2 pounds of chicken, trimmed and cut into 1 1/4" chunksFor the meat and marinade: combine all of the ingredients in a gallon sized ziploc bag. Press out as much air as possible and seal the bag. Refrigerate for 1 hour, flipping the bag after 30 minutes.
1/4 C olive oil
1/4 C minced parsley
3 garlic cloves, minced
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp allspice
1/2 tsp pepper
1/4 tsp cinnamon
3 red, yellow, or orange bell peppers, cut into 1" pieces
2 onions, peeled and cut into 3/4" pieces
Other vegetable ideas: mushrooms, zucchini, etc.
Turn all the burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Clean and oil the grill. Leave all the burners on high.
For the vegetables: meanwhile, toss with a drizzle of olive oil, then season with salt and pepper. Using 8 12" skewers, thread each skewer with 3 layers of onions, 1 pepper and 1 cube of meat. Repeat the sequence two more times.
Grill the kebabs, covered, until well browned on all sides, 8-12 minutes.
Transfer to a platter, tent with foil and let rest for 5-10 minutes before serving.