Mediterranean chicken skewers with roasted green beans

Cut boneless skinless chicken thighs into uniform 1 1/2 to 2 inch pieces so they cook evenly; put in a big bowl.

Marinade: grated garlic, olive oil, black pepper, ground coriander, lemon juice, oregano and chopped parsley; pour over the chicken.

Marinate a couple of hours or overnight in the refrigerator for maximum flavor.

Season with about 1 teaspoon salt per pound of meat and toss in the marinade.

Cut bell peppers into 1 1/2 to 2 inch cubes, zucchini into half-inch slices, and the onion; toss in a big bowl with olive oil, a little salt and oregano.

Soak wooden skewers in cold water a few hours or overnight so they do not burn.

Thread about five pieces of chicken per skewer, alternating with vegetables, or make chicken-only and vegetable-only skewers.

Heat a barbecue grill or grill pan; the electric pan is set to 400F.

If made ahead, cover with plastic wrap and refrigerate; take out about 30 minutes before grilling to come to room temperature.

Grill, pouring the remaining marinade over, about 3 minutes per side, turning until golden all around and the chicken reaches 165F inside; about 15 minutes on the grill pan.

Green beans: wash, dry and spread on a baking tray; preheat the oven to 425F; drizzle with olive oil, season with salt and black pepper, toss and lay in an even layer.

Roast on the middle rack until tender, about 30 minutes.

Serve on a layer of whipped feta dip topped with Kalamata olives and a little harissa sauce, with the green beans.