Trim excess fat from the chicken thighs and cut into 1- to 1½-inch cubes. In a bowl combine 1/4 cup olive oil, 2 Tbsp lemon juice, minced garlic, oregano, cumin, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add chicken pieces, toss to coat, cover and refrigerate at least 30 minutes and up to 4 hours.

assemble skewers

If using wooden skewers, soak them in water for 30 minutes. Thread marinated chicken onto skewers alternating with pieces of red bell pepper and red onion, leaving a little space between pieces for even cooking.

grill or roast

Preheat grill to medium-high (about 400°F / 200°C) or preheat oven to 425°F (220°C) with a baking sheet. Brush grill grates or sheet with a little oil. Grill skewers 10–12 minutes, turning every 3–4 minutes, until chicken reaches an internal temperature of 165°F (74°C) and has light char; if roasting, bake 12–15 minutes, finishing under the broiler 1–2 minutes for color if desired. Let rest 5 minutes off heat before serving.

Herbed rice salad

cook rice (if needed)

If you don't have pre-cooked rice, rinse 1 cup dry long-grain rice and cook according to package directions to yield about 2 cups cooked. Spread on a sheet pan to cool quickly or chill in refrigerator until room temperature.

make dressing and combine

In a small bowl whisk together 2 Tbsp red wine vinegar, 3 Tbsp olive oil, 3/4 tsp salt and 1/4 tsp black pepper. In a large bowl combine cooled rice, diced cucumber, halved cherry tomatoes, chopped parsley and chopped mint. Pour dressing over salad and toss gently to combine. Taste and adjust seasoning with more salt, pepper or lemon juice if desired. Chill until serving.

Lemon-garlic yogurt dip

make dip

In a bowl combine 1 cup Greek yogurt, 1 tsp lemon zest, 1 Tbsp lemon juice, grated garlic clove, 1 tsp olive oil and 1 Tbsp chopped dill or parsley. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth, then taste and adjust lemon, salt or herbs. Chill at least 15 minutes to let flavors meld.

Picnic extras and plating

Arrange rested skewers, herbed rice salad, lemon-garlic yogurt dip, bread or pita wedges, mixed olives and salad greens on a platter or in containers for transport. Pack lemon wedges to squeeze over chicken at the table. Keep chilled in a cooler if transporting; reheat skewers briefly on a grill or oven if you prefer warm before serving.

Serve family-style: allow guests to help themselves to skewers, spoonfuls of rice salad, bread and a dip for a balanced picnic plate.