Ingredients:

  • 1/4 cup (60 ml) olive oil, extra virgin
  • 1/4 cup (60 ml) fresh lemon juice (from about 2 lemons)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh oregano
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • Wooden or metal skewers (if using wooden, you'll need about 12)

Instructions:

  1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  2. In a mixing bowl, whisk together olive oil, lemon juice, parsley, oregano, garlic, thyme, salt, pepper, and red pepper flakes (if using).
  3. Place the chicken cubes in a shallow dish or zip-top bag. Pour the marinade over the chicken, ensuring it's well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  4. Preheat the grill to medium heat (about 350-400°F or 175-200°C). Clean the grill grates with a wire brush.
  5. Thread the chicken, bell peppers, and red onion onto the skewers, alternating the ingredients for a colorful and balanced presentation.
  6. Place the skewers on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender. Aim for an internal temperature of 165°F (74°C) for the chicken.
  7. Remove the skewers from the grill and let them rest for a few minutes before serving.