Marinated Greek Chicken Kebobs

This marinade works well with boneless chicken breasts as well as kebobs. Tzatziki is a nice addition to the meal.

1½- 2 lbs boneless skinless chicken breasts, cut into cubes

¼ plus olive oil

3 tbsp fresh lemon juice

1 tbsp red wine vinegar

3 cloves garlic, minced

2 tsp dried oregano

½ tsp dried basil

½ tsp dried thyme

½ tsp ground coriander

salt and pepper to taste

Optional:

2 large red peppers, diced into 1¼ “ pieces

3 small zucchini, sliced into rounds about ½” thick

1 large red onion, diced into 1¼” wedges

In a bowl, whisk together ¼ cup olive oil, lemon juice, vinegar, garlic, oregano, basil , thyme, coriander and salt and pepper to taste.  Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken and press chicken into marinade.  Seal bag and refrigerate 45 to 2 hours (no longer than 2 hours due to acidic ingredients).

Preheat a grill over medium-high heat. Thread chicken on skewers,  If desired, toss a red bell pepper, red onion and zucchini with 2 tbsp oil and thread on skewers. Grill chicken, about 7-9 minutes, rotating once halfway through cooking.