Chicken Kebabs

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  Lemon Juice, Fresh(60g)
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Dill, Fresh(45g)
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  Oregano, Dried(15g)
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  Basil, Dried(15g)
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  Paprika, Smoked(10g)
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  Onion powder(10g)
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  Garlic powder(15g)
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  2 teaspoons kosher salt
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  ¼ teaspoon freshly cracked black pepper
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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Bell Pepper
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  Yellow Onion

Instructions

1. 1Combine the lemon juice, olive oil, fresh dill, oregano, basil, smoked paprika, onion powder, garlic powder, salt, and pepper in a large bowl. Cut the chicken breast into 1½-inch cubes and add to the bowl, tossing to coat evenly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 3 hours.
2. 2Cut the bell pepper and onion into 1-inch pieces. Remove the chicken from the marinade, allowing excess to drip off.
3. 3Thread the chicken, bell pepper, and onion onto 6 metal or soaked bamboo skewers, dividing evenly and alternating pieces for even cooking.
4. 4Heat a large skillet or grill pan over medium-high heat until very hot, about 2–3 minutes. Place the skewers in the pan and cook 4–5 minutes, turning every minute, until the chicken is browned and the vegetables begin to char.
5. 5Reduce heat to medium and continue cooking 8–10 minutes more, turning often, until the internal temperature of the chicken reaches 165°F when measured with an instant-read thermometer at the thickest piece.
6. 6Transfer the skewers to a cutting board and let rest 2–3 minutes.
7. 7Divide the skewers evenly into 6 airtight containers while still warm. Sprinkle with fresh dill and store in the refrigerator for up to 4 days.
8. 8Serve with dill sauce and romesco on the side.