1 1/2 lbs boneless, skinless chicken thighs, 5, cut
n2 1 1/2-in wide strips
3 tbsp extra-virgin olive oil, divided, more
for dressingcoarse salt et freshly ground pepper
2 med zucchini, cut crosswise n2 1-inch-thick rounds
16 med. cipollini onions, 10ozs, peeled
16 medium cremini mushrooms, about 8ozs, trimmed
1 lemon, zested et juiced
1/2 cup coarsely chopped gresh flat-leaf parsley leaves
1. soak ten 12-inch wooden skewers in water 30mins; drain. preheat grill over med-high heat. meanwhile, toss chicken w/1tbsp oil; season w/salt et pepper. toss vegetables w/remaining 2 tbsps oil; season w/salt et pepper. divide chicken among 4 skewers. skewer vegetables separately, using 2 skewers for each vegetable.
2. place onion skewers on grill; cook 5mins. add chicken et zucchini skewers; cook, turning occasionally, 5mins. add mushroom skewers; cook until chicken et vegetables are cooked through et charred in places, 10mins. dress w/lemon zest et juice, oil, et parsley. skewers can be assembled et refrigerated up to 3hrs ahead; let sit at room temperature 30mins b4 grilling.
