Kosher or fine sea salt and freshly ground black pepper
2large red bell peppers, diced into 1 ¼ inch pieces
3small zucchini(about 1 pound), sliced into rounds ½ inch thick
1large red onion, cut into 1 ¼ inch wedges
Vegetable oil, for the grill
Tzatziki Sauce, recipe below
Instructions
In a bowl whisk together ¼ cup olive oil, lemon juice, vinegar, garlic, 2 teaspoons oregano, 1 teaspoon basil, the thyme, 1 teaspoon salt, and ½ teaspoon pepper.
Place chicken in a large resealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate 45 minutes to 2 hours. If using wooden skewers soak them in water for 30 minutes.
Place vegetables in a mixing bowl, add 2 tablespoons olive oil, remaining oregano, basil and a large pinch of salt and pepper.
Preheat grill to medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice.
Brush grill grates vegetable oil, place skewers on grill, close lid, and grill until chicken registers 165°F in center on an instant read thermometer, about 8-12 minutes, rotating once halfway through cooking. Serve with tzatziki sauce.