Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 1 tablespoon red wine vinegar (15 ml)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon chilli flakes (or to taste)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes (approx. 680 grams)
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 orange bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 1 zucchini, cut into ½-inch thick slices
  • 1 pint cherry tomatoes
  • Vegetable oil, for grilling
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions:

  1. Whisk together all marinade ingredients in a medium bowl.
  2. Add the chicken cubes to the marinade and toss to coat evenly. Let marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
  3. Thread the marinated chicken and vegetables onto the skewers, alternating colours and textures.
  4. Preheat your grill or grill pan to medium-high heat and lightly brush with vegetable oil.
  5. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp. Chicken internal temp should reach 165°F (74°C).
  6. Garnish with fresh parsley or cilantro, and serve immediately.