Ingredients
- 1 1/2 lbs Chicken Breasts, cut into 1-inch cubes
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 2 tbsp Cento Red Wine Vinegar
- 1 tsp Cento Oregano
- 2 cloves Garlic, minced
- 1 Lemon, juiced
- 1 Red Onion, cut into chunks
- 1 Bell Peppers, cut into 1-inch pieces
- 1 cup Cherry Tomatoes
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 tbsp Fresh Parsley, chopped
Directions
In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper. Add the chicken, toss to coat, and let marinate for at least 30 minutes. Preheat your grill to medium-high heat. Thread the marinated chicken, artichoke hearts, cherry tomatoes, red onion, and bell pepper onto skewers. Grill for 12âu20acu201c15 minutes, turning occasionally, until chicken is cooked through and vegetables are lightly charred. Transfer skewers to a serving platter, sprinkle with chopped parsley, and serve warm with hummus on the side. Serves 4.
