Ingredients:

  • 680g (1.5 lbs) Boneless, skinless chicken breast or thigh, cut into 1-inch cubes
  • 60 ml (1/4 cup) Extra Virgin Olive Oil
  • Juice of 1 large Lemon (approx. 45 ml / 3 tbsp)
  • 1 tbsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1/2 tsp Cayenne Pepper (optional)
  • 2 cloves Fresh Garlic, minced finely
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 large Red Bell Pepper, cut into 1-inch pieces (optional)
  • 1 medium Red Onion, peeled and cut into 1-inch pieces (optional)

Instructions:

  1. If using wooden skewers, soak them in water for a minimum of 30 minutes (ideally 1 hour) to prevent burning on the grill.
  2. Prepare the Chicken and Marinade: Cut the chicken into uniform 1-inch cubes. In a large bowl, whisk together the olive oil, lemon juice, smoked paprika, oregano, garlic powder, cayenne pepper (if using), minced fresh garlic, salt, and pepper.
  3. Marinate: Add the cubed chicken and any optional vegetables (bell pepper, onion) to the marinade. Toss thoroughly to coat. Refrigerate for a minimum of 2 hours, or up to 8 hours.
  4. Skewering: Thread the marinated chicken and vegetables tightly onto the soaked skewers, leaving a small gap (about 1/2 inch) at both ends for handling. Avoid overcrowding.
  5. Grill: Preheat the grill to medium-high heat (375–450°F / 190–230°C). Clean and oil the grates thoroughly. Place the skewers directly over the heat.
  6. Cook: Grill for 5–6 minutes per side, turning only once the skewers release easily from the grates. Continue grilling until the chicken is golden brown and the internal temperature registers 165°F (74°C) in the thickest piece of meat.
  7. Rest: Remove the skewers from the grill, place on a platter, tent loosely with foil, and allow them to rest for 5 minutes before serving for maximum juiciness.