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- 2 lbs chicken breasts boneless skinless cut into 1 inch pieces
- 20 kalamata olives pitted and halved
- 1 large red onion cut into 1 inch pieces
- 2 large garlic cloves grated and divided
- 1 lemon juice and zest
- 2 tblsp basil or oregano dried
- 1 1/2 tsp Himalayan sea salt divided
- 1 1/2 tsp ground black pepper divided
- 2 tsp grapeseed oil
- 1 large zucchini cut into 1/2 round pieces
- 3 large bell peppers cut into 1 inch pieces
Ingredients
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2. Toss to coat and marinate for 30 minutes - 24 hours. The longer meat marinates, more flavorful it is and the faster it cooks.
3. To make garlic oil, combine grape seed oil and 1 garlic clove in a small bowl and set aside. Toss zucchini and bell peppers with remaining 1/2 teaspoon Himalayan sea salt and 1/2 teaspoon black pepper. If marinating meat overnight, you can do this step right before grilling.
4. Skewer meat alternating with olives, red onion and vegetables onto each skewer. Discard remaining marinade.
5. Preheat grill on low - medium heat (around 500 degrees F). Grill skewers with lid closed turning every 2 - 3 minutes for even grilling. Kebabs are ready when chicken is cooked through (about 8 minutes). Remove from the grill and brush each skewer with garlic oil.