Lemon Herb Chicken and Zucchini Skewers

Place the 1-inch chicken pieces in a large resealable plastic bag.

Place the zucchini rounds and red onion pieces in a separate resealable plastic bag.

Zest one lemon into a medium bowl.

Juice both lemons into the bowl with the lemon zest.

Add the minced garlic, finely chopped thyme, finely chopped rosemary, olive oil, kosher salt, and freshly ground black pepper to the bowl.

Whisk the marinade together.

Pour half of the marinade into the bag with the chicken and pour the other half in the bag with the zucchini and onion.

Press out the excess air from the bags, seal, and let them marinate in the refrigerator for 30 minutes to 4 hours.

If using wooden skewers, soak them in water for 30 minutes before grilling.

Preheat the grill to medium heat and lightly brush the grill grates with olive oil.

Thread the marinated chicken, zucchini, and onion onto the skewers, alternating each ingredient.

Discard any remaining marinade.

Grill the skewers, turning frequently to ensure even browning and light grill marks. Cook for 10-12 minutes or until the chicken is cooked through.

Serve the skewers immediately.