A delightful and easy-to-make recipe featuring marinated chicken and fresh vegetables grilled to perfection.
Mix the olive oil, lemon juice, vinegar, garlic, lemon zest, salt, sugar, oregano, and pepper in a large bowl.
Ensure the marinade is well mixed to evenly coat the chicken and vegetables.
Pour half of the marinade into a resealable plastic bag and add the chicken. Seal and coat well.
Massage the bag gently to ensure the chicken is evenly coated.
Pour the remaining marinade into another resealable plastic bag and add the zucchini, onion, and tomatoes. Seal and coat well.
Cut the vegetables into similar sizes for even cooking.
Refrigerate the chicken and vegetables for at least 4 hours or overnight.
Longer marination enhances the flavor.
Thread the chicken and vegetables alternately onto skewers.
Leave a little space between pieces for even cooking.
Grill the skewers over medium heat for about 6 minutes on each side, basting occasionally with the reserved marinade.
Ensure the chicken is cooked through to an internal temperature of 165°F.
Serve the skewers hot, garnished with fresh herbs if desired.
Pair with a side of rice or salad for a complete meal.
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