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If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. In a large bowl, combine the olive oil, grated Parmesan cheese, minced garlic, dried oregano, dried thyme, dried basil, salt, black pepper, and lemon juice. Whisk until well combined.

Add the cubed chicken to the marinade mixture. Toss to ensure all chicken pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.

Preheat your grill to medium-high heat (about 400°F / 200°C) or preheat your oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.

Thread the marinated chicken pieces, red bell pepper, yellow bell pepper, and red onion pieces alternately onto the prepared skewers. Aim for 4-5 pieces of chicken per skewer, interspersed with vegetables.

Grill the skewers for 12-18 minutes, turning occasionally, until the chicken is cooked through and lightly charred. If baking, arrange skewers on the prepared baking sheet and bake for 15-20 minutes, flipping halfway through, until chicken reaches an internal temperature of 165°F (74°C).

Remove the skewers from the grill or oven and let them rest for 5 minutes before serving. Garnish with fresh parsley if desired.


If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. In a large bowl, combine the olive oil, grated Parmesan cheese, minced garlic, dried oregano, dried thyme, dried basil, salt, black pepper, and lemon juice. Whisk until well combined.

Add the cubed chicken to the marinade mixture. Toss to ensure all chicken pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.

Preheat your grill to medium-high heat (about 400°F / 200°C) or preheat your oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.

Thread the marinated chicken pieces, red bell pepper, yellow bell pepper, and red onion pieces alternately onto the prepared skewers. Aim for 4-5 pieces of chicken per skewer, interspersed with vegetables.

Grill the skewers for 12-18 minutes, turning occasionally, until the chicken is cooked through and lightly charred. If baking, arrange skewers on the prepared baking sheet and bake for 15-20 minutes, flipping halfway through, until chicken reaches an internal temperature of 165°F (74°C).

Remove the skewers from the grill or oven and let them rest for 5 minutes before serving. Garnish with fresh parsley if desired.
