• Make Marinade: In the bowl of a food processor add the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. Pulse and then while the blender is running, slowly add the olive oil. You can also add it all to a mixing bowl and use a whisk to whisk it all together well.
• Prep Chicken and Veggies: Cut them all to about the same size (as close as possible) and place in a large bowl. Pour marinade over veggies and chicken and mix well. Transfers to two large zip lock bags. Remove as much air as possible and seal.
• Store in the fridge to marinate for at least 1-2 hours and up to 24 hrs.

Kebabs

• Prep Skewers: If using wooden skewers, soak for 20 minutes. Remove zip lock bags from the fridge to let the chicken and veggies come up to room temperature.
• Preheat Grill: Preheat the grill to high heat.   
• Assemble Skewers: Add veggies and chicken to the skewers in any combo desired.
• Grill: Place skewers directly over the heat and turn roughly every 2 -3 minutes (when the meat on the grill has started to brown with dark sear marks from the grill grates). Flip them fully over first, and then turn them 1/4 of a turn so each of the sides are down on the heat. Once the chicken has fully browned, but just before being done (160℉ internal temperature reading), move it to indirect heat and allow it to come up to the final 165℉ internal temp.

  Total cook time for chicken is generally somewhere between 8 and 14 minutes, depending on how large the chicken pieces are and how tightly the skewers are packed.
• Serve: Remove from heat, serve, and enjoy!