Grilled Chicken Kebabs

With the weather warming and days lengthening, it’s time to fire up the grill. Liam LOVES this recipe. He will eat more chicken then I will off of these kebabs. Choose any veggies you like. The original recipe calls for mushrooms but since no one in my household jumps for joy at the prospect of eating 'shrooms, I use zucchini instead. Make it your own...

Gluten-Free Grilled Chicken Kebabs
Serves 6


3 tablespoons fresh lemon juice
1 small shallot, finely chopped
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper, to taste
1 teaspoon dried or 1 tablespoon fresh thyme leaves
½ teaspoon salt
½ teaspoon pepper
2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
2 medium onions, peeled and quartered
2 medium zucchini, quartered
2 large red, yellow or green bell peppers, cut into 1-inch pieces
10 wooden or metal skewers. (To prevent scorching, soak wooden skewers in water for 30 minutes before using on the grill.)


In a large glass bowl, whisk olive oil, lemon juice, shallot, cinnamon, cayenne pepper, thyme, salt and pepper until blended.
Toss chicken cubes into marinade, cover and refrigerate for 6 to 8 hours, turning occasionally. I marinate them overnight.
Preheat the grill.
To assemble kabobs, thread a chicken cube onto skewer, followed by a vegetable. Alternate zucchini, onions and bell peppers with chicken pieces until each skewer is full.
Grill 15 to 20 minutes, turning frequently. Serve hot.