Ingredients
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1/4 cup olive oil
- 1/4 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Wooden or metal skewers
If you’re out of oregano, feel free to substitute with Italian seasoning for a slightly different but equally delicious flavor profile. Remember, cooking is about using what you have and making it your own — a lesson I carry from my grandmother’s kitchen to yours.
Instructions
- In a mixing bowl, combine olive oil, Parmesan cheese, minced garlic, lemon juice, oregano, salt, and pepper. Stir well to create a marinade.
- Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld.
- Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.
- Thread the marinated chicken cubes onto the skewers, leaving a small gap between each piece for even cooking.
- Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F.
- Remove from the grill and let rest for a few minutes before serving to allow the juices to redistribute.
Growing up, I learned the importance of patience in the kitchen from my grandmother. Letting the chicken rest after grilling ensures the skewers are juicy and flavorful — a small step with a big impact.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International