Grilled Chicken and Veggie Skewers
These Grilled Chicken and Veggie Skewers are juicy, colorful, and packed with Mediterranean flavor thanks to a simple olive oil, lemon, and herb marinade. With minimal prep and just 12–15 minutes on the grill, they make a healthy, crowd-pleasing dinner that's endlessly customizable and perfect for everything from busy weeknights to summer cookouts.
Equipment
- Metal skewers (flat) - Flat skewers prevent ingredients from spinning when flipped; preferred over round
- Bamboo or wooden skewers - (optional) Soak in water for at least 30 minutes before use
- Outdoor gas or charcoal grill - Or an indoor grill pan
- Instant-read meat thermometer - Essential for verifying chicken reaches 165°F (74°C)
- Large zip-lock bags or mixing bowl - For marinating the chicken
- Sharp chef's knife
- Cutting board - Sturdy
- Silicone basting brush - For oiling grill grates and brushing reserved marinade onto skewers
- Large plate or sheet pan - For holding assembled skewers before grilling
- Tongs - For turning skewers on the grill
Ingredients
For the Marinade
- 4 tbsp olive oil - 60 ml
- 3 tbsp fresh lemon juice - 45 ml; about 1 large lemon
- 4 garlic cloves - minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes - optional, for heat
For the Skewers
- 1.5 lbs boneless skinless chicken breasts or thighs - 680 g; cut into 1½-inch (3.8 cm) cubes
- 1 medium zucchini - cut into ½-inch (1.3 cm) rounds
- 1 medium yellow squash - cut into ½-inch (1.3 cm) rounds
- 1 large red bell pepper - cut into 1½-inch (3.8 cm) pieces
- 1 large yellow bell pepper - cut into 1½-inch (3.8 cm) pieces
- 1 medium red onion - cut into 1½-inch (3.8 cm) wedges
- 8 oz cremini or button mushrooms - 225 g; stems trimmed
- 1 cup cherry tomatoes - 150 g; left whole
For Finishing
- fresh flat-leaf parsley or basil - roughly chopped, for garnish
- lemon wedges - for serving
- flaky sea salt - optional, for finishing
Instructions
- Whisk together olive oil, lemon juice, minced garlic, oregano, basil, thyme, smoked paprika, onion powder, salt, pepper, and red pepper flakes (if using) in a large bowl or zip-lock bag. Set aside 2 tablespoons (30 ml) of marinade in a small bowl to use as a basting glaze — do not use this reserved portion on raw chicken.
- Pat chicken dry with paper towels, cut into uniform 1½-inch (3.8 cm) cubes, and add to the marinade, tossing to coat thoroughly. Seal and refrigerate for at least 1 hour, ideally 4–8 hours; do not exceed 8 hours or the lemon juice will break down the texture.
- Cut zucchini and squash into ½-inch rounds; cut peppers and onion into 1½-inch pieces; trim mushroom stems and leave cherry tomatoes whole. Toss vegetables in a drizzle of olive oil with salt and pepper; add them to the marinade for the last 30 minutes of the chicken's marinating time.
- If using bamboo or wooden skewers, submerge them fully in cold water and soak for at least 30 minutes (up to 1 hour) to prevent charring on the grill. Metal skewers can skip this step.
- Thread chicken and vegetables alternately onto skewers, leaving a small ¼-inch gap between each piece for even heat circulation. You should get approximately 8–10 skewers.
- Preheat your gas grill to medium-high heat (400–425°F / 205–220°C) for 10–15 minutes, then clean the grates and wipe with an oil-dipped paper towel held in tongs to prevent sticking. For charcoal, let coals burn to ash-gray before spreading evenly.
- Grill skewers for 5–7 minutes per side, rotating a quarter turn each time, until the chicken reaches an internal temperature of 165°F (74°C) — about 12–15 minutes total. In the last 2 minutes, brush with the reserved marinade for a fresh burst of flavor.
- Transfer skewers to a clean plate and rest for 3–5 minutes, then garnish with fresh chopped parsley or basil and a pinch of flaky sea salt. Serve with lemon wedges on the side for squeezing over everything.
Notes
- Marinate for at least 1 hour, but 4–8 hours gives the best flavor and tenderness. Do not exceed 8–10 hours as the lemon juice will make the chicken mealy.
- Cut all chicken and vegetables to roughly 1½ inches (3.8 cm) so they cook at the same rate and you avoid charred veggies with underdone chicken.
- Always reserve 2 tablespoons of marinade BEFORE adding raw chicken to use as a safe finishing glaze.
- Chicken thighs are more forgiving than breasts — they stay juicy even if cooked a minute or two longer than ideal.
- Put cherry tomatoes on their own skewer if possible; they cook faster than everything else and can turn to mush.
- No grill? Bake assembled skewers on a foil-lined sheet pan at 425°F (220°C) for 20–25 minutes, flipping halfway, then broil 2–3 minutes for color.
- Store leftovers (slid off skewers) in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Reheat leftovers in a skillet over medium heat with a drizzle of olive oil for 3–5 minutes to keep vegetables from going mushy.
- Assemble skewers up to a few hours ahead, cover, and refrigerate. Let them sit at room temperature for 15–20 minutes before grilling so they cook evenly.
- For extra flavor variations, swap the marinade for teriyaki, BBQ sauce with pineapple, or harissa paste.
Nutrition
Serving: 1Serving (2–3 skewers)Calories: 280kcalCarbohydrates: 11gProtein: 32gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7.5gCholesterol: 80mgSodium: 520mgPotassium: 750mgFiber: 3gSugar: 6gVitamin A: 35IUVitamin C: 105mgCalcium: 4mgIron: 8mg
Tried this recipe?Let us know how it was!