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Chicken and Vegetable Skewers

Time30 minutes
YieldsServes 4
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What could be easier than a brochette dinner?

With so much produce at its peak, finding vegetables that will grill quickly with chicken is a breeze. These skewers are very forgiving; if the zucchini doesn’t look good when you’re shopping, use any summer squash that does. The same applies to the onions and mushrooms.

Serve the brochettes with steamed basmati rice. And if you want to keep the skewer theme going for dessert, spear a few strawberries and serve over a scoop of vanilla ice cream.

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1

Whisk together lemon juice, oil, mustard, herbs de Provence and salt and pepper to taste in small bowl. Slice each chicken breast into 1-inch cubes. Toss chicken in marinade.

2

Cut zucchini into 1-inch-thick rounds. Quarter onion and separate pieces.

3

Divide chicken and vegetables among 8 skewers, alternating chicken, zucchini and mushrooms. Use 2 mushrooms per skewer, threading from stem through to top to prevent mushroom from breaking in half.

4

Grill chicken-vegetable skewers over medium-high heat, basting with remaining marinade, turning often until chicken is cooked and vegetables are tender and beginning to char, about 10 minutes.