INGREDIENTS

         For the Kebobs

• 1½ pounds boneless, skinless chicken breasts, cut into 1½-inch cubes
• 1 red bell pepper
• 1 green bell pepper
  
• 1 yellow bell pepper
  
• 1 medium zucchini
  
• 8 ounces button mushrooms
  
• 1 cup cherry tomatoes 

  For the marinade

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Colorful Chicken Shish Kebobs

Yield: 4 Servings, approximately 8 skewers

DIRECTIONS

1. Make the Marinade
Whisk together olive oil, lemon juice, garlic, oregano, paprika, pepper, and salt.

2. Marinate the Chicken
Toss chicken with the marinade, cover, and refrigerate for 30 minutes.

3. Prepare the vegetables
Cut peppers and zucchini into generous chunks. Leave small mushrooms and cherry tomatoes whole.

4. Assemble
Thread chicken and vegetables onto skewers, preferably keeping chicken on separate skewers for even cooking. If using wooden skewers, soak them in water for at least 30 minutes before threading.

5. Bake
Preheat oven to 425°F (220°C). Arrange skewers on a lightly oiled, rimmed baking sheet.

Bake chicken for approximately 18–25 minutes, turning halfway through, until the internal temperature reaches 165°F (74°C). Bake vegetable skewers for approximately 15–20 minutes, until tender and lightly browned.

I LOVE ME CAFÉ TIP:
Serve with a refreshing cucumber-yogurt sauce or a small portion of brown rice. No sugary bottled marinade needed—fresh lemon, garlic, and herbs provide plenty of flavor!