Annie's Eats. I altered it to include a bit less oil and to be made on a gas grill.
You will need:
*1.5 tablespoons extra-virgin olive oil
*zest of 1 lemon
*3 cloves garlic, minced
*1 tablespoon fresh parsley (I used 1 teaspoon dried)
*1 teaspoon kosher salt
*1⁄2 teaspoon ground black pepper
*1 pound boneless, skinless chicken breasts, cut into pieces (about 3/4 inch-1 inch)
*skewers (if wooden, soak in water for 20 minutes or more before grilling)
1. In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 1 hour or up to 8 hours.
2. Lightly oil the grill grates. Preheat the grill burners to the medium settings.
3. While the grill is heating, place the chicken pieces onto skewers, discarding the extra marinade. Place the kabobs on the grill, cover, and cook until the chicken is cooked throughout. This will probably take about about 10-12 minutes. Rotate the skewers at least once during cooking. Serve immediately.
These skewers can be served as a salad topping, a main dish with vegetables, or over a rice dish. In the photo above, I made a simple dinner of chicken and veggies. I used green and red peppers, mushrooms, and vidalia onions on my vegetable skewer.