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Greek Chicken Kebabs

Greek Chicken Skewers Kebabs, autumn calabrese, tosca reno, vanessa.fitness, vanessadotfitness, vanessadotfit, vanessa.fit, clean eating, keto, paleo, dinner, low carb, grilling recipe
I was looking for a grilled chicken recipe for the summertime, when I found a variation of this one. I usually find something online, then change it to meet the tastes of my family, and the ingredients I have on hand. I wanted something different than just plain grilled chicken, and this was fabulous. Everyone in my family loved it, even my picky eater son, who eats mostly peanut butter, wants me to make this again. Plus, food is just more fun on a kebab!
This is excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Many variations on vegetables can be used.  
I served this over cauliflower rice, which I sautéed with chopped onion and sprinkled with some chunks of Feta cheese. 
Another plus is that as I made the kebabs, I could tailor each one to each person's taste. For example, my husband doesn't like onions, so I left the onions off his, and my older son doesn't like tomatoes, so I omitted those of his kebabs. 

INGREDIENTS
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup white vinegar
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 large green or red bell peppers, cut into 1-inch pieces
1 large onion, quartered and separated into pieces
12 cherry tomatoes
12 zucchini slices (about 1 to 2 zucchini, depending on size)
8 wooden or metal skewers (I used metal)

INSTRUCTIONS
  1. Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
  2. If using wooden skewers, soak them in water for about 30 minutes before use.
  3. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  4. Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and zucchini slices onto the skewers.
  5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
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