Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) freshly squeezed lemon juice (about 2 lemons)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 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 pieces
  • 8 wooden or metal skewers
  • Optional: cherry tomatoes

Instructions:

  1. In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, rosemary, thyme, salt, and pepper.
  2. Add the chicken cubes, chopped peppers, and onions to the marinade. Toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
  3. Thread the marinated chicken and vegetables onto the skewers, alternating between chicken, peppers, and onion. Add cherry tomatoes (optional) if desired.
  4. Grill skewers for 5-7 minutes per side on medium-high heat, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Alternatively, bake at 400°F (200°C) for 15-20 minutes, turning halfway through.
  5. Remove skewers from the grill or oven and let rest for a few minutes before serving.