Ingredients

The following ingredients have 4 Servings
  • 1/3 cup olive oil
  • 1 1/2 tablespoon rosemary (fresh, rough chopped)
  • 1/2 teaspoon orange zest
  • 2 tablespoons orange juice (fresh )
  • 2 cloves garlic (minced)
  • 3/4 teaspoon ancho chile powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper (fresh ground)
  • 6 chicken thighs (boneless, skinless (about 2lbs))
  • 1 medium zucchini (cut into 1/2" pieces)
  • 1 medium yellow bell pepper (cut into 1/2" pieces)
  • 1 medium red onion (cut into 1" pieces)
  • 8 oz button mushrooms (quartered into 1" pieces)

Instruction

  • In a small bowl or measuring cup, whisk together the olive oil, orange zest, orange juice, garlic, ancho chile powder, smoked paprika, salt, and pepper.
  • Cut the chicken thighs into 1 1/2" pieces and place in a large bowl. Pour 1/4 cup of the marinade over the chicken and toss to coat evenly. Chill and marinate for at least 1 hour.
  • Meanwhile, place the cut vegetables into a large bowl. Pour the remaining 1/4 cup marinade over the vegetables and toss to coat evenly. (The vegetable can marinate for about 30 minutes.)
  • Thread the chicken and vegetables alternately onto the skewers. (this is when you could cover the kabobs with plastic wrap and refrigerate until ready to grill)
  • Grill kebabs 13-15 minutes or until the chicken is cooked through, turning occasionally.