Chicken and Zucchini Skewers

This recipe worked out to be quick and delicious. The perfect weeknight grill meal with vegetables!
As someone who is just trying zucchini voluntarily for the first time, I give it two thumbs up. Courtesy of Everyday Food.

Serves 4.

1 pound boneless, skinless chicken thighs (I used 2 chicken breasts as that is what was on hand) cut into 1 inch pieces.
1 zucchini, halved lengthwise and cut crosswise into 1 inch sections
1/2 small red onion, quartered with layers seperated
2 Tbsp olive oil
1 tsp oregano
2 Tbsp red wine vinegar
Coarse salt and pepper

In a bowl, combine chicken, zucchini, red onion, oil, oregano and vinegar. Add 1/2 tsp salt and 1 tsp pepper. Marinate covered and in the fridge for about 30 minutes.

Heat grill to medium. On each metal skewer, thread the chicken, red onion and zucchini (3 chicken, 2 each of the vegetables). Grill skewers, turning them occasionally for about 12 minutes.

I served this with tzatziki and quinoa salad.