Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds of chicken breast into 1-inch cubes and place them in a large mixing bowl.

2. 2

   In a small bowl, whisk together 0.25 cup of olive oil, 3 tablespoons of lemon juice, 1.5 teaspoons of dried oregano, 4 minced garlic cloves, 1 tablespoon of gochujang, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well combined.

3. 3

   Pour the marinade over the chicken cubes, toss to coat evenly, and refrigerate for at least 30 minutes, or up to 2 hours for best flavor development.

4. 4

   Thread the marinated chicken cubes alternately with 1 medium red onion, cut into 1-inch pieces, and 2 large bell peppers, cut into 1-inch pieces, onto wooden or metal skewers.

5. 5

   Preheat your grill to a medium-high heat (approximately 400°F or 200°C) and lightly oil the grill grates to prevent sticking.

6. 6

   Place the chicken skewers on the preheated grill and cook for 10-14 minutes, turning every 2-3 minutes, until the chicken is cooked through and lightly charred with an internal temperature of 165°F (74°C).

7. 7

   Remove the grilled Hellenic Heat Chicken skewers from the grill and let them rest for 5 minutes before serving for optimal juiciness.