Ingredients:

  • 6 cloves Fresh Garlic, finely minced
  • 2 Tbsp Fresh Rosemary leaves, finely chopped
  • 1 Tbsp Fresh Thyme leaves
  • Zest of 1 medium lemon
  • 1/2 cup Extra Virgin Olive Oil
  • 1 tsp Dried Oregano (optional)
  • 1 tsp Flaky Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 5 lbs Boneless, skinless Chicken Thighs, cut into 1-inch cubes
  • 1 large Red Bell Pepper, cut into 1-inch pieces
  • 1 large Yellow Bell Pepper, cut into 1-inch pieces
  • 1 medium Courgette (Zucchini), cut into 1/2-inch thick rounds
  • 1/2 medium Red Onion, cut into thick petals/chunks
  • 1 cup Cherry Tomatoes (Whole)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • 1 Tbsp Fresh Lemon Juice (for serving)

Instructions:

  1. Prep the Marinade: In a large bowl, combine the minced garlic, chopped rosemary, thyme, lemon zest, olive oil, oregano, salt, and pepper. Whisk thoroughly.
  2. Chop Components: Cut the chicken thighs and all vegetables (peppers, courgette, red onion) into uniform, 1-inch (2.5 cm) chunks.
  3. Marinate the Chicken: Add the cubed chicken to the marinade bowl. Toss thoroughly to coat every piece. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours. Toss the vegetables separately with 2-3 tablespoons of marinade, or just oil, salt, and pepper.
  4. Prepare Skewers and Grill: If using wooden skewers, soak them in water for 30 minutes. Clean and lightly oil the grill grates. Preheat the grill to medium-high heat (375°F to 400°F / 190°C to 205°C), ensuring areas of both direct and indirect heat.
  5. Assemble the Skewers: Thread the marinated chicken and vegetables onto the prepared skewers, alternating components. Ensure the pieces are snug but not overly packed.
  6. Grill the Skewers: Place the skewers over direct heat. Cook for 4-5 minutes per side, turning frequently until good char marks appear.
  7. Finish Cooking: Move the skewers to indirect heat (or lower the temperature slightly) to finish cooking through. Continue cooking for another 5-10 minutes, for a total cook time of 15-20 minutes.
  8. Check Doneness: Use an instant-read thermometer to check the largest piece of chicken. It must register an internal temperature of 165°F (74°C).
  9. Rest and Serve: Remove the skewers from the grill and place them on a platter. Tent loosely with foil and let them rest for 5 minutes.
  10. Garnish: Drizzle the skewers with the fresh lemon juice and sprinkle with chopped parsley before serving.