through (about 8-10 minutes).
We hope you enjoy this recipe!
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