Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1/4 cup (60ml) olive oil, extra virgin
  • 1/4 cup (6g) fresh parsley, chopped
  • 2 tablespoons (3g) fresh rosemary, chopped
  • 2 tablespoons (3g) fresh thyme, chopped
  • 1 lemon, zested and juiced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 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 rounds
  • 1 red onion, cut into wedges
  • 8 oz (225g) cherry tomatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 16 wooden skewers, soaked in water for at least 30 minutes (or metal skewers)

Instructions:

  1. In a large bowl, combine the minced garlic, olive oil, parsley, rosemary, thyme, lemon zest and juice, salt, pepper, and red pepper flakes (if using).
  2. Add the chicken cubes to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
  3. In a separate bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper.
  4. Thread the marinated chicken and vegetables onto the skewers, alternating the ingredients for a colourful presentation.
  5. Preheat your grill to medium-high heat (about 375-400°F or 190-205°C).
  6. Place the skewers on the preheated grill and cook for 15-20 minutes, turning occasionally, until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly charred.
  7. Remove the skewers from the grill and let them rest for 5 minutes before serving.