Grilled Chicken and Veggie Skewers – Bright, Juicy, and Easy
Nothing beats the sizzle of skewers on a hot grill. These Grilled Chicken and Veggie Skewers are juicy, colorful, and ridiculously simple to pull together. They’re perfect for weeknights or casual cookouts, and they look as good as they taste.
With a quick marinade and a smart mix of veggies, you’ll get big flavor with minimal fuss. Serve them over rice, tucked into warm pitas, or as a standalone plate with your favorite dips.
Ingredients
Method
- Prep the chicken: Cut chicken into 1.5-inch cubes. Pat dry with paper towels to help the marinade stick and encourage browning.
- Make the marinade: In a large bowl, whisk olive oil, lemon zest, lemon juice, garlic, oregano, smoked paprika, cumin, red pepper flakes (if using), 1.5 teaspoons salt, and 1 teaspoon black pepper.
- Marinate: Add chicken to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours. Longer than that can make the chicken mushy due to the lemon.
- Prep the veggies: Cut bell peppers and red onion into 1.5-inch chunks. Slice zucchini into 1/2-inch rounds. Leave cherry tomatoes whole. Toss veggies with a drizzle of olive oil, a pinch of salt, and pepper.
- Preheat the grill: Heat to medium-high (about 400–450°F). Clean and oil the grates well to prevent sticking.
- Assemble the skewers: Thread chicken and vegetables onto skewers, alternating for color and even cooking. Don’t pack too tightly; leave a little space for heat circulation.
- Grill: Place skewers on the grill. Cook for 10–12 minutes total, turning every 2–3 minutes, until chicken is cooked through and nicely charred in spots. Internal temperature should reach 165°F.
- Finish and rest: Transfer to a platter and rest for 3 minutes. Sprinkle with chopped parsley. Taste and add a pinch of salt or a squeeze of lemon if needed.
- Serve: Pair with rice, couscous, naan, pita, or a simple salad. A side of tzatziki, hummus, or chimichurri is excellent.
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Why This Recipe Works
This recipe keeps the chicken tender and flavorful thanks to a straightforward marinade with oil, lemon, garlic, and spices. The veggies cook at about the same pace as the chicken, so nothing turns mushy or underdone.
Skewering keeps everything compact, which helps with even charring and fast cooking. Plus, it’s flexible—swap in your favorite vegetables or adjust the spice level without losing the core flavor.
Shopping List
- Boneless, skinless chicken breasts (about 1.5 pounds), or thighs if you prefer juicier meat
- Red bell pepper (1 large)
- Yellow bell pepper (1 large)
- Red onion (1 large)
- Zucchini (1 medium)
- Cherry tomatoes (1 pint)
- Olive oil (1/3 cup)
- Lemon (1, zested and juiced)
- Garlic (3–4 cloves, minced)
- Dried oregano (2 teaspoons)
- Smoked paprika (1 teaspoon)
- Ground cumin (1/2 teaspoon)
- Crushed red pepper flakes (optional, 1/4 teaspoon)
- Salt and black pepper
- Fresh parsley (for garnish)
- Skewers (metal or wooden; soak wooden skewers in water for 30 minutes)
Instructions
- Prep the chicken: Cut chicken into 1.5-inch cubes. Pat dry with paper towels to help the marinade stick and encourage browning.
- Make the marinade: In a large bowl, whisk olive oil, lemon zest, lemon juice, garlic, oregano, smoked paprika, cumin, red pepper flakes (if using), 1.5 teaspoons salt, and 1 teaspoon black pepper.
- Marinate: Add chicken to the bowl and toss to coat.
Cover and refrigerate for at least 30 minutes, up to 4 hours. Longer than that can make the chicken mushy due to the lemon.
- Prep the veggies: Cut bell peppers and red onion into 1.5-inch chunks. Slice zucchini into 1/2-inch rounds.
Leave cherry tomatoes whole. Toss veggies with a drizzle of olive oil, a pinch of salt, and pepper.
- Preheat the grill: Heat to medium-high (about 400–450°F). Clean and oil the grates well to prevent sticking.
- Assemble the skewers: Thread chicken and vegetables onto skewers, alternating for color and even cooking.
Don’t pack too tightly; leave a little space for heat circulation.
- Grill: Place skewers on the grill. Cook for 10–12 minutes total, turning every 2–3 minutes, until chicken is cooked through and nicely charred in spots. Internal temperature should reach 165°F.
