Recipe created by Andrea the Kitchen Witch
makes 4 servings
6 boneless skinless chicken thighs
1/4 c white wine
1 T olive oil
3 cloves garlic minced
1 handful fresh herbs - 4 sprigs each thyme & oregano, 8 sage leaves, about 15 chive stems
1/2 t kosher salt
1/8 t ground black pepper
1/2 each red bell pepper, green bell pepper and onion
1 medium size zucchini, sliced into 1 inch thick rounds
oil for drizzle
extra salt & pepper for seasoning veggies
about 8 bamboo skewers soaked for 30 min prior to skewering
In a zip top bag mix the white wine, olive oil, herbs finely minced, garlic, 1/2 t salt & pepper. Mix well to incorporate.
Slice chicken thin against the grain, about 1/2 inch thick. Put chicken into the marinade making sure all pieces are evenly coated in the liquid. Allow to marinate for 2-4 hours.
30 minutes before the grill is ready, soak the bamboo skewers in hot water. This will help them from burning as quickly on the grill.
Slice veggies into skewerable sizes, about 1 inch approx. Toss the veggies with a drizzle of oil, kosher salt and pepper. Toss to coat evenly.
Skewer chicken onto skewers, approximately 2 oz per skewer
Skewer the veggies separately, anchoring the bottom and top with zucchini rounds.
Grill kabobs until chicken is browned and cooked through and veggies have nice color from the grill. Enjoy with rice.
Total Fat: 6.4g
Saturated fat: 1.4g
Polyunsaturated fat: 1.3g
Monounsaturated fat: 2.9g
Total Carbohydrates: 5.8g
Dietary Fiber: 1.4g