Chicken Kabobs

Meat and Veggies

1 ½ lb chicken breasts

3 orange and / or red bell peppers

2 zucchini

1 large red onion

Marinade

1/3 c. olive oil

3 T. lemon juice

2 T. reduced sodium soy sauce

2 T. balsamic vinegar

2 T. brown sugar

1 T. Dijon mustard

1 ½ tsp. onion power

1 ½ tsp. garlic powder

1 ½ tsp. salt

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. paprika

½ tsp. pepper

½ tsp. red pepper flakes (optional)

Instructions:

1. Whisk all the marinade ingredients in a medium bowl, large enough to hold all the veggies.  Pour a third of the sauce into smaller bowl large enough to hold the chicken.
2. Cut the chicken into 2” cubes.  Slice the zucchini into 1” thick slices.  Cut the bell peppers into 2” squares.  Cut the ends off the onion, and cut the onion in half between the ends.  Cut each half into quarters.
3. Put the chicken in the smaller bowl, toss to coat, cover and refrigerate for 4-8 hours.
4. Put the zucchini and bell peppers in the larger bowl, toss to coat, cover and refrigerate for 4-8 hours.
5. Set aside the onion, without separating the layers.
6. Alternate veggies and chicken on skewers for grilling or baking.  Use 2-3 layers of onion together to prevent the onion from burning.  Throw away the chicken marinade and use the veggie marinade for basting.
7. Cook according to weather and preference:

Oven:  Put skewers in a 9×13 pan so they hang over the edge and the food doesn’t touch the bottom.  Bake at 400°F for 16-20 minutes.  Turn and baste halfway through cooking.

Grill:  Preheat barbecue to 425°F.  Grill for 8-12 minutes. Turn and baste halfway through cooking.

Air fryer:  Do not use skewers.  Preheat to 400°F.  Cook for 10-12 minutes.  Turn and baste halfway through cooking.

• When chicken is done, baste and let sit for 5 minutes.