01 -
In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, smoked paprika, garlic, parsley, cilantro, salt, and black pepper until well combined.
02 -
Add the cubed chicken to the marinade, tossing thoroughly to coat. Cover and refrigerate for at least 1 hour and up to overnight for enhanced flavor.
03 -
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Remove chicken from marinade and discard excess marinade.
04 -
Thread marinated chicken cubes, zucchini rounds, yellow squash pieces, and red onion chunks alternately onto skewers, leaving a small space between each piece for even cooking.
05 -
Preheat a grill to medium heat (approximately 175°C). Place skewers on the grill and cook for 4 to 5 minutes per side, turning until chicken is cooked through and reaches an internal temperature of 74°C. Vegetables should be tender and lightly charred.
06 -
Remove kabobs from grill using tongs or a mitt. Rest briefly, then serve hot.