Chicken Kabobs with Zucchini and Cherry Tomatoes

SERVES: 6

PREPARATION TIME: 20 minutes + 2 hours for marinating

COOKING TIME: 10 - 15 minutes

Ingredient

Marinade:

1/4 cup Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil
2 tablespoons chopped fresh parsley
2 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Kabobs:

1 lb. (16 oz.) boneless chicken breasts, well-trimmed and cut into 1-inch cubes
1 small zucchini, cut into 1/2-inch-thick slices
12 cherry tomatoes
6 metal skewers

Method

In medium glass bowl or dish, whisk together olive oil, parsley, vinegar, garlic, salt and pepper. Add chicken, zucchini and tomatoes; toss until lightly coated. Cover and let marinate in refrigerator 2 hours or overnight.
Drain chicken and vegetables, reserving marinade. Thread chicken and vegetables onto skewers alternatively, ending with cube of chicken.
Brush barbecue grid with olive oil. Grill kabobs, on covered grill, over hot coals turning frequently and brushing with reserved marinade. Cook the chicken until it is white in the center. Or, broil kabobs, 4 to 5 inches from heat, turning frequently and brushing with reserved marinade.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.