These grilled lemon-cilantro chicken and veggie skewers are a fresh, light and flavorful meal to enjoy all summer long.
Course Main Course
Cuisine American
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Marinate Time 1 hourhr
Total Time 1 hourhr30 minutesmins
Servings 4servings
Calories 433
Author Annalise Sandberg
Ingredients
For the marinade:
Juice of 1 lemon
¼cupsoy sauce
¼cupolive oil
2tablespoonschopped fresh cilantro
2clovesgarlic, minced
½teaspooncoarse salt
¼teaspoonfreshly ground black pepper
For the skewers:
1lbboneless chicken thighs (recommended) or breasts, cut into 1-inch cubes
1small zucchini, sliced
1red/yellow/orange bell pepper, cut into cubes
1small red onion, cut into wedges
2cupscrimini, baby bella or button mushrooms, halved
2lemons, halved
Additional cilantro, for garnish
Instructions
In a large bowl, combine the lemon juice, soy sauce, olive oil, cilantro, minced garlic, salt, and pepper. Add the chicken and all vegetables and toss to coat. Cover and chill in the fridge for at least 1 hour and up to 24 hours.
Preheat grill to medium high heat. Place chicken and vegetables on metal or wood skewers. Brush lemon halves with marinade.
Cook skewers on grill until chicken is cooked through and vegetables are softened, about 4-5 minutes on each side. While the skewers are cooking, place the lemons cut side-down on the grill for a few minutes until charred.
Squeeze grilled lemons over skewers and serve as desired with a salad, rice, quinoa, etc. Garnish with additional cilantro.
Notes
Notes:
Chicken thighs have more flavor than chicken breast and are recommended for this recipe, but either can be used.
If using wooded skewers, soak in water for at least 30 minutes before assembling skewers to prevent them from burning on the grill.