Nickel Allergy Friendly Classic Chicken Kabobs

Total time1 hr 35 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly Classic Chicken Kabobs

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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
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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