Scale

4 tbsp olive oil, divided

2 tbsp fresh lemon juice

1 tbsp lemon zest

1 tsp paprika

2 tsp dried oregano

2 tsp dried basil

1 tsp dried thyme

3 garlic cloves, minced

1 shallot, diced

Kosher salt & black pepper, to taste

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

In a bowl, mix 2 tbsp olive oil, lemon juice, zest, paprika, herbs, garlic, shallot, salt & pepper.

Add chicken and marinate for 2 hours or overnight.

Thread chicken onto skewers. Brush with remaining oil and season lightly.

Grill on medium heat, turning occasionally, until fully cooked (about 10 minutes or until internal temp reaches 165°F).

Serve hot and enjoy!