Ingredients
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1/4 cup olive oil
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3 tablespoons lemon juice
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1 tablespoon white wine vinegar
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2 garlic cloves, minced
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2 teaspoons lemon peel, grated
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1 teaspoon salt
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1/2 teaspoon sugar
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1/4 teaspoon dried oregano
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1/4 teaspoon pepper
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1 1/2 lbs boneless skinless chicken breasts, cut into 1-1/2-in . pieces
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3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
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12 cherry tomatoes
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3 medium onions, cut into wedges
Instructions
- In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting.
- Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat.
- Pour the remaining marinade into another large resealable plastic bag; add the zucchini, onions and tomatoes. Seal bag and turn to coat.
- Refrigerate chicken and vegetables for up to 4 hours or overnight.
- Drain and discard marinade.
- Alternately thread chicken and vegetables onto metal or soaked wooden skewers.
- Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.