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In a large bowl, combine the cubed organic chicken breasts, organic extra virgin olive oil, fresh lemon juice, minced fresh garlic, dried oregano, dried thyme, sea salt, and freshly ground black pepper. Toss well to ensure the chicken is evenly coated.

Cover the bowl and refrigerate for at least 30 minutes to allow the chicken to marinate. For best flavor, you can marinate for up to 4 hours.

If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during grilling.

Preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grill grates.

Thread the marinated chicken cubes, organic bell pepper pieces, organic red onion pieces, organic zucchini, and organic cherry tomatoes onto the skewers, alternating ingredients for an attractive presentation.

Place the skewers on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp with nice grill marks.

Remove the skewers from the grill and let them rest for a few minutes before serving.

Garnish with fresh chopped parsley and serve with lemon wedges and organic tzatziki sauce, if desired.


In a large bowl, combine the cubed organic chicken breasts, organic extra virgin olive oil, fresh lemon juice, minced fresh garlic, dried oregano, dried thyme, sea salt, and freshly ground black pepper. Toss well to ensure the chicken is evenly coated.

Cover the bowl and refrigerate for at least 30 minutes to allow the chicken to marinate. For best flavor, you can marinate for up to 4 hours.

If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during grilling.

Preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grill grates.

Thread the marinated chicken cubes, organic bell pepper pieces, organic red onion pieces, organic zucchini, and organic cherry tomatoes onto the skewers, alternating ingredients for an attractive presentation.

Place the skewers on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp with nice grill marks.

Remove the skewers from the grill and let them rest for a few minutes before serving.

Garnish with fresh chopped parsley and serve with lemon wedges and organic tzatziki sauce, if desired.
