Classic Chicken Kebabs

Instructions

1. 1

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

2. 2

   In a large Mixing Bowl, whisk together the Olive Oil, Lemon Juice, Lemon Zest, minced Garlic, Cumin, smoked Paprika, Coriander, Oregano, Cayenne Pepper (if using), Kosher Salt, and Black Pepper until well combined.

3. 3

   Add the Chicken Thighs 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 Lemon Juice will start to break down the texture.

4. 4

   Remove the Chicken Thighs from the refrigerator 15–20 minutes before grilling to take the chill off. This promotes even cooking.

5. 5

   In a separate Mixing Bowl, toss the Red Bell Pepper, Yellow Bell Pepper, Red Onion wedges, and Zucchini (if using) with 2 tablespoons of Olive Oil and 1/2 teaspoon Kosher Salt.

6. 6

   Thread the Chicken Thighs and vegetables alternately onto the skewers — aim for 4–5 pieces of chicken per skewer with vegetables tucked in between. Don't pack them too tightly; leave just a little space so heat can circulate.

7. 7

   Preheat your Grill to medium-high heat (around 400–425°F). Clean and oil the grates well with a folded paper towel dipped in Olive Oil, using Tongs.

8. 8

   Place the skewers on the Grill. Cook for 12–15 minutes total, turning every 3–4 minutes, until the Chicken Thighs is lightly charred on all sides and cooked through. The internal temperature of the chicken should reach 165°F.

9. 9

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

10. 10

    Scatter fresh Flat-Leaf Parsley over the kebabs and serve immediately with Lemon wedges on the side for squeezing. Great with pita bread, rice, or a simple salad.

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