Ingredients
6 servings
- •0.25 cup olive oil
- •0.25 cup lemon juice
- •0.25 cup white vinegar
- •2 cloves garlic, minced
- •1 teaspoon ground cumin
- •1 teaspoon dried oregano
- •0.5 teaspoon dried thyme
- •0.25 teaspoon salt
- •0.25 teaspoon ground black pepper
- •2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
- •6 wooden skewers
- •2 large green or red bell peppers, cut into 1-inch pieces
- •1 large onion, quartered and separated into pieces
- •12 cherry tomatoes
- •12 fresh mushrooms
Instructions
- Whisk together olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Meanwhile, soak wooden skewers in water for at least 30 minutes before use.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade and shake off excess liquid; discard remaining marinade. Alternately thread chicken with bell peppers, onion, tomatoes, and mushrooms onto the skewers.
- Cook skewers on the preheated grill, turning frequently, until nicely browned on all sides and chicken is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 6 servings
- Calories: 290
- Carbohydrate: 9g
- Fat: 13g
- Fiber: 2g
- Protein: 34g
- Sugar: 3g