Mediterranean chicken kebabs

It’s time to get outside to do some grilling! These juicy and flavorful Mediterranean chicken kebabs make for a light and delicious dinner. Pro tip: Mix any leftovers with salad greens for a protein-packed lunch the next day.

Marinade
2/3 cup extra virgin olive oil, plus more for the grill
Juice of 1 lemon
6 cloves of garlic, chopped
2 teaspoons paprika
2 teaspoons thyme
4 teaspoons oregano
4 teaspoons salt
2 teaspoons freshly ground black pepper

Chicken kebabs
3 chicken breast fillets, cut into 1-inch cubes
2 red bell peppers, cut into 1-inch pieces
2 green bell peppers, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces

Instructions
Combine the marinade ingredients in a large measuring cup.

Place the chicken in a sealable plastic bag and pour half of the marinade over it. Place the vegetables in a sealable plastic bag and pour the other half of the marinade over them. Refrigerate both overnight, or for at least 30 minutes.

To build the kebabs, thread 5-6 chicken pieces onto each skewer, alternating the peppers and onions between the chicken. Make sure you don’t pack them too tightly together or the the chicken won’t cook through.

Heat your outdoor grill to medium-high. Brush the grates lightly with oil and grill the kebabs for about 5 minutes on each side, or until the center of the chicken is no longer pink.

Pro tip: If you are using wood skewers, soak them in water for 20-30 minutes before you build your kebabs to keep them from igniting on the grill.

Makes 10 skewers
Nutritional information per skewer: 228 calories; 17.1g fat; 973mg sodium; 5.6g carbohydrates; 1.9g fiber; 2.6g sugar; 14g protein (Note: The nutritional information doesn’t account for the marinade being discarded.)

Adapted from Delicious Meets Healthy.