Garlic & Herb Chicken Skewers with Grilled Vegetables

1.In a large bowl, combine minced garlic, olive oil, chopped rosemary, thyme, parsley, dried oregano, lemon zest, lemon juice, salt, and freshly ground black pepper to create the marinade.

2.Add the bite-sized chicken pieces to the marinade, tossing well to coat all pieces evenly. Cover and refrigerate for at least 1 hour, preferably 2 hours, to allow flavors to infuse.

3.Preheat the grill to medium-high heat (around 200°C / 400°F).

4.Thread the marinated chicken pieces onto skewers, alternating with slices of zucchini, bell pepper pieces, and cherry tomatoes to create colorful and balanced skewers.

5.Lightly brush the vegetable pieces with a little olive oil and season with salt and pepper.

6.Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning every 3-4 minutes to ensure even cooking and a nice char on all sides. The chicken should reach an internal temperature of 75°C (165°F) and the vegetables should be tender with grill marks.

7.Once cooked, remove the skewers from the grill and let them rest for 3-5 minutes before serving.

8.Serve the garlic and herb chicken skewers hot, optionally garnished with additional fresh parsley and a wedge of lemon for squeezing.