Greek Marinated Chicken Kabobs with Lemon

Method

1. 1

   Add the chicken, bell pepper, green bell pepper, zucchini, red onion, sea salt, ground black pepper, juice of a lemon, zest of a lemon, extra virgin olive oil, garlic powder, cayenne pepper and Greek yogurt in a large ziplock bag or a large mixing bowl. Use tongs or your hands and coat the chicken and vegetables in the marinade. Cover and marinate for up to 2 hours in the refrigerator.

2. 2

   Remove the chicken and the vegetables from the fridge.

3. 3

   If you are using wooden skewers, soak 10 of them in cold water for an hour.

4. 4

   Thread the chicken and vegetables onto the skewers, alternating until the chicken is gone. Drizzle 2 tablespoons of olive oil over the skewers.

5. 5

   Heat the grill over medium high heat.

6. 6

   Brush the grill with the remaining olive oil and place the skewers on the grill. Grill for 6 minutes on each side. Chicken should reach an internal temperature of 165°F.

7. 7

   Remove the kabobs from the grill and serve warm with fresh cilantro or parsley and green onion.