Mediterranean Chicken Kebabs with Salsa Verde
Author: 
Recipe type: Direct heat
Serves: 6 to 8
 
Ingredients
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon finely chopped fresh rosemary
  • 2 cloves garlic, minced
  • 1½ teaspoon kosher salt
  • 1 teaspoon ground black pepper
  •  -
  • 24 cherry tomatoes
  • 2 to 3 small to medium zucchini (same diameter as the tomatoes)
  • 1 to 2 red bell peppers
  • 1 to 2 green bell peppers
  • 3 tablespoons olive oil
  • Salsa Verde, for serving (recipe follows)
  •  -
  • Extras: six to eight 10- to 12-inch skewers
Instructions
  1. Cut the chicken into pieces roughly the same size as the cherry tomatoes. Place in a medium bowl and Make the marinade by whisk together all of the ingredients in a medium bowl. Add the rosemary, garlic, salt, and pepper; toss until well coated. Set aside in the refrigerator for at least an hour and for as long as a couple days. Remove chicken from the refrigerator 30 to 40 minutes before grilling.
  2. Prepare the vegetables: The zucchini should be roughly the same size in diameter as the tomatoes; cut them into 1-inch pieces. Cut down the sides of the bell peppers and trim away any remaining pith; cut into 1-1/2- x 1-1/2-inch pieces (about the same width as the tomatoes) of each color pepper.
  3. Set up your grill for direct medium-high heat grilling. Brush and oil the grate before cooking.
  4. Thread the skewers alternately with cubes of chicken and vegetables; starting and ending with the tomatoes. Brush kebabs with olive oil and season to taste with salt and pepper. Place kebabs on hot grill and cook for 8 to 12 minutes total flipping every few minutes or until chicken is cooked through.
  5. Serve hot or at room temperature whither generous spoonfuls of salsa verde.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/mediterranean-chicken-kebabs-with-salsa-verde/