Ingredients (Serves 4)
For the Marinade:
1/4 cup olive oil
2 tablespoons lemon juice
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper (optional, for spice)
Salt and black pepper to taste
For the Skewers:
2 lbs (900 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, quartered and separated into layers
1 zucchini, sliced into rounds
Wooden or metal skewers (soaked in water for 30 minutes if using wooden skewers)
For Garnish and Serving:
Fresh parsley, chopped 🌿
Lemon wedges 🍋
Tzatziki sauce or garlic yogurt dip
Instructions
Prepare the Marinade:
In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, cumin, cayenne (if using), salt, and black pepper.
Marinate the Chicken:
Add the chicken pieces to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 1 hour (or up to 8 hours for maximum flavor).
Prepare the Skewers:
Thread the marinated chicken pieces onto skewers, alternating with bell peppers, onion layers, and zucchini slices.
Grill the Skewers:
Preheat the grill to medium-high heat. Oil the grates to prevent sticking.
Place the skewers on the grill and cook for 12–15 minutes, turning occasionally, until the chicken is fully cooked (165°F internal temperature) and the vegetables are slightly charred.
Serve:
Arrange the skewers on a platter, sprinkle with fresh parsley, and serve with lemon wedges and tzatziki sauce.
Tips for Perfect Skewers
Use thighs for juicier chicken, as they retain moisture better than breasts on the grill.
Keep the vegetable pieces similar in size to ensure even cooking.
Don’t overcrowd the skewers; leave space between the pieces for better grilling.
Perfect for Outdoor Feasts
These grilled chicken skewers bring a taste of the Mediterranean to your table, perfect for picnics, barbecues, or summer parties. Pair them with a crisp salad or warm pita bread for a complete meal.
