800 g (1 3/4 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
finely grated rind and juice of 1 lemon
1 red chilli, deseeded and finely chopped
1 teaspoon hot smoked paprika
100 ml (3 1/2 fl oz) extra-virgin olive oil
1 tablespoon dried oregano
3 garlic cloves, crushed
1 onion, cut into large pieces
1 red pepper, cored, deseeded and cut into large pieces
1 yellow pepper, cored, deseeded and cut into large pieces
salt and pepper
lemon wedges, to serve (optional)
Put the chicken in a shallow non-reactive bowl. Mix together the lemon rind and juice, chilli, smoked paprika, oil, oregano and garlic in a bowl, then season well. Pour the mixture over the chicken and toss to coat evenly.
Thread the chicken on to 8 metal skewers, alternating with the onion and red or yellow peppers. Cook under a preheated medium-hot grill for 4–5 minutes on each side or until the chicken is cooked through.
Transfer the brochettes to 4 serving plates and serve with lemon wedges to squeeze over, if liked.