Greek Chicken and Veggie Kebobs

Ingredients

• 1 kg boneless, skinless chicken thighs
• ⅓ c. extra virgin olive oil
• 1 lemon, juiced
• 1-2 cloves garlic, crushed
• 1 Tbsp Dijon mustard 
• 2 Tbsp dried oregano
• 1 Tbsp dried parsley
• Salt and pepper to taste
• 2 bell peppers
• 1 zucchini 
• 1 onion
• 1 eggplant 
• wooden skewers

Preparation

1. Soak skewers in water.
2. Whisk together oil, mustard, lemon juice, garlic, oregano, parsley, salt and pepper.
3. Dice chicken thighs into bite sized pieces. 
4. Pour ⅔ of marinade over the chicken, and coat fully.  
5. Cover and refrigerate; minimum 1 hour.  
6. While the chicken marinates, dice veggies into large chunks, quarters to eighths.
7. Toss veggies in remaining marinade.
8. Place onion and green pepper on one set of skewers, zucchini and eggplants on another.
9. Remove chicken from fridge, and allow to come to room temperature while grill heats up.  
10. Preheat the grill to 400F.
11. Place skewers on the grill, spaced about 1 inch apart.
12. Grill on all sides, about 1 min per side for onion and pepper, 3 min per side for chicken, zucchini and eggplant.  
13.  Remove from the grill and allow the meat to rest.  Great served over orzo or straight from the stick!