Craft the Zesty Marinade: In a small bowl, whisk together the ⅓ cup extra virgin olive oil, ½ cup apple cider vinegar, 1 tablespoon maple syrup, minced 6 cloves of garlic, 1 ½ tablespoons dried oregano, 1 teaspoon smoked paprika, 1 ½ teaspoons sea salt, ¾ teaspoon freshly cracked black pepper, and the dash of cayenne pepper. Set this vibrant mixture aside. (Approx. 5 minutes)
Prepare Poultry & Produce: Trim and cut the 1 ½ pounds of boneless, skinless chicken thighs into uniform 1 ½-inch cubes. Chop the large red onion into 1 ½-inch wedges. Slice the medium zucchini and yellow summer squash into substantial ¾-inch thick rounds. Deseed and chop both the red and orange bell peppers into 1 ½-inch pieces. Place all prepared chicken and vegetables into the large mixing bowl. (Approx. 15 minutes)
Flavor Infusion Period: Pour the prepared zesty marinade over the chicken and vegetables in the large mixing bowl. Gently toss everything with your hands or a large spoon to ensure each piece is evenly coated. Cover the bowl with plastic wrap or a fitted lid and transfer to the refrigerator. Allow to marinate for at least 45 minutes, or up to 2 hours, for the flavors to meld beautifully. Do not exceed 2 hours to maintain the chicken's optimal texture. (45 minutes inactive time)
Assemble the Skewers: Once marination is complete, thread the marinated chicken pieces and an assortment of vegetable chunks (red onion, zucchini, yellow squash, red and orange bell peppers) alternately onto the metal skewers. Create a colorful and balanced arrangement on each skewer, aiming to start and end with a piece of chicken if desired. Discard any excess marinade remaining in the bowl.
Grill Ignition & Preparation: Preheat your outdoor grill or large cast-iron grill pan to a medium-high heat, targeting a temperature range of 400-450°F (205-230°C). This should take about 10-15 minutes. Once the grill is thoroughly heated, carefully brush the grill grates or the surface of the grill pan with a thin layer of high-heat cooking oil to prevent the kabobs from sticking. (Approx. 10-15 minutes preheating time)
Grill & Sizzle to Perfection: Carefully place the assembled skewers onto the hot, oiled grill or grill pan, leaving a little space between them if possible. Cook for approximately 15-20 minutes, turning the skewers with tongs every 3-5 minutes. This ensures even charring and thorough cooking on all sides. The chicken is perfectly cooked when it is opaque throughout, and an instant-read thermometer inserted into the thickest part of a chicken piece registers 165°F (74°C). Vegetables should be tender-crisp with appealing grill marks. (Approx. 15-20 minutes cook time)
Garnish & Serve Warm: Once cooked, transfer the hot kabobs from the grill to a clean serving platter. Immediately squeeze the juice of the 2 medium lemons (cut into wedges) all over the kabobs. Generously sprinkle with the ½ cup of crumbled goat cheese, followed by the ¼ cup of chopped fresh mint and ¼ cup of chopped fresh cilantro. Serve these sunshine skewers straight away while they are warm and most flavorful. (Approx. 2 minutes)
