Rainbow Veggie & Chicken Skewers
| Prep Time: 20 min | Cook Time: 30 min |
| Servings: 4 | Skill Level: easy |
These colorful skewers are loaded with Mediterranean flavors. Olive brine flavors the chicken marinade as well as the parsley lemon sauce. So tasty!
Ingredients
Skewers
- 1½ pounds boneless skinless chicken breast, cut into 1½-inch cubes
- Brine from a jar of Pearls Kalamata Olives
- 1 clove garlic, minced or pressed
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 small red bell pepper, cut into 1-inch pieces
- 1 small yellow bell pepper, cut into 1-inch pieces
- 2 small zucchini, shaved into ribbons
- 1 small red onion, cut into 1-inch pieces
- ½ cup Pearls Kalamata Olives
- ¼ cup feta, crumbled
- Wooden skewers, soaked in water for at least 15 minutes
Lemon Parsley Sauce
- 1 cup parsley, finely chopped
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- 3 tablespoons lemon juice
- Zest of 1 lemon
- ¼ cup brine from Pearls Garlic Stuffed Olives
- ¼ cup extra virgin olive oil
- ½ cup chopped Pearls Garlic Stuffed Olives
Cooking Instructions
- Cut the chicken breast into 1.5-inch chunks and place in a bowl. Add the Kalamata olive brine, garlic, lemon juice, and oregano. Toss to combine then cover and chill for 1-8 hours.
- Make the sauce by combining the parsley, garlic, red pepper flakes, salt, lemon juice, lemon zest, and garlic stuffed olive brine in a medium bowl. Stir in the garlic stuffed olives. Refrigerate until needed.
- To make the skewers, thread the ingredients onto the skewers in the following order:
– Chicken
– Kalamata olive
– Red pepper
– Onion
– Zucchini ribbon
– Kalamata olive
– Chicken
– Yellow pepper
– Kalamata olive
– Red onion
– Zucchini ribbon
– Chicken - Preheat a grill, brush it lightly with oil, and grill the skewers until the chicken is cooked through, about 6-8 minutes per side.
- Arrange the skewers on a platter, drizzle with the parsley lemon sauce, and sprinkle with the feta. Serve warm.
