Grilled Chicken and Vegetable Skewers

Instructions

1. Step 1

   Cut the chicken into evenly sized 2.5 cm pieces.

   Ingredients used: 700.0 gr Chicken Breast

   Cookware: Chef Knife, cutting board

2. Step 2

   Combine 3 tbsp olive oil, the lemon juice, garlic, oregano, paprika, ⅝ tsp (4 gr) salt, and 1 gr black pepper in the mixing bowl. Add the chicken, coat well, cover, and refrigerate for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 12.0 gr Garlic, 1.0 gr Ground Black Pepper, 45.0 ml Lemon Juice, 45.0 ml Olive Oil, 3.0 gr Paprika, 4.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Prepare the bell peppers, zucchini, and red onion as directed, keeping the cherry tomatoes whole.

   Ingredients used: 300.0 gr Bell Pepper, 240.0 gr Cherry Tomato, 180.0 gr Red Onion, 250.0 gr Zucchini

   Cookware: Chef Knife, cutting board

4. Step 4

   Coat the prepared vegetables with the remaining 1 tbsp (15 ml) olive oil, ⅜ tsp (2 gr) salt, and 1 gr black pepper.

   Ingredients used: 1.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: mixing bowl

5. Step 5

   Preheat the grill to medium heat.

   Timer: 5 min (fixed)

   Cookware: grill

6. Step 6

   Thread the marinated chicken and prepared vegetables alternately onto the skewers, leaving a little space between the pieces.

   Cookware: skewers

7. Step 7

   Grill the skewers for 10–14 minutes, turning every 3–4 minutes, until the vegetables are lightly charred and the chicken reaches 74°C at its thickest point.

   Timer: 12 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

8. Step 8

   Transfer the skewers to a clean platter and rest for 3 minutes before serving.

   Timer: 3 min (fixed)

   Cookware: serving platter, tongs