Ingredients

For the chicken

  • 700 g (1½ lb) boneless, skinless chicken breast, cut into large cubes
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp lemon juice
  • 1 tsp paprika
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper

For the broccoli

  • 4 cups broccoli florets
  • 1½ tbsp olive oil
  • 1 clove garlic, minced
  • ½ tsp paprika
  • Salt and black pepper, to taste
  • 1 lemon, cut into wedges

Instructions

  1. Soak wooden skewers in water for 20–30 minutes if using.
  2. In a bowl, combine olive oil, garlic, parsley, lemon juice, paprika, oregano, thyme, onion powder, salt, and pepper.
  3. Add the chicken cubes and toss until thoroughly coated. Cover and marinate for 30 minutes to 2 hours.
  4. Thread the chicken pieces onto the skewers, leaving a little space between pieces.
  5. Heat a grill or grill pan over medium-high heat.
  6. Grill the skewers for about 4–5 minutes per side, turning regularly, until browned and the chicken reaches 74°C (165°F) internally.
  7. Meanwhile, toss broccoli with olive oil, garlic, paprika, salt, and pepper.
  8. Roast broccoli at 220°C (425°F) for 15–20 minutes, turning once, until tender and charred around the edges.
  9. Transfer the chicken and broccoli to a serving plate. Sprinkle with fresh parsley and serve with lemon wedges.

Tip: Brush the cooked chicken with a little melted garlic butter and fresh parsley just before serving for an extra juicy, flavorful finish.