Ingredients

• Vegetable oil, for the grill
• 2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 clove garlic, grated
• Kosher salt and freshly ground pepper
• 24 to 30 small shishito peppers
• 1 1/2 teaspoons chopped fresh thyme

Instructions

1. Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with the olive oil, lemon juice, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Thread onto eight 10-inch skewers along with the peppers.
2. Grill the kebabs, covered, turning occasionally, until the chicken is cooked through and the peppers are charred, about 10 minutes.
3. Photograph by Christopher Testani