Grilled Chicken & Veggie Kebabs
Ingredients
- 1/3 C. vegetable oil
- 1/4 C. fresh or bottled lemon juice
- 2 T. soy sauce
- 1 clove garlic finely minced
- 1/2 tsp. dried oregano
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2-4 chicken breasts cut in to large, bite-sized pieces
- 1 large red onion cut into large pieces
- 2 large green peppers cut into large pieces
- 1-2 pineapples cut into large pieces
- 1 pkg. baby bella mushrooms leave whole
Instructions
- Combine vegetable oil, lemon juice, soy sauce, garlic, oregano, salt and pepper in a resealable gallon-sized bag. Place chicken in bag and make sure all pieces are covered. Marinate chicken in the refrigerator for at least 3 hours, and up to 12 hours.
- If using wooden skewers, let your skewers soak in water for at least 30 minutes before grilling to prevent burning. While skewers are soaking, prepare vegetablest . Thread chicken and veggies on skewers. Be sure to portion out ingredients if you have a lot to make sure you don't cross contaminate, and you can eat left overs safely. Thread chicken, onion, pepper, pineapple, and mushrooms on your sticks until you run out of ingredients.
- Heat grill to medium heat. Place skewers on preheated grill and cook 7-8 minutes per side or until chicken is no longer pink in the middle and registers 160 degrees F. on a meat thermometer.
- Remove from grill and serve.
Notes
-I like to clean and cut the chicken the night before. Place in a gallon, resealable bag and store in the refrigerate then just add the marinade to that bag. So easy!