If using wooden skewers, submerge them in water and let soak for at least 30 minutes before grilling to prevent burning.

In a large mixing bowl, whisk together the ⅓ cup olive oil, 3 tbsp fresh lemon juice about 1 large lemon, 1 tsp lemon zest, minced cloves garlic minced, 1 ½ tsp ground cumin, smoked 1 tsp smoked paprika, ½ tsp ground coriander, ½ tsp dried oregano, ¼ tsp cayenne pepper (if using), 1 ¼ tsp kosher salt, and ½ tsp black pepper freshly ground until well combined.

Add the 2 lb boneless skinless chicken thighs cut into 1.5-inch chunks chunks to the marinade and toss to coat thoroughly. Cover the bowl with plastic wrap (or transfer to a Ziploc bag) and refrigerate for at least 1 hour, or up to 8 hours. Do not marinate longer than 8 hours as the 3 tbsp fresh lemon juice about 1 large lemon will start to break down the texture.

Remove the 2 lb boneless skinless chicken thighs cut into 1.5-inch chunks from the refrigerator 15–20 minutes before grilling to take the chill off. This promotes even cooking.

In a separate mixing bowl, toss the 1 red bell pepper cut into 1.5-inch pieces, 1 yellow bell pepper cut into 1.5-inch pieces, 1 red onion cut into 1.5-inch wedges wedges, and 1 zucchini cut into 0.75-inch rounds (if using) with 2 tablespoons of olive oil and 1/2 teaspoon 1 ¼ tsp kosher salt.

Thread the 2 lb boneless skinless chicken thighs cut into 1.5-inch chunks and vegetables alternately onto the skewers — aim for 4–5 pieces of chicken per bamboo skewer with vegetables tucked in between. Don't pack them too tightly; leave just a little space so heat can circulate.

Preheat your grill to medium-high heat (around 400–425°F). Clean and oil the grates well with a folded paper towel dipped in ⅓ cup olive oil, using tongs.

Place the skewers on the grill. Cook for 12–15 minutes total, turning every 3–4 minutes, until the 2 lb boneless skinless chicken thighs cut into 1.5-inch chunks is lightly charred on all sides and cooked through. The internal temperature of the chicken should reach 165°F.

Transfer the kebabs to a clean platter and let rest for 3–5 minutes before serving. This keeps the juices locked in.

Scatter fresh fresh flat-leaf parsley roughly chopped over the kebabs and serve immediately with 1 lemon cut into wedges wedges on the side for squeezing. Great with pita bread, rice, or a simple salad.