Grilled Chicken and Vegetable Skewers

In a small bowl, combine 3-4 cloves grated fresh garlic, 1 tablespoon lemon zest, the juice of 2 lemons, herbs of choice (fresh or dry), salt, pepper, and 4 tablespoons olive oil. Set aside to create the marinade.

Place cut vegetables of choice in a zip lock bag and add 3 tablespoons of the herb marinade. Toss to coat. Place chicken in a separate bag and add the remaining marinade and toss to coat. Let sit in the fridge for at least 30 minutes and up to 4-6 hours.

Preheat the grill to medium heat. Thread the skewers alternating with meat and vegetables. Lightly sprinkle with additional salt and pepper. Grill for 3-4 minutes and then flip. Continue to cook and flip when necessary until the chicken is cooked through to 165 degrees Fahrenheit.

Serve with lemon wedges and squeeze the juice on top.