- Finish and rest: Transfer to a platter and rest for 3 minutes.
Sprinkle with chopped parsley. Taste and add a pinch of salt or a squeeze of lemon if needed.
- Serve: Pair with rice, couscous, naan, pita, or a simple salad. A side of tzatziki, hummus, or chimichurri is excellent.
How to Store
Let leftovers cool, then store in an airtight container in the fridge for up to 3–4 days.
For reheating, use a skillet over medium heat or an air fryer to keep the edges a bit crisp. Microwaving works in a pinch—use short bursts to avoid drying it out. To freeze, remove from the skewers, pack in freezer-safe bags, and freeze up to 2 months.
Thaw overnight in the fridge before reheating.
Health Benefits
- Lean protein: Chicken breast provides high-quality protein to support muscles and steady energy.
- Fiber and vitamins: Bell peppers, onions, zucchini, and tomatoes bring vitamin C, potassium, and antioxidants.
- Smart fats: Olive oil adds heart-friendly monounsaturated fats.
- Lower-calorie cooking: Grilling uses less added fat and keeps flavors bright without heavy sauces.
Pitfalls to Watch Out For
- Over-marinating: Acidic marinades can turn the chicken mushy if left too long. Cap it at 4 hours.
- Uneven sizes: Big chunks of onion next to tiny zucchini coins won’t cook evenly. Keep pieces roughly the same size.
- Cold grill or dirty grates: Food sticks and steams instead of searing.
Preheat and oil the grates.
- Overcrowding the skewers: Airflow matters. Leave small gaps between pieces for good browning.
- Undercooking: Use a thermometer and aim for 165°F in the thickest piece.
Variations You Can Try
- Mediterranean twist: Add dried thyme, rosemary, and a splash of red wine vinegar to the marinade. Serve with tzatziki and olives.
- BBQ style: Swap lemon and oregano for your favorite barbecue rub.
Brush with BBQ sauce in the last 2 minutes of grilling.
- Teriyaki skewers: Use soy sauce, brown sugar or honey, garlic, and ginger. Glaze during the final minute.
- Herb and citrus: Double the lemon zest and add fresh chopped dill and parsley. Great with couscous.
- Spicy chipotle: Blend chipotle in adobo with lime juice and honey.
Add corn chunks if your skewers can hold them.
- Veg-forward: Add mushrooms, chunks of eggplant, or blanched baby potatoes for more variety.
- Thighs instead of breasts: Use boneless thighs for extra juiciness. They’re more forgiving on the grill.
FAQ
Can I make these in the oven?
Yes. Roast skewers at 425°F on a lined sheet pan for 15–20 minutes, turning once, until the chicken reaches 165°F.
Broil for 1–2 minutes at the end for char.
Do I need to soak wooden skewers?
Yes. Soak for at least 30 minutes to reduce burning on the grill. If you grill often, consider reusable metal skewers.
How long should I marinate the chicken?
Thirty minutes is the sweet spot for weeknights.
If you have time, up to 4 hours is great. Avoid overnight with lemon-based marinades.
What vegetables work best?
Firm veggies that hold their shape: bell peppers, red onion, zucchini, cherry tomatoes, mushrooms, and small parboiled potato chunks. Avoid watery or delicate produce that collapses quickly.
How do I keep the chicken from drying out?
Don’t overcook it, keep pieces uniform, and let the meat rest for a few minutes after grilling.
Using thighs instead of breasts also boosts juiciness.
Can I make them ahead?
Yes. Prep and marinate the chicken up to 4 hours ahead, and chop veggies a day in advance. Skewer just before grilling to keep everything fresh.
What can I serve with these skewers?
Rice pilaf, couscous, quinoa, Greek salad, grilled corn, or warm pita.
Sauces like tzatziki, garlic yogurt, chimichurri, or a lemon-herb vinaigrette are excellent.
Is there a dairy-free option for sauce?
Absolutely. Try hummus, tahini-lemon sauce, or chimichurri. They pair beautifully with the smoky flavors.
Wrapping Up
Grilled Chicken and Veggie Skewers deliver big flavor with simple steps and everyday ingredients.
The marinade is bold but balanced, and the colorful vegetables turn a basic dinner into something fun and satisfying. Keep this recipe in your back pocket for easy entertaining or fast weeknight meals. Once you’ve mastered the basics, play with spices and sauces to make it your own.
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