35 Min

• 1 lb Boneless, Skinless Chicken Thighs
• 2 Tbsp Olive Oil
• 1 Tbsp Dijon Mustard
• 3-4 cloves Garlic, minced
• 1 ½ tsp Favorite Spices
• ½ tsp Sea Salt
• ¼ tsp Black Pepper
• Greenhouse Vine Tomatoes, cut in half
• 1 Zucchini, sliced into ½-inch rounds
• 3-4 Small Shallots, cut in half lengthwise
• Metal or Wooden Skewers

In large bowl, mix together olive oil, Dijon, garlic, your favorite spices, sea salt, and pepper. Cut chicken thighs into 1-inch pieces and cover with mixture. Marinate at least 30 minutes and up to 12 hours.

Preheat oven to 425º F. Thread alternating pieces of chicken, zucchini, tomatoes, and shallots onto skewers. Bake 15-20 minutes until cooked through, meaning no pink in center and registering 165º F on meat thermometer.

If you'd like more grill-like char on outside, set oven broiler to high. Broil kabobs 6 inches away from heat source 1-2 minutes, until lightly charred on edges. Serve warm!