1/2cupminced fresh herbsI used a mix of basil, rosemary and oregano
4tablespoonsextra virgin olive oil
2medium zucchinicut into 1/2 inch slices
1large red bell peppercut into 3/4 inch squares
1medium red onioncut into wedges and then 3/4 inch squares
1 1/4poundsboneless skinless chicken breastscut into 1 inch cubes
1lemon cut into wedges for serving
In a small bowl combine garlic, lemon zest, lemon juice, herbs, salt, pepper, and olive oil. Set aside.
Place cut vegetables in a zip lock bag and add 3 tablespoons of the herb marinade. Toss to coat. Place chicken in separate bag and add remaining marinade and toss to coat. Let sit in the fridge for at least 30 minutes and up to 4-6 hours.
Preheat the grill to medium heat. Thread the skewers alternating with meat and vegetables. Lightly sprinkle with salt and pepper. Grill for 3-4 minutes and then flip. Continue to cook and flip when necessary until the chicken is cooked through to 165 degrees.