Greek Chicken Kabobs

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In a medium bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, paprika, oregano, basil, thyme, garlic, shallot, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
4 tbsp olive oil, 2 tbsp juice from one lemon, 1 tbsp lemon zest, 1 tsp ground paprika, 2 tsp dried oregano, 2 tsp dried basil, 1 tsp dried thyme, 3 cloves garlic, 1 shallot, salt and black pepper, to taste
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Wash and dry chicken with paper towels. Stir in chicken until well coated by sauce and marinate for at least 2 hours to overnight, turning halfway through.
2 pounds boneless chicken thighs
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When ready to make skewers, preheat grill to medium heat.
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Drain the chicken from the marinade and thread chicken onto skewers. Thread zucchini on separate skewers. Brush 1 tablespoons of olive oil on chicken skewers and use a separate brush to use the remaining 1 tablespoon of olive oil on zucchini. Season skewers with salt and pepper, to taste.
2 large zucchinis
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Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Serve with a green salad tossed with olive oil, salt, pepper, and lemon juice.
mixed salad greens