Dejaj Meshwi

Combine the chicken cubes in a large mixing bowl with olive oil, salt, garam masala, lemon juice, black pepper, onion juice, and crushed garlic. Mix well until the chicken is evenly coated and let rest for 15 minutes to marinate.

Thread the marinated chicken cubes onto skewers, alternating with cherry tomatoes, green pepper slices, and onion quarters to distribute ingredients evenly.

Heat a grill or grill pan to medium-high heat and lightly oil the surface to prevent sticking.

Place the skewers on the hot grill and cook for 8-10 minutes, rotating every 2-3 minutes to ensure even browning and cooking on all sides.

Continue cooking until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are slightly charred and tender.

Remove the skewers from the grill and let rest for 2 minutes before serving, allowing the juices to redistribute through the meat.