Ingredients

3 Tbsp. extra-virgin olive oil
1 Tbsp. lemon zest
3 Tbsp. lemon juice (freshly squeezed)
3 garlic cloves (minced)
2 Tbsp. fresh oregano (chopped, plus oregano leaves for serving)
1 tsp. salt (plus more to taste)
1/2 tsp. freshly ground black pepper (plus more to taste)
2 lb. boneless skinless chicken thighs
1 large red onion
16 oz. mini sweet peppers (multicolored)
lemon wedges
pita bread (or steamed rice)
tzatziki sauce (homemade or store-bought)

Directions

Stir together olive oil, lemon zest and juice, garlic, chopped oregano, salt, and pepper in a medium bowl. Cut chicken into 1- to 2-inch pieces, add to marinade, and toss to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.

Meanwhile, if you’ll be using wooden skewers, soak 8 skewers (10 to 12 inches) in water at least 30 minutes. Cut onion lengthwise into wedges about 2 in. wide, then separate into pieces. Cut stem ends from peppers, cut peppers in half lengthwise, and discard seeds.

Preheat a grill to medium (350°-400°F). Remove chicken from marinade and thread alternately onto 8 skewers with the onion and peppers. Sprinkle kebabs with salt and pepper.

Grill kebabs with the lid closed, turning occasionally, until chicken is cooked through and vegetables are tender and lightly charred, 12-15 minutes.

Set kebabs on a platter and sprinkle with oregano leaves. Serve with lemon wedges, pita bread, and tzatziki.