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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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i made these up one day when i had absolutely nothing to do and they came out wonderful. hope you like. I serve with white rice, cooked in chicken stock and added bay leaves (so it can have some flavor). Ingredients:
1 lb chicken breast, cut in chunks |
1 small eggplant, cut in chunks |
2 large zucchini, cut in chunks |
2 red bell peppers, cut in chunks |
1 large red onion, cut in eighths |
1/2 pint button mushroom, cut in half |
4 lemons, cut in fourths |
2 cups lemon juice |
1 tablespoon lemon zest |
2 tablespoons dried thyme (i used leaves, but ground should work well also) |
coarse salt and pepper |
olive oil (to coat) |
parsley, minced (for garnish) |
Directions:
1. Mix everything except parsley together in a bowl and marinate for about a half hour (at least).If using wooden skewers, completely soak in water for about 10 minutes.
2. Once the chicken and veggies are marinated, skewer them in whatever order you'd like, but I always place the lemon wedge last.
3. Grill for about 10 minutes or until chicken is cooked through.
4. Serve on top of rice. Top with parsley.
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