Soak the wooden skewers in water for at least 30 minutes, do this before preparing the rest of the ingredients. I use a baking tray for this job, add water to a baking tray and place the wooden skewers in it making sure they are fully submerged in the water.

Prep the chicken breast: I love to soak my chicken breasts in some room temperature water and lemon juice before cooking it. That way I clean and tenderise my chicken at the same time.

Place the chicken thighs in a bowl, pour enough water to cover it and add the juice of freshly squeezed lemon and set aside for about 10 minutes. Take the chicken out of the water and pat dry with kitchen towel then cut into bite sizes, about 1 to 1½ inches. Try as much as possible to keep them the same size, that way, they cook evenly

Cut the veggies: wash and cut the vegetables into chunks about 1 ½ inches. Alternatively, let the size of the chicken pieces guide you.

Marinade: transfer the chicken breast pieces and vegetables into a big bowl and add, Garlic granules, onion powder, oregano, coriander, freshly ground pepper, chicken stock powder (if using), olive oil and salt to taste. Mix to combine and marinate for at least 30 minutes or overnight (the longer you marinate the better flavour you get). Preheat the grill to medium-high 10 minutes before cooking time

Thread the chicken and vegetable in the skewer alternating them as you want and grill in the oven between 7 to 10 minutes on each side or until the chicken is fully cooked and no longer pink. This is a total cooking time of 14 to 20 minutes.