Grilled Chicken Skewers with Zucchini, Fresh Cherries, and Smoked Paprika Red Wine Rosemary Marinade

Instructions

1. 1

   1. If using wooden skewers, soak them in water for 20 minutes so they do not burn on the grill.

2. 2

   2. In a large bowl, combine the red wine, 30 ml (2 tbsp) olive oil, smoked paprika, garlic, rosemary, honey, balsamic vinegar, salt, black pepper, red pepper flakes, lemon zest, and 15 ml (1 tbsp) lemon juice.

3. 3

   3. Add the chicken cubes to the marinade and toss well to coat. Let rest for 15 minutes in the refrigerator, covered.

4. 4

   4. Meanwhile, place the zucchini, red onion, and cherries in another bowl. Add the remaining 15 ml (1 tbsp) olive oil and an extra pinch of salt, then toss gently.

5. 5

   5. Preheat the grill to medium-high heat, about 450°F / 230°C. Clean and lightly oil the grates.

6. 6

   6. Thread the skewers, alternating marinated chicken, zucchini, red onion, and cherries until all ingredients are used.

7. 7

   7. Place the skewers on the hot grill. Cook for 12 to 14 minutes, turning every 3 to 4 minutes so they brown evenly.

8. 8

   8. Cook until the chicken is fully done and reaches an internal temperature of 165°F / 74°C at the thickest part.

9. 9

   9. Remove the skewers and let them rest for 3 minutes before serving so the juices can redistribute.

10. 10

    10. Serve the skewers hot, letting the caramelized marinade juices coat the grilled zucchini, red onion, and roasted cherries.