Ingredients:

  • 1/3 cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 medium bell peppers (red and green), cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch petals
  • 1 medium zucchini, sliced into 1/2-inch thick rounds

Instructions:

  1. Cube the chicken breast into uniform 1-inch pieces and chop the bell peppers, onions, and zucchini into similar sizes.
  2. Whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl.
  3. Toss the chicken and vegetables in the marinade until well coated and refrigerate for at least 30 minutes.
  4. Slide the chicken and vegetables onto skewers, alternating colors, leaving a tiny sliver of space between each piece to ensure proper charring.
  5. For grilling: Preheat grill to medium-high and cook for 5-6 minutes per side until deep grill marks appear and chicken is firm.
  6. For oven baking: Preheat oven to 400°F (200°C), place skewers on a parchment-lined sheet pan, and bake for 15-20 minutes, flipping halfway through.