Ingredients:

  • 4 medium chicken breasts, trimmed and cut into 1.5-inch cubes
  • 6 cloves garlic, finely minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 cup (120ml) good quality Extra Virgin Olive Oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Kosher or Sea Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • 2 medium zucchini (courgette), chopped into 1-inch pieces
  • 2 large bell peppers (mixed colours), deseeded and chopped into 1-inch squares
  • 1 medium red onion, cut into 1-inch wedges
  • 1 pint cherry or grape tomatoes
  • 2 tablespoons olive oil (for vegetables)
  • Salt & Pepper to taste
  • 8 wooden or metal skewers

Instructions:

  1. Prepare the Chicken: Cut chicken breasts into uniform 1.5-inch cubes. Place in a large bowl.
  2. Make the Marinade: In a separate small bowl, whisk together the minced garlic, rosemary, thyme, parsley, olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
  3. Marinate: Pour the marinade over the chicken, ensuring every piece is coated. Cover the bowl and refrigerate for at least 1 hour (or up to 4 hours for maximum flavour penetration).
  4. Prep the Veggies & Skewers: While the chicken marinates, toss the zucchini, peppers, and onion in a separate bowl with 2 tablespoons of olive oil, salt, and pepper. If using wooden skewers, ensure they have been soaking for at least 30 minutes.
  5. Assemble Skewers: Thread the marinated chicken, onion wedges, zucchini, and peppers onto the skewers, alternating ingredients for even cooking. Add a few cherry tomatoes to each skewer if desired.
  6. Preheat the Grill: Heat your grill (or grill pan) to a medium-high heat (about 400–425°F / 200–220°C). Lightly oil the grates to prevent sticking.
  7. Grill the Skewers: Place the skewers on the hot grill. Cook for 12–15 minutes total, turning every 3–4 minutes to ensure even charring on all sides.
  8. Check for Doneness: The chicken is done when the juices run clear and the internal temperature reaches 165°F (74°C). The vegetables should be tender-crisp with lovely grill marks.
  9. Rest and Serve: Remove skewers from the heat, let them rest for 5 minutes before serving.