Step by step

Method

4 steps

1. 1

   Whisk 3 tablespoons olive oil, the juice of 1 lemon, 3 minced garlic cloves, 1 teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss with 1½ lb boneless skinless chicken thighs cut into 1½-inch pieces and rest 20 minutes so the lemon and garlic take hold.

2. 2

   If you're using wooden skewers, soak them in water 15–20 minutes. Thread the chicken with chunks of 1 red bell pepper and 1 red onion, leaving a little space between pieces so heat can get around them — packed skewers steam.

3. 3

   Grill over medium-high or broil 4–6 inches from the heat 10–12 minutes, turning every few minutes, until the chicken is browned at the edges and reaches 165°F. The pepper and onion should soft-char, not blacken.

4. 4

   Rest the kebabs 3 minutes so the juices settle. Serve with warm pita and tzatziki. You want juicy lemon-oregano chicken kebabs with sweet charred veg — not dry chicken or burned onion tips.