Mediterranean Grilled Chicken Kebabs

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1.5-inch cubes
• 1/3 cup olive oil
• 3 tbsp lemon juice, freshly squeezed
• 4 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 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 pieces
• 8 wooden or metal skewers
• 1 lemon, cut into wedges, for serving
• 2 tbsp fresh parsley, chopped, for serving

Nutrition (estimated per serving)

Method

1. If using wooden skewers, submerge them fully in a dish of water and soak for at least 30 minutes; this stops them from catching fire on the grill.
2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, kosher salt, and black pepper to make the marinade.
3. Add the cubed chicken thighs to the marinade and toss until every piece is coated. Cover and refrigerate for at least 1 hour, or up to 6 hours; marinating any longer than that can make the lemon juice start to break down the texture of the chicken and turn it mushy.
4. About 20 minutes before grilling, remove the chicken from the fridge to take the chill off, and thread the pieces onto the soaked skewers, alternating chicken, bell pepper, and red onion. Leave a small gap between pieces so heat can circulate and everything cooks evenly, rather than jamming pieces tightly together.
5. Light your grill and heat to medium-high, direct heat, about 400-450F; you should be able to hold your hand 5 inches above the grate for only 3-4 seconds.
6. Clean the grill grates with a wire brush, then oil them by wiping with a paper towel dipped in oil and held with tongs; this keeps the chicken from sticking and tearing.
7. Place the skewers on the grill over direct heat and close the lid. Cook for 4-5 minutes on the first side without moving them, until you see clear grill marks and the underside releases easily from the grate; if it sticks and tears when you try to turn it, it needs another minute.
8. Turn the skewers a quarter turn every 4-5 minutes so all sides get browned and charred at the edges, for a total cook time of 12-15 minutes.
9. Start checking for doneness around the 12-minute mark: cut into the thickest piece of chicken on one skewer, or better, insert an instant-read thermometer into the center of the largest chicken cube (avoiding touching the skewer itself). Chicken is safe to eat once it reaches 165F internally; the juices should also run clear, not pink.
10. If the peppers and onions are charring too quickly before the chicken is done, move the skewers to a slightly cooler part of the grill (indirect heat) to finish cooking through without burning the vegetables.
11. Once all skewers reach 165F, remove them from the grill and let rest for 3 minutes on a plate loosely covered with foil; this allows the juices to settle back into the meat.
12. Squeeze fresh lemon wedges over the hot skewers and scatter chopped parsley on top just before serving.

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