1. If using wooden skewers, soak them in water for at least 1 hour to prevent burning during grilling. However, I recommend using metal skewers for better heat conduction and durability. 

2. Wash and cut all vegetables into uniform pieces for even cooking. Place each type of vegetable in a separate bowl and season with Olitalia Extra Virgin Olive Oil, kosher salt, and freshly ground black pepper. 

3. Assemble the skewers in the following recommended order (from top to base) for optimal flavor and presentation: 
Red Onion, Chicken, Yellow Pepper, Chicken, Red Onion, Yellow Zucchini, Orange Pepper, Chicken, Red Pepper, Green Zucchini, Chicken, Yellow Zucchini, Orange Pepper 

4. Preheat the grill to medium-high heat. Once hot, place the skewers on the grill lengthwise. 

5. Grill the skewers, turning every 2 minutes for even cooking and char. Continue grilling until the chicken reaches an internal temperature of 165°F (74°C). 

6. Remove from grill, rest briefly, then serve.  

Mediterranean Marinaded Chicken (Scalable Recipe) 

1. Trim chicken breasts, then cut them into uniform, evenly sized cubes to ensure consistent cooking on the grill.

2. In a mixing bowl, whisk together all marinade ingredients until fully emulsified. Add the chicken cubes and toss thoroughly to ensure even coating. 

3. Transfer the marinated chicken to a zip-top bag, removing as much air as possible. Refrigerate for at least 6 hours to allow flavors to penetrate. 
For optimal flavor development, a 24-hour marinade is recommended. 

Pro Tip: Keep the chicken-to-marinade ratio at 2:1 by volume for consistent seasoning. Adjust salt levels proportionally based on your marinade formulation.