Grilled Lemon-Oregano Chicken and Vegetable Skewers

What you need

• 700 g (1.5 lb) boneless chicken breast, skinless, cut into 3 cm (1 1/4 in) cubes
• 3 tbsp olive oil, extra virgin
• 2 lemons, 1 for zest and 3 tbsp juice, 1 cut into wedges for serving
• 3 cloves garlic, grated
• 1 tbsp fresh oregano, chopped; or 1 tsp dried
• 1 tsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1 red onion, cut into 3 cm (1 1/4 in) chunks
• 1 yellow bell pepper, cut into 3 cm (1 1/4 in) pieces
• 1 zucchini, cut into 2 cm (3/4 in) thick half-moons
• 8 wooden skewers, or metal skewers

Method

Restated from the original video

1. 1

   If using wooden skewers, soak them in water for 30 min so they do not burn.

2. 2

   Zest one lemon and squeeze 3 tbsp of juice. Stir the zest and juice with the olive oil, garlic, oregano, paprika, salt and pepper in a large bowl.

3. 3

   Add the chicken cubes and turn until every piece is coated. Cover and marinate in the fridge for 30 min up to 4 hours. Longer than that and the lemon makes the breast mealy.

4. 4

   Heat a grill or grill pan to medium-high and oil the grates lightly.

5. 5

   Thread the chicken onto the skewers, alternating with onion, bell pepper and zucchini. Leave a little room between the pieces so they cook evenly.

6. 6

   Grill for 10-14 min, turning every 3-4 min, until the chicken has light char marks and is cooked through, 74 °C (165 °F) inside, with no pink in the middle.

7. 7

   To cook in the oven instead, bake the skewers on a lined tray at 220 °C (425 °F) for 20-25 min, turning once halfway.

8. 8

   Rest the skewers for 3 min, then serve with the lemon wedges.

Imported from spiceandlife.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.