Chicken Kebabs with Garlic & Herb Marinade

Garlic and Herb Marinade

(Make and marinate chicken at least 3 hours)

½ cup extra virgin olive oil

¼ cup minced fresh basil, parsley, or snipped chives

2 medium garlic cloves, minced (about 2 teaspoons)

1 teaspoon salt and pepper to taste

 

Grilled Chicken Kebabs

1½ pounds boneless, skinless chicken thighs cut into 1½ -inch chunks

1½ cups bell peppers, stemmed, seeded, and cut into 1-inch wide wedges

1½ cups onions, peeled and cut into ½-inch thick wedges

2 tablespoons extra virgin olive oil

Salt and pepper

 

Lemon wedges for serving (optional)

 

1.    Whisk together marinade ingredients

2.    Mix the marinade and the chicken in a gallon-size zipper-lock plastic bag; refrigerate, turning once or twice, until the chicken has marinated fully, at least 3 and up to 24 hours.

3.    Turn on all the burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the cooking grate clean. Turn the burners down to medium-high.

4.    Meanwhile, lightly coat the peppers and onions by tossing them in a medium bowl with the oil and salt and pepper to taste.

5.    Remove the chicken chunks from the bag; discard the marinade. Use one hand to hold two skewers about ½-inch apart, then thread a portion of the chicken, peppers and onions on both skewers at once for easy turning on the grill. Repeat with the remaining chicken, peppers and onions to make eight sets of double skewers.

6.    Grill the kebabs, uncovered; turning each kebab one-quarter turn every 2-minutes, until the chicken, peppers and onions are lightly browned and the meat is fully cooked, about 9 minutes.  Check for if done by cutting into one piece when it looks opaque on all sides. Remove the kebabs from the grill when there is no pink at the center. Serve immediately.