Grilled Chicken Kabobs

With a simple 1 to 4 hr marinade of olive oil, balsamic vinegar, lemon juice, Dijon, brown sugar, Worcestershire, garlic, and Italian seasoning, you can prep this ahead of time and get most of the work done and done.

Thread your veggies right on (it’ll grill with that extra reserved marinade to sop up allllll that lovely sauce), grill, char, serve. Serve with some crusty bread and my favorite chopped salad. Or serve right off the grill with plenty of napkins and paper towels.

This is a good one we’ll keep coming back to all summer long.

• 6 tablespoons olive oil, divided
• ¼ cup balsamic vinegar
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 2 small to medium zucchini, sliced to 1/2-inch thick rounds
• 1 red bell pepper, cut into 1 1/2-inch pieces
• 1 yellow bell pepper, cut into 1 1/2-inch pieces
• 1 red onion, cut into 1 1/2-inch pieces
• 2 tablespoons chopped fresh parsley leaves