📖 Instructions

1. First, lets prep that chicken. Cut about 1.5 pounds of boneless, skinless chicken breasts into 1-inch cubes. Err on the side of larger cubes—they'll hold up better on the grill.
2. Now, we marinade! In a bowl, whisk together 1/4 cup of olive oil, 3 tablespoons of lemon juice (freshly squeezed, trust me, makes all the difference!), 2 cloves of minced garlic, 1 tablespoon of Dijon mustard, 1 teaspoon of dried oregano, 1/2 teaspoon of smoked paprika, salt, and pepper to taste. Don't skimp on the paprika—it adds a lovely smokiness.
3. Toss the chicken cubes in the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer, the better the flavor gets. I once left it for 6 hours… divine!
4. While the chicken marinates, prep your veggies. You'll need 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, 1 red onion, and 8 oz of cherry tomatoes. Cut the bell peppers, zucchini, and red onion into 1-inch pieces. Make sure the sizes are similar for even cooking.
5. Now, its time to assemble. Thread the chicken and vegetables onto skewers, alternating between chicken, bell peppers, zucchini, red onion, and cherry tomatoes. Try to pack them snugly, but not too tight – you want the heat to circulate.
6. Preheat your grill to medium-high heat (around 375°F or 190°C). If you're using charcoal, make sure the coals are evenly distributed.
7. Lightly oil the grill grates to prevent sticking. Place the skewers on the grill, spacing them evenly.
8. Grill for about 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and the vegetables are tender and slightly charred. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
9. Once cooked, remove the skewers from the grill and let them rest for a couple of minutes before serving. A squeeze of fresh lemon juice and a sprinkle of fresh parsley add a final touch of freshness.
10. Serve these skewers hot off the grill. They're fantastic on their own, or with a side of couscous, quinoa, or a simple green salad.