Ingredients:
For the Chicken Marinade:
- 1 lb (450g) chicken breast or thighs (cut into 1-inch cubes)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves (minced)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
For the Vegetables:
- 1 red bell pepper (cut into chunks)
- 1 green bell pepper (cut into chunks)
- 1 red onion (cut into wedges)
- 1 zucchini (sliced into rounds)
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
1. Marinate the Chicken:
- In a large bowl, mix together olive oil, lemon juice, minced garlic, cumin, paprika, oregano, thyme, salt, and pepper.
- Add the chicken cubes and toss to coat evenly.
- Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
2. Prepare the Vegetables:
- In a separate bowl, toss the bell peppers, onion, zucchini, and cherry tomatoes with olive oil, oregano, salt, and pepper.
3. Assemble the Kebabs:
- Thread the marinated chicken and vegetables onto skewers, alternating between chicken and vegetables. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Grill the Kebabs:
- Preheat your grill to medium-high heat.
- Place the kebabs on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through (internal temperature should be 165°F or 74°C) and the vegetables are tender with grill marks.
5. Serve:
- Remove the kebabs from the grill and let them rest for a few minutes.
- Serve hot with a side of rice, couscous, or a fresh salad.
Enjoy your delicious and colorful grilled chicken kebabs with vegetables!
