Start by whisking the marinade ingredients in a medium bowl. Mix fresh lemon juice, red wine vinegar, olive oil, minced garlic, oregano, parsley, thyme, salt, and pepper until everything is fully combined. I always like to take a moment here to taste the marinade, adjusting salt or lemon if necessary. Trust me, it’s worth perfecting before it hits the chicken!

Cut the chicken into roughly 1-inch cubes and place them in a large bowl or Ziploc bag. Pour the marinade over the chicken, making sure all pieces are coated evenly. Allow the chicken to soak up those Mediterranean flavors in the fridge for about 45 minutes. Want deeper flavor? Marinate for up to 4 hours, but no longer, as the lemon’s acidity can break down the meat.

Once the chicken has marinated, thread the chunks onto skewers. You can add vegetables for variety, though I find it’s better to skewer them separately since they often cook faster than the chicken. This step is a fun one to involve friends or family in!

Heat your grill to medium-high and give the grates a light coat of oil to prevent sticking. Place the kabobs on the grill and cook for about 4–5 minutes per side, flipping occasionally. Keep basting the kabobs with any remaining marinade for extra flavor. They’re ready when golden brown and the chicken has reached an internal temperature of 165°F.