Ingredients:

  • 3 tablespoons extra virgin olive oil (45 ml)
  • 2 tablespoons lemon juice, freshly squeezed (30 ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried) (7ml)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried) (7ml)
  • 1 teaspoon lemon zest (approx. 2g)
  • 1/2 teaspoon sea salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.2 ml)
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (approx. 680 g)
  • 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 wedges
  • 12 cherry tomatoes

Instructions:

  1. In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, lemon zest, salt, and pepper.
  2. Add the cubed chicken to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  3. While the chicken marinates, chop the vegetables.
  4. Thread the marinated chicken, bell peppers, red onion, and cherry tomatoes onto skewers, alternating ingredients.
  5. Preheat the grill to medium heat (about 350-400°F or 175-200°C). Lightly oil the grill grates.
  6. Place the skewers on the preheated grill. Cook for 10-12 minutes, turning frequently, until the chicken is cooked through and the vegetables are tender with slight char marks. Ensure the internal temperature of the chicken reaches 165°F (74°C).
  7. Remove the skewers from the grill and let rest for a few minutes before serving.