Ingredients

The following ingredients have 5 Servings
  • 1 1/2 cup orange juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup lime juice
  • 1/3 cup low-sodium soy sauce
  • 2 teaspoons ground cumin
  • 2 teaspoons honey
  • 4 cloves garlic, roughly chopped
  • 1/4 teaspoon ground black pepper
  • 2 pounds assorted vegetables (zucchini, yellow summer squash, red and green bell peppers, red onions, cherry tomatoes, button or cremini mushrooms), cut into 1 1/2-inch pieces (zucchini, yellow squash, red and green bell peppers, red onions, cherry tomatoes, mushr
  • 2 pounds boneless, skinless chicken breast or thigh meat, cut into 1-inch chunks

Instruction

  • In a bowl, whisk together orange juice, oil, lime juice, soy sauce, cumin, honey, garlic and pepper until well blended to make a marinade.
  • Put vegetables in 1 or 2 large resealable plastic bags.
  • Put chicken in another large resealable plastic bag.
  • Divide marinade equally among the bags, seal and refrigerate, turning the bags occasionally, for at least 3 hours or up to overnight.
  • Prepare a grill for medium-high heat cooking. If using wooden skewers, soak in water for 30 minutes before assembling.
  • Thread vegetables and chicken onto skewers. Discard marinade.
  • Grill, turning often, until chicken is just cooked through to 165°F and slightly charred, about 8 minutes.
  • Alternatively, preheat the oven to 425°F.
  • Arrange skewers in a single layer on a large rimmed baking sheet.
  • Roast until chicken is just cooked through, about 10 minutes, and vegetables are tender. Transfer skewers to a platter and serve.