Italian Marinated Chicken and Vegetable Skewers

When I made this recipe I did so for 25 people, so this is my attempt at reducing the size of the recipe. The number of skewers you end up with may vary.

Skewers
1 lb Chicken Breast Cut into 1 inch pieces
1 lb Sliced Veggies
Zucchini – sliced about ½ inch thick
Summer Squash- sliced about ½ thick
Mushrooms – Cut small in half, slice large into 3 or 4 ½ inch slices
Red Onion – cut in half and then each half into 3 or 4 equal parts, so pieces are about 1 inch
Red Bell Pepper – cut into 1 inch pieces


Marinade
Need ½ cups per lb of meat and ¼ cup per lb of veggies
to make 1 cup of Marinade:
¾ cup of EVOO or other oil
add to oil: 3 drops doTERRA Rosemary Oil
3 drops doTERRA Basil Oil
3 drops doTERRA Oregano Oil
3 drops doTERRA Thyme Oil
(1 drop of each oil per 2 oz cooking oil))
¼ cup Apple Cider Vinegar
¼ tsp spicy brown mustard
¼ to ½ tsp salt
pinch pepper
1 clove of garlic smashed (or use garlic press if hand mixing)

Place all ingredients into a blender  and blend, or into bowl and wisk to combine.

Instructions:

• Place 5 to 8 skewers in salted water for at least 30 mins, I do it first and let them sit the whole time I prep.
• Place cut up veggies into a large zip lock bag and chicken into another bag. Add ½ cup of marinade to the chicken bag, seal, roll bag to coat chicken and place in refrigerator for at least an hour, up to 6, more than that and the chicken can get mushy!
• ½ to 1 hour before assembling skewers add 2 to 4 Tbsp of marinade to vegetables(or as much as needed to coat), seal, roll to coat veggies and place in fridge to marinate.
• Assemble the skewers as you wish. You can do some meat and some veggie or a combo of both on each skewer.
• Grill skewers on Med Heat turning every few minutes until skewers have an even lightly charred color and the chicken is cooked through.
• Serve with Rice and a Salad for a complete meal.