Start by gathering your ingredients. In a mixing bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 3 minced garlic cloves, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and 1/4 teaspoon of cayenne pepper (optional, depending on your spice preference). Season the mixture generously with salt and pepper to taste.

The combination of olive oil, lemon juice, and spices creates a bold, tangy marinade that infuses the chicken with flavor. Smoked paprika adds a subtle smokiness, while cumin and oregano bring warmth and earthiness. Cayenne pepper adds a touch of heat, but you can omit it if you prefer a milder dish.

Cut 1.5 pounds of boneless, skinless chicken breasts or thighs into bite-sized pieces. Aim for 1-inch cubes to ensure even cooking. Add the chicken to the marinade and toss to coat evenly, ensuring each piece is well-covered. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable bag.

If you’re prepping ahead, place the marinated chicken in the fridge for at least 30 minutes (or up to 24 hours for maximum flavor). This step allows the flavors to penetrate the chicken, making it juicier and more flavorful when you’re ready to grill. If you’re short on time, even 15 minutes of marinating makes a difference.

While the chicken marinates, chop your veggies. Cut 1 red bell pepper, 1 green bell pepper, and 1 red onion into 1-inch chunks. Halve 1 cup of cherry tomatoes if they’re large. If you’re using mushrooms or zucchini, slice them into thick pieces to prevent them from falling apart on the grill.

If you’re prepping ahead, store the chopped veggies in separate airtight containers in the fridge. Pat mushrooms and zucchini dry with paper towels before storing to prevent excess moisture from making them soggy.

If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. Metal skewers are reusable and eliminate the soaking step, but they can get very hot, so use tongs or a mitt when handling them.

Thread the marinated chicken and veggies onto skewers, alternating between chicken, bell peppers, onions, and cherry tomatoes. Start and end with veggies to prevent the chicken from sticking to the grill. Pack the ingredients snugly but not too tightly—this ensures even cooking and prevents the skewers from falling apart.

If you’re prepping ahead, cover the assembled skewers tightly with plastic wrap or place them in a large container and store them in the fridge until you’re ready to grill. This method is especially handy if you’re hosting a gathering and want to minimize last-minute work.

Preheat your grill or grill pan over medium-high heat. If you’re using a charcoal grill, wait until the coals are covered with white ash and the grill is hot. If you’re using a gas grill, preheat it to medium-high heat (around 400°F/200°C).

Place the skewers on the grill and cook for 12-15 minutes, turning occasionally, until the chicken is cooked through (internal temperature of 165°F/75°C) and the veggies are tender and slightly charred. Use a meat thermometer to check the chicken’s doneness. If you notice the veggies are cooking too quickly, move the skewers to a cooler part of the grill to finish cooking the chicken.

Once the kebabs are grilled, remove them from the heat and let them rest for 2-3 minutes. This allows the juices to redistribute, keeping the chicken moist and flavorful. Serve the kebabs hot with lemon wedges, fresh parsley, and your choice of sides like rice, pita bread, or salad. For an extra touch, drizzle a little olive oil or sprinkle some crumbled feta cheese on top.

If you’re serving these kebabs at a gathering, set out bowls of toppings like extra lemon wedges, hummus, or a simple yogurt-cucumber sauce so everyone can customize their plate. Pair them with crusty bread or a side of roasted potatoes for a complete meal.