1½ poundschicken breastsskinless boneless - cubed into 1-inch pieces
To brine the chicken:
Dissolve ¼ cup of salt in 4 cups of lukewarm water. That is enough for 4 chicken breasts. Brine for at least 15 minutes (but you can do 2 hours if you have time), then rinse the chicken with fresh water and pat dry with paper towels.
Make the marinade:
In a small bowl whisk the olive oil with garlic powder, paprika, salt, and pepper.
Season and cook:
Toss the vegetables in half of the marinade, and add the rest of the marinade to the chicken. Mix and make sure that everything is well coated.
Heat up the grill on medium-high heat or 375°F (190°C).
Place the skewers on your preheated grill, the grilling will take around 10-15 minutes turning halfway through. Make sure that the chicken is cooked through and is golden brown, but avoid overcooking the chicken as it can dry out and become tough. So keep a close eye on the chicken.
Preheat the oven to 450°F (230°C), and cook for 20-25 minutes turning halfway through.
If using bamboo skewers, I recommend soaking them in water for 10-30 minutes prior to grilling as they can get burnt really easily over a hot grill. If using metal skewers, make sure that you handle them with care using a hot pad or kitchen tongs as they will get pretty hot.
The best way to check the doneness of the chicken is by inserting a kitchen thermometer in the center of the chicken piece, and the internal temperature of the chicken should read 165°F or 75°C.
Serve the chicken kabobs warm while they're still tender and juicy. I recommend serving with a simple side salad, or rice for a proper meal!