Low Sodium Classic Chicken Kabobs

Total time1 hr 35 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the marinade

¼ cup olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 tbsp fresh lemon juice (from about 1 lemon)
4 garlic cloves, minced
1 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the kabobs

2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
1 large red bell pepper, cut into 1 ½-inch pieces
1 large yellow bell pepper, cut into 1 ½-inch pieces
1 large red onion, cut into 1 ½-inch chunks
1 medium zucchini, cut into ½-inch rounds
1 tbsp olive oil, for brushing vegetables

For serving

lemon wedges, for serving (optional)
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper until combined.
2
Add the chicken pieces to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours.

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