Wellness
Dinner
Mediterranean Grilled Chicken Skewers
Juicy, herb-marinated chicken breast skewered with colorful bell peppers and red onion, grilled to perfection and served with fresh lemon.

What you'll need
Ingredients
Chicken & Marinade:
• 1.5 lbs (680g) boneless, skinless chicken breast, cut into 1-inch cubes
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp dried thyme
• ½ tsp smoked paprika
• ½ tsp fine sea salt
• ¼ tsp freshly cracked black pepper
Vegetable Skewers:
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges
• 1 medium zucchini, sliced into thick half-moons
Let's make it
Instructions
Marinate the Chicken: In a bowl, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1.5 lbs of skinless, boneless chicken breasts (cut into 1-inch cubes) and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours).
Thread the Skewers: Pre-soak wooden skewers in water for 20 minutes if using wood. Alternate threading the marinated chicken cubes, red onion chunks, cherry tomatoes, and bell pepper pieces onto the skewers.
Grill to Perfection: Preheat a grill or cast-iron grill pan to medium-high heat (about 400°F / 200°C) and lightly oil the grates. Grill the skewers for 10–12 minutes, turning occasionally, until the chicken is browned on all sides and reaches an internal temperature of 165°F (74°C).
Rest & Serve: Transfer the cooked skewers to a platter, cover loosely with foil, and let rest for 5 minutes. Garnish with fresh chopped parsley and lemon wedges, and serve warm with tzatziki sauce or pita bread.
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