Za’atar and lemon juice gives these easy chicken, zucchini and onion kabobs a Middle Eastern vibe. Serve with tabouli, pita and some baba ghanoush or tzatziki sauce.
2 1/2 pounds boneless, skinless chicken breast or thighs, chopped into 2” pieces
2 medium zucchini, sliced into 1” thick segments
1 red onion, peeled and cut into 6 wedges
Instructions
Whisk together the ingredients for the marinade. Put the chicken pieces in a large ziplock bag or in the bottom of a shallow bowl. Pour the marinade on top of the chicken and use your hands to make sure every piece is well coated. Refrigerate for an hour or up to two days.
Heat the grill to medium high when you are ready to prepare the kabobs. Thread each skewer with 2 pieces of chicken, a zucchini disk, 2 more pieces of chicken, a wedge of onion, 2 pieces of chicken, a zucchini disk and two more pieces of chicken. Grill on medium to medium high heat for about 20 minutes, until chicken is done, turning frequently.