These chicken skewers are so easy and so flavorful!! The sauce is a take on a Gremolata sauce but with the addition of parmigiana and you can never go wrong with that!
If using wooden skewers, soak in water for 30 minutes to prevent them from burning on the barbecue. They may turn black anyway but they will not burst into flames!
Clean the chicken thighs by trimming the excess fat. Cut into 1 in pieces. Place into a bowl.
Season with garlic, oregano, salt & pepper. Drizzle with olive oil, cover and let it marinate for 30 mins or place in the fridge for the day or overnight.
Make the sauce: Into a bowl, add parsley, garlic, parmigiano, lemon juice, salt and olive oil. Mix to combine, set aside.
Cut the zucchini into about 1 inch thick slices. Season with the garlic powder, oregano, salt & pepper to taste. Drizzle with olive oil and toss to coat.
Make the skewers by stacking a combination of zucchini and chicken in any order you prefer.
Place in a hot barbecue, on medium heat. Cook on all sides until nice and golden and cooked through, turning every few minutes. Chicken thighs are very forgiving as far as moisture. That’s why I use this cut when making skewers.
Once you remove the skewers from the barbecue, pour the sauce over the skewers and enjoy!