1-Make the marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, paprika, cumin, oregano, salt, and pepper until combined.

2-Marinate the chicken: Add chicken pieces to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours).

3-Prepare the skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning.

4-Preheat the grill: Heat grill to medium-high (375-400°F), clean and oil the grates.

5-Assemble the skewers: Alternately thread marinated chicken, zucchini rounds, bell pepper squares, and red onion wedges onto skewers, leaving a small gap between pieces.

6-Grill the skewers: Grill for 12-15 minutes, turning every 3-4 minutes until lightly charred and chicken reaches 165°F internal temperature.

7-Let it rest: Transfer cooked skewers to a platter and rest for 5 minutes.

8-Serve and enjoy: Serve warm; optionally garnish with parsley, serve over rice, in flatbread, or with tzatziki.