Easy Grilled Chicken-Veggies Skewers

Colorful and delicious veggie-chicken skewers
The perfect easy and delicious meal ready in minutes!

This post is written in collaboration with Waxonware. All opinions are mine alone.

Nothing makes me think of summer like sizzling and fragrant meat cooking over a burning hot grill. And I know ... we are still a few months away from that. But you don't have to give up the drool-worthy pleasure of biting into one of these scrumptious veggie-chicken skewers just because it's too cold to light up the grill outside.

Today I've got the perfect solution for you. This smokeless indoor BBQ griddle Waxonware is simply perfect for all those times you are dying to fire up your BBQ, but the weather is not on your side. 
I've used mine a few times already and I really love it. It's truly non-stick (no need to use oil or grease the pan... which means healthier grilling). It's smokeless (just add water to the drip pan). And it's versatile (it can be used on electric or gas stove. Or even inside the oven!). 

And because I love this griddle so much, I've teamed up with Waxonware to giveaway one lucky winner this amazing 12-inch stove-top smokeless BBQ griddle🎁❤️
To enter you need to have an Instagram account and follow the instructions on this post:
https://www.instagram.com/p/Bs_shzYhOPI/

And wait up! 👉🏻You can always purchase this griddle here.
Make sure to use discount code CookWithManuela20 at check out to receive 20% off your entire order (valid till Jan 31st). You're welcome 😘

INGREDIENTS:

YIELD: 8 skewers 

1. • 1 tablespoon of extra virgin olive oil
   
   
   • garlic, 2 cloves sliced
   
   
   • 2 rosemary sprigs, chopped
   
   
   • about 6 fresh sage leaves
   
   
   • 1 chicken breast
   
   
   • 1 yellow pepper
   
   
   • 1 red pepper
   
   
   • 1 zucchini
   
   
   • 8 pearl onions
   
   
   • 8 wooden skewers
   
   
   • salt and pepper to taste
   
   

PREPARATION:

Cut the chicken breast in cubes about the same size (I cut mine in 16 pieces - 2 per skewer) 

In a bowl combine olive oil, garlic (sliced or crushed), rosmary and sage chopped. Add the chicken pieces. Salt and pepper to taste. Mix and let marinate for at least half hour.

Cut the zucchini in slices, peppers in pieces, and onions in half (after peeling).

Thread the veggies and chicken onto skewers, alternating. Make your own patter or you can follow mine!

Grill turning the skewers every 5 minutes or so. Cook until the chicken is fully cooked.