Prepare the marinade: In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, cumin, salt, and black pepper. The mixture should look like a thin, reddish-orange paste and smell fragrant and slightly sharp from the lemon.

Cut and marinate the chicken: Chop the chicken thighs into 3cm cubes — about the same size as your pepper chunks. Add them to the bowl and toss until every piece is coated in the marinade. Cover and leave in the fridge for at least 30 minutes, or up to 4 hours. The chicken will look glossy and smell aromatic.

Thread the skewers: Take a soaked skewer and thread a piece of chicken, then a pepper chunk, then a courgette slice, then an onion wedge, and a mushroom. Repeat until the skewer is full, leaving about 2cm at each end. You should have 8 loaded skewers, each feeling firm and colourful.

Heat the pan: Place a large frying pan or griddle over medium-high heat and let it get hot for 2 minutes. You should see a faint wisp of smoke rising from the surface — that’s the cue it’s ready. No oil is needed if your pan is non-stick, otherwise add a tiny drizzle.

Cook the skewers: Lay the skewers in the pan, making sure they aren’t touching each other. Cook for 6 minutes on one side without moving them — you’ll hear a satisfying sizzle and see the chicken turning golden brown at the edges. Flip each skewer carefully using tongs, and cook for another 6 minutes. The chicken should feel firm to the touch and the vegetables will have charred spots and a softened texture.

Rest before serving: Transfer the cooked skewers to a plate and let them rest for 3 minutes. During this time, the juices redistribute, so the chicken stays moist. You’ll see a small amount of juice pooling on the plate — that’s a good sign.

Serve or store: Slide the chicken and vegetables off the skewers if you’re meal-prepping, or serve them whole on a bed of rice or salad. The colours should be vibrant — deep red peppers, golden chicken, and charred courgette.