Chicken Kabobs

Instructions

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1. 1 Gather ingredients. Cut lemon in half, reserve half for wedges to serve.
2. 2 Trim chicken thighs of extra fat and cut into pieces, between 2-3 inches in size.
3. 3 Sprinkle the raw chicken with ½ Tbsp salt and toss together. Let it sit for 20 minutes while you prepare the marinade.***
4. 4 Combine honey, Greek yogurt, minced garlic, oregano, smoked paprika, juice of ½ a lemon, vegetable oil, soy sauce, and ground black pepper in a mixing bowl, whisk to combine.
5. 5 Pour the marinade over the salted chicken and toss to combine. Let the chicken marinate for 20 minutes or up to 2 hours covered in the refrigerator.
6. 6 If using wood skewers, soak them in warm water while the chicken marinates and you prepare the vegetables.
7. 7 Seed and cut bell peppers into 2” size pieces. Peel and cut onions into pieces around the same size. Quarter the remaining half of the lemon.
8. 8 Preheat your grill to 450℉. Once the chicken thighs are marinated, begin assembling the skewers: Start with veggies on the end and alternate ingredients. I wanted to make sure each skewers had a little bit of everything, but stretched the bell peppers to make sure each skewer had a couple. You don’t need to crowd the skewers! You can give them a little room between each ingredient when you’re making them.
9. 9 Brush the extra marinade over each skewer.
10. 10 Place as many skewers on your grill that can comfortably fit without overcrowding them. Grill for 7-8 minutes. Don't wiggle the skewers around! Just place them on the grill and leave them be. Let the chicken and vegetables sear to get those coveted grill marks!
11. 11 Flip kabobs after 7-8 min. You’ll likely end up turning your skewers 2-3 times.
12. 12 You’ll know your chicken kabobs are done when a meat thermometer reads 165℉ when inserted into the thickest part of the chicken thighs. Serve with lemon wedges and enjoy!