Food & Cooking Recipes Appetizers Finger Food Recipes Grilled Chicken and Vegetable Skewers 3.0 (61) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2020 Print Rate It Share Share Tweet Pin Email Photo: RYANE LIEBE Prep Time: 45 mins Total Time: 1 hr 15 mins Servings: 4 These easy-to-assemble skewers are delicious with couscous and hummus for a Mediterranean-inspired dinner. Ingredients 1 ½ pounds boneless, skinless chicken thighs (about 5), cut into 1 ½-inch-wide strips 3 tablespoons extra-virgin olive oil, divided, plus more for dressing Coarse salt and freshly ground pepper 2 medium zucchini, cut crosswise into 1-inch-thick rounds 16 medium cipollini onions (about 10 ounces), peeled 16 medium cremini mushrooms (about 8 ounces), trimmed 1 lemon, zested and juiced ½ cup coarsely chopped fresh flat-leaf parsley leaves Directions Soak ten 12-inch wooden skewers in water 30 minutes; drain. Preheat grill over medium-high heat. Meanwhile, toss chicken with 1 tablespoon oil; season with salt and pepper. Toss vegetables with remaining 2 tablespoons oil; season with salt and pepper. Divide chicken among 4 skewers. Skewer vegetables separately, using 2 skewers for each vegetable. Place onion skewers on grill; cook 5 minutes. Add chicken and zucchini skewers; cook, turning occasionally, 5 minutes. Add mushroom skewers; cook until chicken and vegetables are cooked through and charred in places, about 10 minutes. Dress with lemon zest and juice, oil, and parsley. Skewers can be assembled and refrigerated up to 3 hours ahead; let sit at room temperature 30 minutes before grilling. Rate it Print