Ingredients:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup white vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon bio-salt (optional)
- 1/4 teaspoon ground black pepper
- 2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
- 6 wooden skewers
- 2 large green or green peppers, cut into 1-inch pieces
- 1 large zucchini cut into pieces
- 6 green onion cut into thirds
- 12 fresh mushrooms
Directions:
- Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl.
- Add the chicken and toss to evenly coat.
- Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Soak wooden skewers in water for about 30 minutes before use.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with vegetable pieces onto the skewers.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
- Serve with mixed green salad or over cauli rice.
Credit: Deb Spence