Put them into a large bowl with 2 tablespoon Olive oil, 3 Garlic clove, juice of 1 Lemon, 0.5 teaspoon Dried thyme, 0.5 teaspoon Dried basil, 0.5 teaspoon Dried oregano and Sea salt and black pepper. Mix well and put into the fridge overnight or at least for 2 hours.
Add 1 Red onion, 1 Red bell pepper and 1 Green bell pepper and mix well.
Thread onto skewers.
Put under the grill (broiler) for about 20 minutes, turning regularly.
If you are using wooden skewers, make sure you soak them for 30 minutes before threading everything on to them. This will ensure that they don't burn when cooking.
We used chicken thighs, because they are nice and juicy, however you could use chunks of chicken breast instead.
Cooking times will vary depending on the size of the chunks of chicken you use.
You can cook these on the grill, in the oven or on the BBQ.
These are great cold the next day, so make extra and them pack them in packed lunches or for picnics.
You could make a vegetarian version of these by swapping the chicken for chunks of halloumi.