INGREDIENTS
450g boneless, chicken breasts or thighs, cut into bite-sized pieces
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
1 green pepper, cut into chunks
1 red onion, cut into chunks
8-10 cherry tomatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
½ tsp cumin
Salt and pepper to taste
Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes before using)
METHOD
1. In a large bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, paprika, cumin, salt, and pepper. Mix well to create the marinade.
2. Add the chicken pieces and mix until they are evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes (or up to 2 hours) to allow the flavours to blend.
3. Preheat your grill or broiler to medium-high heat.
4. If using wooden skewers, thread the marinated chicken pieces onto the skewers, alternating with the chunks of bell peppers, onions, and cherry tomatoes.
5. Place the assembled kebabs on the preheated grill or under the broiler. Cook for about 8-10 minutes, turning the kebabs occasionally, until the chicken is cooked through and the vegetables are slightly charred and tender.
6. Remove the kebabs from the grill or broiler and let them rest for a couple of minutes before serving.
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