Chicken kebabs and Grilled Veg

Marinaded Chicken Kebabs and Grilled Veg with Chimichurri.

By Michael Coffin

Ingredients

• 1 bunch of parsley
• 1 Chile pepper
• 1 eggplant
• 1 lb chicken breast
• 1/2 onion
• 2 lemons
• 2 zucchini
• Balsamic vinegar
• Cumin
• Garlic cloves
• Msg
• Olive oil
• Onion powder
• Oregano
• Paprika
• Pepper
• Salt
• Soy sauce
• White vinegar
• Worcestershire sauce

Instructions

1. Cut chicken into cubes. In a bowl combine 3 tbsp olive oil, juice and zest of 2 lemons, 1 tbsp soy sauce, 1 tbsp balsamic, 1 tbsp Worcestershire sauce, salt, pepper, seasonings.
2. Marinade 1 hour.
3. Slice zucchini in half, slice eggplant into 1/2 inch slices, slice onion into eighths. Skewer onion. Season zucchini and eggplant and oil.
4. Mix 1/2 a chili, 1 sprig of finely chopped parsley, 2 tbsp of oregano, 2 cloves grated garlic, salt and pepper to taste, and enough olive oil to mix well.
5. Preheat grill to 400F and sear chicken for 7 minutes per side or until 160F internal.
6. Sear Veg for roughly 5 minutes per side or until desired color achieved