Ingredients:

  • 450g (1 pound) boneless, skinless chicken breasts, cubed into 2.5cm (1-inch) pieces
  • 1 medium zucchini, sliced into 0.6cm (1/4-inch) thick rounds
  • 2 medium bell peppers (1 red, 1 yellow), seeded and cut into 2.5cm (1-inch) pieces
  • 1 medium red onion, cut into 2.5cm (1-inch) pieces
  • 120ml (1/2 cup) avocado oil (or olive oil)
  • 3 cloves garlic, minced
  • Juice of 1/2 lemon (about 2 tablespoons)
  • 1 teaspoon sweet paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon coarse kosher salt (or sea salt)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley, chopped

Instructions:

  1. Submerge wooden skewers in water for at least 20 minutes to prevent burning.
  2. In a large plastic bag or bowl, combine avocado oil, minced garlic, lemon juice, paprika, Italian seasoning, salt, pepper, onion powder, and garlic powder.
  3. Add the cubed chicken, zucchini slices, bell pepper pieces, and red onion pieces to the marinade. Seal the bag (or cover the bowl) and shake/stir to ensure everything is well coated.
  4. Preheat the oven to 200°C (400°F).
  5. Thread the marinated chicken and vegetables onto the skewers, alternating ingredients for a visually appealing and balanced skewer.
  6. Line the baking sheet(s) with parchment paper (optional). Place the assembled kabobs on the baking sheet(s), ensuring they are not overcrowded.
  7. Bake for 12-15 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature of the chicken should reach 74°C (165°F).
  8. Remove the kabobs from the oven. Sprinkle with freshly chopped parsley. Serve immediately.