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To make the marinade, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
Place chicken pieces in a glass dish and pour the marinade over the chicken. Cover and marinate in the fridge for at least one hour.
Light a gas or charcoal grill on medium-high heat. Thread the skewers with pieces of red onion, chicken, zucchini, and bell pepper. You can alternate the order.
Place the kabobs on the preheated grill, and cook about 5-7 minutes per side. The kabobs are done when the chicken is cooked through and the vegetables are lightly charred, about 15 minutes.
Serve with lemon wedges and tzatziki sauce.