4 servings • 30 minutes

Ingredients

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• 1 Lemon (juiced)
• 1 tbsp Red Wine Vinegar
• 1 tbsp Oregano (dried)
• 2 tbsp Extra Virgin Olive Oil
• 450 grams Chicken Breast (diced into cubes)
• 1 Zucchini (large)
• 1 Yellow Capsicum
• 1/2 cup Red Onion
• 2 cups Cherry Tomatoes
• 8 Barbecue Skewers

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Directions

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1. Combine the lemon juice, red wine vinegar, oregano and 1/2 of the olive oil in a mixing bowl. Add in the cubed chicken breast and mix well. Place in the fridge and let marinate while you prep the vegetables.
2. Dice the zucchini, capsicum, and red onion into large chunks. Toss in a mixing bowl with the remaining olive oil.
3. Slide the marinated cubed chicken, zucchini, yellow capsicum, red onion and cherry tomatoes onto the skewers.
4. Preheat the grill to medium heat. Grill the kebabs for 8 to 10 minutes per side or until chicken is cooked through.
5. Remove the kebabs from the grill and divide onto plates. Enjoy!

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Notes

Leftovers: Store covered in an airtight container in the fridge up to three days.

Serving Size: One serving is equal to approximately two kebabs.

Serve With: Salad, roasted vegetables, rice, quinoa, grilled potatoes and/or tzatziki sauce.

Meat-free: Omit the chicken and use marinated tofu or haloumi cubes instead.

Wooden skewers: If grilling with wooden skewers, be sure to soak them in water before using to avoid them catching fire on the grill.

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