Chicken and Vegetable Skewers with Basil and Lemon Marinade

Ingredients

Wooden or metal skewers

8-10, soaked in water if wooden

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Olive oil

1/4 cup

Garlic

3 cloves, minced

Lemon

1, juiced and zested

Fresh basil leaves

1/2 cup, chopped

Cherry tomatoes

2 cups

Red onion

1 medium, cut into wedges

Bell peppers

2 medium (any color), cut into bite-sized pieces

Chicken breast

1.5 pounds, cut into 1-inch cubes

Instructions

1. In a large mixing bowl, combine the chopped basil, lemon juice, lemon zest, minced garlic, olive oil, salt, and pepper. Whisk until well blended to create a fragrant marinade.
2. Add the chicken cubes to the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill or oven to medium-high heat (about 400°F or 200°C). If using an oven, line a baking sheet with parchment paper.
4. While the grill is heating, prepare the skewers. Thread the marinated chicken, bell peppers, red onion, and cherry tomatoes onto the soaked skewers, alternating between ingredients for a colorful presentation.
5. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked (internal temperature of 165°F or 75°C) and the vegetables are tender.
6. If baking, place the skewers on the prepared baking sheet and bake for 15-20 minutes, flipping halfway through the cooking time.
7. Serve the skewers hot, garnished with extra fresh basil leaves. Pair with a light salad or couscous for a complete meal.