# Components:
→ Chicken
01 - 1.5 pounds boneless, skinless chicken breasts, cut into 1.5-inch cubes
→ Marinade
02 - 3 tablespoons extra virgin olive oil
03 - 3 tablespoons grated Parmesan cheese
04 - 3 garlic cloves, finely minced
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1 teaspoon dried Italian herb blend, or a mix of oregano, basil, and thyme
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ Vegetables
09 - 1 medium red bell pepper, cut into 1.5-inch pieces
10 - 1 medium yellow bell pepper, cut into 1.5-inch pieces
11 - 1 small red onion, cut into wedges
→ Garnish
12 - 2 tablespoons chopped fresh flat-leaf parsley
13 - Additional grated Parmesan cheese, for serving
14 - Lemon wedges
# Method:
01 - Combine olive oil, Parmesan cheese, minced garlic, lemon juice, Italian herbs, salt, and black pepper in a large mixing bowl and whisk until smooth.
02 - Add chicken cubes to the bowl and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
03 - Set grill to medium-high heat, or preheat broiler if using the oven.
04 - Thread marinated chicken cubes, bell pepper pieces, and red onion wedges onto skewers, alternating between ingredients for even distribution.
05 - Cook kabobs on grill for 12 to 15 minutes, turning occasionally, until chicken is cooked through and vegetables are lightly charred.
06 - Remove from grill, sprinkle with fresh parsley and additional Parmesan cheese. Present with lemon wedges alongside.
