Start by preparing the marinade in a large bowl by mixing olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper until well combined. Add the chicken pieces and toss them thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour, but for best flavor, let it marinate for 3–4 hours so the chicken absorbs all the Mediterranean flavors.

While the chicken marinates, prepare your vegetables by cutting them into similar-sized pieces. This helps them cook evenly on the skewers. If using wooden skewers, soak them in water for about 20–30 minutes to prevent burning during grilling.

Once ready, thread the marinated chicken and vegetables onto skewers, alternating pieces for a colorful and balanced kabob. Make sure not to overcrowd the skewers so the heat can circulate and cook everything evenly.

Preheat your grill to medium-high heat and lightly oil the grates. Place the skewers on the grill and cook for about 10–15 minutes, turning occasionally to ensure all sides are evenly cooked and lightly charred. As the kabobs cook, you can brush them lightly with leftover marinade for extra flavor.

Cook until the chicken reaches an internal temperature of 165°F (75°C) and has a golden, slightly charred exterior. Once done, remove from the grill and let them rest for a few minutes to keep the juices inside.

Finish by sprinkling fresh parsley on top and serving with lemon wedges for an extra burst of freshness.