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Delicious Chicken and Veggie Skewers for Any Occasion

Chicken and Veggie Skewers made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 pound of chicken breast cubed
  • 1 red bell pepper cut into chunks
  • 1 zucchini sliced into thick rounds
  • 1 yellow squash sliced into thick rounds
  • 1 red onion cut into wedges
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

  1. Prepare the marinade by mixing olive oil, soy sauce, garlic powder, oregano, salt, and pepper in a bowl.
  2. Add the cubed chicken to the marinade, ensuring it’s evenly coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
  3. While the chicken marinates, prepare the vegetables by cutting them into appropriate sized pieces, about 1-inch cubes or rounds.
  4. Soak wooden skewers in water for 30 minutes (if using) to prevent them from burning on the grill.
  5. Preheat the grill to medium-high heat.
  6. Thread the marinated chicken and prepared vegetables alternately onto the skewers.
  7. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally until the chicken is fully cooked and vegetables are tender but still crisp.
  8. Remove the skewers from the grill and let them rest for a few minutes before serving.