Eosinophilic Esophagitis Friendly Italian Herb Chicken Skewers
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.5(17)
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
For the marinade
- 3 tbsp garlic-infused oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried rosemary, crumbled
- ½ tsp dried thyme
- ½ tsp sweet paprika
- ½ tsp salt
- ¼ tsp black pepper
For the skewers
- 1 medium red bell pepper, cut into 1.5-inch pieces
- 1 medium zucchini, cut into ½-inch rounds
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, soak them in cold water for at least 30 minutes so they don't scorch on the grill.
- 2
In a large mixing bowl, whisk together the garlic-infused oil, lemon juice, lemon zest, oregano, basil, rosemary, thyme, paprika, salt, and black pepper until combined.
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