Ingredients
- 3 tablespoons olive oil plus more for drizzling
- 3/4 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1 1/4 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 medium zucchini sliced into thick rounds
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 medium red onion cut into chunks
- Freshly chopped parsley for garnish
- Preferred sauce for serving
Instructions
- In a large mixing bowl, combine olive oil, lemon juice, Dijon mustard, red wine vinegar, honey, minced garlic, Italian seasoning, salt, and black pepper.
- Add chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes.
- In a separate bowl, combine zucchini, bell peppers, and red onion with a drizzle of olive oil and a pinch of salt and pepper to taste. Toss to coat.
- Thread marinated chicken and vegetables alternately onto skewers.
- Preheat grill to medium-high heat. Grill kabobs, turning occasionally, until chicken is thoroughly cooked to 165°F and vegetables are tender, about 12-15 minutes.
- Sprinkle fresh parsley on kabobs and serve with preferred sauce.
