1.5 lbs boneless, skinless, chicken thighs, cut into 1 inch cubes (can also use breasts)
3 small zucchini squash, ends removed, halved lengthwise then cut into 2–3 inch pieces
12 skewers (if using wooden, soak in warm water for 30 minutes prior to help prevent them from catching fire)
For the Lemon Garlic Marinade:
1/3 cup extra virgin olive oil
Zest and juice of 2 lemons
7 cloves garlic, finely minced
1 tsp dried oregano
1/2 tsp dried basil
1 tsp garlic powder
1/4 tsp red pepper flakes
2 tsp honey, to taste
Salt + cracked pepper
Add diced chicken to a large mixing bowl and season with salt and pepper.
Prepare marinade in a medium sized mixing bowl by whisking together olive oil, lemon zest and juice, garlic, oregano, basil, garlic powder, red pepper flakes, honey, salt and pepper. Pour half of the marinade over the chicken, reserve the rest on the side for basting. I put mine in my Fill-a-baster and it worked great! Let the chicken marinate for 15-20 minutes.
If you are using wooden skewers, make sure to soak in warm water for 20-30 minutes prior to grilling/threading on the chicken and zucchini. When chicken is done marinating thread onto skewers. Next, thread zucchini onto skewers as well. Brush Zucchini with olive oil and season with salt and pepper.
Heat grill to medium high heat (I grilled mine at 400) and oil the grill grates. When hot, add chicken and zucchini. Flip the chicken after 4-5 minutes, or until grill marks appear, and brush with reserved marinade. Cook another 4-6 minutes, until chicken is cooked and juices run clear. Transfer to serving tray and tent with foil.
Grill zucchini for a total of 10-12 minutes (time can vary depending on your grill), turning occasionally, until lightly charred and tender.
Serve warm chicken and zucchini skewers with a side salad, rice, quinoa, etc.