Grilled Chicken Kebobs Recipe

In a medium bowl combine the oil, lemon juice, parsley, garlic, salt, and pepper to make the marinade.

Put the chicken in a medium-sized bowl and pour 1/3 of the marinade over. Stir to coat.

Combine the bell peppers and onions in another medium-sized bowl. Pour another 1/3 of the marinade over the vegetables and stir to coat. Reserve the last third of the marinade to baste the kebobs during grilling.

Allow the chicken and vegetables to marinate for 30 minutes.

While the chicken and vegetables are marinating, place the wooden skewers in enough water to completely cover them and allow to soak for 30 minutes.

Prepare the grill for direct cooking and heat to medium-high heat as follows: For charcoal grilling, fill a chimney starter with charcoal and light. Once the coals are ready, pour them evenly over the charcoal grate. Set the cooking grate over the coals. For a gas grill, set the burners to medium-high heat. Preheat for 5 minutes. Clean and oil the cooking grate once the grill has preheated.

Thread the chicken and vegetables, alternating, on the skewers.

Place the kebobs on the grill and cook until chicken and vegetables are nicely browned and the chicken is cooked through, about 13 – 15 minutes, or until chicken is no longer pink inside and has reached 165F internally, basting the kebobs with the reserved marinade every 5 minutes and turning them half way through the cooking time.