Grilled Chicken Kabobs with Extra Virgin Olive Oil

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoons extra virgin olive oil (EVOO)
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• Metal or wooden skewers (if using wooden skewers, soak in water for 30 minutes before use)

Instructions:

• In a large bowl, combine the extra virgin olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper.
• Add the chicken cubes to the bowl and toss to coat evenly with the marinade.
• Cover and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
• Thread the marinated chicken cubes, red bell pepper pieces, green bell pepper pieces, and red onion wedges onto the skewers, alternating between the chicken and vegetables.
• Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed and have a light gray ash coating.
• Place the kabobs on the preheated grill.
• Grill for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char, and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
• Remove the kabobs from the grill and let them rest for a few minutes.
• Serve the grilled chicken kabobs with a side of fresh salad, pita bread, or your favorite dipping sauce.