👩🍳 Instructions
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1
Prepare the marinade: In a medium bowl, whisk together olive oil, lemon juice, minced garlic, chopped oregano, chopped thyme, smoked paprika, black pepper, and salt.
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2
Marinate chicken: Add the cubed chicken to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. If using wooden skewers, soak them in water for at least 30 minutes during this time.
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3
Assemble skewers: Thread the marinated chicken and cut vegetables (red bell pepper, yellow bell pepper, red onion, zucchini, cherry tomatoes) onto the skewers, alternating ingredients for even cooking and visual appeal. Do not pack too tightly.
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4
Preheat grill: Preheat your grill to medium-high heat (400-450°F / 200-230°C). Lightly oil the clean grill grates to prevent sticking.
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5
Grill the skewers: Place the assembled skewers on the hot grill. Cook for 10-15 minutes, turning every 3-4 minutes, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender-crisp with nice char marks.
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6
Rest and serve: Remove skewers from the grill and let them rest for 5 minutes before serving. Enjoy hot with your favorite summer sides.
💡 Notes
For best results, do not over-marinate the chicken, especially with acidic lemon juice, as it can change the texture. You can substitute other quick-cooking vegetables like mushrooms or yellow squash. If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a microwave or on a stovetop.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
38g
Total Fat
18g
Saturated Fat
3g
Carbs
18g
Fiber
4g
Sugar
6g
Sodium
480mg
Cholesterol
95mg
