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Lemon Garlic Grilled Chicken Skewers with Veggies

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Prep Time 20 minutes
Cook Time 12 minutes
Marinating time 1 hour
Total Time 1 hour 32 minutes
Servings 4

Ingredients
  

  • Chicken and Marinade:
  • 1½ lbs 680g boneless skinless chicken thighs or breasts, cut into 1½-inch chunks
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional
  • Vegetables:
  • 1 large red bell pepper cut into 1½-inch pieces
  • 1 large yellow bell pepper cut into 1½-inch pieces
  • 1 medium zucchini cut into ½-inch rounds
  • 1 red onion cut into wedges, layers separated
  • 1 cup cherry tomatoes optional
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For Serving:
  • Fresh parsley or cilantro chopped
  • Lemon wedges
  • Warm flatbread or pita
  • Cucumber mint yogurt dip or hummus

Instructions
 

  • Whisk together all marinade ingredients in a large bowl. Add chicken chunks and toss to coat. Cover and refrigerate for 1 to 2 hours.
  • Cut all vegetables into pieces the same size as the chicken. Toss with olive oil, salt, and pepper.
  • Thread chicken and vegetables alternately onto skewers, leaving a small gap between each piece.
  • Heat grill or grill pan to medium-high. Oil the grates lightly.
  • Grill skewers for 10 to 12 minutes total, turning every 3 minutes, until chicken is golden with grill marks and registers 165°F (74°C) at the thickest piece. Vegetables should be lightly charred and tender.
  • Rest on a platter for 3 minutes. Scatter fresh herbs and drizzle with olive oil. Serve with lemon wedges, warm flatbread, and yogurt dip.

Notes

  • Use chicken thighs over breasts for juicier, more forgiving skewers
  • Cut all pieces to a consistent size for even cooking
  • Marinate for 1 to 2 hours minimum — do not exceed 4 hours as the lemon breaks down the chicken
  • Leave small gaps between pieces on the skewer for heat circulation and proper charring
  • Use a timer — 3 minutes per side, 4 sides, is the reliable formula
  • Rest the skewers 3 minutes off the grill before serving for juicier chicken
  • Thread and refrigerate skewers overnight for an even more flavorful result
  • For oven cooking, roast at 425°F for 20 to 22 minutes, then broil 3 minutes for color
  • Never reuse the raw chicken marinade as a sauce without boiling it first
  • Pairs beautifully with warm flatbread, hummus, herbed rice, or a simple green salad