Ingredients:

  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon (15ml) lemon zest
  • 1 tablespoon (15ml) chopped fresh oregano
  • 1 teaspoon (5ml) dried thyme
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • 1.5 pounds (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 wedges
  • Wooden or metal skewers

Instructions:

  1. Whisk together olive oil, lemon juice, garlic, lemon zest, oregano, thyme, salt, pepper, and red pepper flakes (if using) in a large bowl.
  2. Add the chicken cubes to the marinade and toss to coat well. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  3. While the chicken marinates, prepare the skewers by threading the chicken, bell peppers, and red onion onto the skewers, alternating ingredients.
  4. Preheat the grill to medium heat (around 350-400°F or 175-200°C).
  5. Place the skewers on the preheated grill. Cook for about 5-6 minutes per side, turning occasionally, until the chicken is cooked through and the vegetables are tender. Ensure the internal temperature of the chicken reaches 165°F (74°C).
  6. Remove the skewers from the grill and let them rest for a few minutes before serving.