Boneless, skinless chicken breast marinated in the traditional Provence flavors then threaded on skewers with a few veggies makes these grilled chicken kabobs an easy summer meal.
About the skewers.
I used wooden skewers. If you do so, be sure to soak the skewers for at least 15-30 minutes so they don’t burn when you cook the kabobs. If using metal skewers for threading the meat and veggies on, you don’t need to soak them.
Want to try other recipes using Provence herbs? Try my olive fougasse bread recipe.