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Grilled Chicken and Veggie Skewers - Bright, Juicy, and Easy

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. Prep the chicken: Cut chicken into 1.5-inch cubes. Pat dry with paper towels to help the marinade stick and encourage browning.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the grill: Heat to medium-high (about 400–450°F). Clean and oil the grates well to prevent sticking.
  6. 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.
  7. 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.
  8. 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.
  9. Serve: Pair with rice, couscous, naan, pita, or a simple salad. A side of tzatziki, hummus, or chimichurri is excellent.