This is a staple in our house…easy, fresh, good enough if you are having guests over for a BBQ. Best of all, it’s 100% Paleo :) !

Step 1: Marinade the bird
This is for 2 people:
2 boneless, skinless chicken breasts
1-2 TBSP finely minced fresh oregano
zest of 1 lemon (plus more lemon for basting while on the grill)
1 tsp freshly ground pepper (more to taste)
1 tsp kosher salt
3-4 garlic cloves finely minced
3-6 TBSP extra virgin olive oil

Combine the ingredients together. Chop the chicken in half and then in thirds and throw into the marinade for at least 4 hours.

Step 2: The Veggies
The best part is that you can use any veggie under the sun. Following are the ones that I use:
Baby Portobello mushrooms (take the stems off)
Zucchini
Red Peppers
Yellow Peppers
Roma tomatoes
Red onions

I skewer all the veggies on their own skewers since they all have different cooking times. For the tomatoes, cut them in half before you skewer. Onions, I quarter, but you can go smaller. Once the veggies are skewered, I drizzle with olive oil and dust with dried oregano.

Step 3:
After the bird has marinaded, put it on its own skewers. Throw everything on the grill…now is when that extra lemon juice comes in handy…be sure to baste the bird while it cooks.

That’s it! Quick, easy and yummy! Enjoy :)

{23 May 2010}