Grilled Chicken Kabobs

SERVES 3-4

Ingredients  

Marinade

• 2 Tablespoons red wine vinegar

• juice of 1 lemon, 3 Tablespoons

• 2 small garlic cloves, minced

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 teaspoon dried oregano or italian seasoning

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ cup olive oil

Kababs

• 680g boneless, skinless chicken breast, chopped into 1-1 ½ inch chunks

• 1 medium squash, sliced into 1/2" rounds

• 1 medium zucchini, sliced into 1/2" rounds

• 1 red capsicum, chopped into 1" chunks

• ½ medium red onion, chopped into 1" chunks

• 1 tablespoon olive oil

• ½ teaspoon salt

Instructions 

• Whisk together marinade in a large bowl.

• Add chicken chunks and toss to combine. Let chicken marinate for at least 30 minutes, can go up to overnight.

• Add chopped veggies, olive oil and sea salt into a medium sized mixing bowl and toss.

• Thread chicken and veggies onto metal or soaked wooden skewers and discard marinade.

• Fire up your grill with heat set to medium-high. Place chicken skewers on grill and cook until chicken is cooked through and golden in colour with some grill marks, about 8 minutes on each side.

• Remove from grill and serve hot.