Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup (60ml) olive oil, extra virgin
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced (approximately 2 teaspoons)
  • 1 tablespoon (15ml) dried oregano
  • 1 teaspoon (5ml) smoked paprika
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper, freshly ground
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 zucchini, cut into 1/2-inch thick slices
  • 1 red onion, cut into 1-inch pieces
  • 8 oz (225g) cherry tomatoes
  • Optional: fresh rosemary sprigs for garnish

Instructions:

  1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper. Add the chicken cubes and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours).
  2. While the chicken is marinating, wash and chop all the vegetables into bite-sized pieces.
  3. Thread the marinated chicken and vegetables onto the skewers, alternating between chicken and different coloured vegetables.
  4. Preheat your grill or grill pan to medium-high heat. Place the skewers on the grill and cook for 15-20 minutes, turning occasionally, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly charred.
  5. Remove the skewers from the grill and serve immediately. Garnish with fresh rosemary sprigs, if desired.