Ingredients:

  • 1/4 cup (60ml) olive oil
  • 3 tbsp (45ml) fresh lime juice
  • 2 cloves garlic, minced
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) chili powder
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 1.5 lb (680g) boneless skinless chicken breast, cut into 1-inch cubes
  • 2 medium bell peppers (red and yellow), cut into 1-inch squares
  • 1 large red onion, cut into 1-inch chunks
  • 1 tbsp (15ml) olive oil

Instructions:

  1. In a large bowl, whisk together the olive oil, lime juice, minced garlic, cumin, paprika, chili powder, salt, and pepper.
  2. Toss the cubed chicken breast into the marinade until fully coated.
  3. Cover and refrigerate for at least 1 hour (up to 4 hours).
  4. Thread the marinated chicken onto the skewers, alternating with a piece of red onion and a square of bell pepper, leaving small gaps between items.
  5. Lightly brush the vegetables with olive oil and a pinch of salt.
  6. Preheat outdoor grill or indoor grill pan to medium-high.
  7. Grill for 4–5 minutes per side until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables have blackened edges.