Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Prep the chicken. Cut the chicken breast into uniform 1 inch pieces. Note: Uniformity prevents uneven cooking.
  2. Soak the skewers. Submerge bamboo skewers in water for 20 minutes. Note: Prevents the wood from catching fire.
  3. Whisk the marinade. In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
  4. Flash marinate. Toss the chicken cubes in the marinade until fully coated. Let them sit for 5-10 minutes while the grill heats. Note: Any longer and the lemon juice makes the meat mealy.
  5. Thread the meat. Slide the chicken onto skewers, leaving small gaps between the pieces. Note: Gaps allow heat to reach the sides of the meat.
  6. Heat the grill. Set your grill to medium high heat.
  7. Sear the skewers. Place skewers on the grate and cook for 3-5 minutes per side. Wait until you see a deep golden brown char.
  8. Check temperature. Remove skewers once the internal temperature reaches 165°F (74°C). According to [Serious Eats](https://www.seriouseats.com), using a digital thermometer is the only way to ensure you don't overcook lean breast meat.