Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 6 cloves Fresh Garlic, finely minced
  • 2 Tbsp Fresh Rosemary, finely chopped
  • 1 Tbsp Fresh Thyme Leaves
  • Zest and Juice of 1 large Lemon
  • 2 tsp Kosher Salt (plus extra for seasoning vegetables)
  • 1 tsp Black Pepper (plus extra for seasoning vegetables)
  • 1/2 tsp Red Pepper Flakes (optional)
  • 2 lbs Boneless, Skinless Chicken Breast, trimmed and cut into 1.5-inch cubes
  • 2 large Bell Peppers (mixed colours), cut into 1.5-inch pieces
  • 2 medium Courgettes (Zucchini), cut into large chunks
  • 1 medium Red Onion, cut into large wedges
  • 1 Tbsp Olive Oil (for tossing vegetables)

Instructions:

  1. Prepare the Marinade: In a large bowl, whisk together the 1/2 cup olive oil, minced garlic, chopped fresh rosemary and thyme, lemon zest, lemon juice, 2 tsp salt, pepper, and optional red pepper flakes until well combined.
  2. Marinate the Chicken: Add the cubed chicken to the marinade bowl. Toss thoroughly, ensuring every piece is coated. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 4 hours.
  3. Prep the Vegetables: In a separate medium bowl, toss the chopped bell peppers, courgettes (zucchini), and red onion wedges with 1 Tbsp of olive oil, salt, and pepper.
  4. Assemble Skewers: Thread the chicken pieces onto half of your skewers. Thread the seasoned vegetables onto the remaining skewers. (Keep chicken and vegetables on separate skewers for even cooking.)
  5. Preheat the Grill: Set your grill (or griddle pan) to medium-high heat (about 375°F/190°C). Brush the grates with a lightly oiled cloth to prevent sticking.
  6. Grill the Vegetables: Place the vegetable skewers on the grill first. Cook for 6–8 minutes, turning occasionally, until they are tender-crisp and show nice char marks. Remove and set aside.
  7. Grill the Chicken: Place the chicken skewers on the grill. Cook for 4–5 minutes per side, turning four times, for a total cooking time of 16–20 minutes.
  8. Check for Doneness: Use a meat thermometer to confirm the thickest part of the chicken registers an internal temperature of 165°F (74°C).
  9. Rest and Serve: Transfer the chicken skewers immediately to a clean plate. Tent loosely with foil and allow the chicken to rest for 5–10 minutes. Serve the rested chicken alongside the charred vegetables.