Chicken and Vegetable Skewers with Lemon-Herb Marinade

Prep the Skewers and Marinade

1. If using wooden skewers, submerge them in water for at least 15 minutes to prevent burning.
2. In a medium mixing bowl, whisk together the lemon zest, lemon juice, olive oil, minced garlic, dried oregano, dried thyme, paprika, fine salt, and black pepper.
3. Add the cubed chicken to the bowl and toss thoroughly until every piece is coated. Let it sit at room temperature for 10 to 15 minutes while you prepare the vegetables.

Assemble the Skewers

1. Thread the chicken pieces, bell pepper chunks, zucchini slices, and red onion wedges alternately onto the skewers, keeping the pieces snug but not overly compressed.
2. Spoon or brush any leftover marinade from the bowl over the threaded vegetables.

Cook to Perfection

1. Heat a grill pan, heavy skillet, or barbecue over medium-high heat with a light brush of oil.
2. Lay the skewers into the hot pan in batches without overcrowding. Cook for 10 to 12 minutes total, turning every 2 to 3 minutes, until the chicken is thoroughly cooked through (reaching an internal temperature of 74°C / 165°F) and the vegetables are tender with appetizing charred edges.
3. Transfer the cooked skewers to a serving plate, loosely tent with foil, and let rest for 3 to 5 minutes.

Serve

1. Squeeze extra fresh lemon juice over the hot skewers and serve immediately alongside warm flatbreads, tzatziki, or a simple grain salad.