Classic Loaded Kebabs

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 red bell pepper, cut into 1.5-inch pieces
• 1 yellow bell pepper, cut into 1.5-inch pieces
• 1 red onion, cut into 1.5-inch pieces
• 1 zucchini, sliced into thick rounds
• Skewers (soak wooden ones 30 min if not using metal)

Method

1. Whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper together. Toss chicken in the marinade and refrigerate 2-6 hours — longer isn't better here, the acid will start breaking down texture past that window.
2. Thread chicken and vegetables onto skewers, alternating for color and even cooking. Keep pieces roughly the same size so nothing finishes early and dries out while you wait on the rest.
3. Grill over medium-high direct heat, turning every 2-3 minutes for even char on all sides.
4. Pull at 165°F internal, about 10-12 minutes total. Let rest 3 minutes before serving.