Use this easy recipe to serve up tender, juicy, flavorful chicken and veggies with a hint of smokiness and loads of personality!
One of my favorite local restaurants serves amazing Mediterranean food. I often have a hard time choosing between freshly made falafel, dawali, and kibbeh—so I’ll just order chicken kabobs instead! Their version comes with grilled chicken and vegetable chunks piled atop the most gorgeous rice that’s dotted with pine nuts, slivered almonds, and a hint of cinnamon. Swoon!
This grilled chicken skewers recipe is an attempt to recreate that flavorful dish at home. A brief soak in Greek yogurt-based marinade ensures the chicken stays tender and juicy through the high-heat grilling. It also infuses the meat with deep savoriness from the garlic, thyme, and oregano, plus a little gentle heat from cayenne pepper. The smokiness of the grill adds complexity to both the chicken and the veggies—but a last-minute flavor hit comes from the lemon dressing! When you brush it over the hot skewers, its citrusy brightness heightens all the earthy, savory notes of the dish.
Whether you make this for a casual weekend meal or as part of a big family picnic, everyone will rave about the amazing flavors packed into those skewered chunks of yumminess!
Why and how to soak your skewers
Soaking wooden skewers helps keep them from burning up on the grill while also making them a little more durable. When dry skewers sit over direct heat, their thin edges scorch quickly and can char, weaken, or even catch fire before the chicken is cooked through—not ideal! A quick soak saturates the wood fibers with water so they’re slower to burn, which is especially important for recipes like this that require several turns over medium-high heat. If you skip the soaking step, you may find the exposed ends turning black, breaking, or splintering when you try to flip or serve the skewers. In a worst-case scenario, the skewers can snap and drop food through the grates or flare if they ignite.
To soak them, place the wooden skewers in a shallow baking dish or rimmed tray, cover completely with cool water, and weigh them down with a plate so they stay submerged. Let them soak for at least 30 minutes—up to a few hours is fine—then drain and pat them lightly dry before threading on the chicken and vegetables.
How do I store leftovers?
Let your grilled chicken skewers cool before storing, but don’t leave them at room temp for more than 2 hours. Store leftover skewers in an airtight container in the fridge for up to 4 days. Leftover lemon dressing will keep in an airtight container in the fridge for up to 3-5 days, but it does not freeze well. You can freeze the skewers before or after grilling for up to 2 months. Arrange raw or cooked skewers in a single layer on a baking sheet, freeze until firm (about 1 hour), then transfer to a freezer-safe container or bag with as much air removed as possible. Thaw overnight in the fridge. Grill raw skewers straight from the fridge as directed in the recipe. Enjoy cooked leftovers cold, or reheat them briefly on the grill or in the microwave until steaming hot throughout.
Serving suggestions
Serve your grilled chicken skewers alongside other light, flavorful dishes. A bed of Baked Rice or Avocado Rice makes a satisfying foundation for the grilled chicken and veggies. Add a side of Sautéed Corn With Basil Butter for summery freshness, Parmesan Roasted Asparagus for depth, and Yogurt Herb Dipping Sauce for vibrant coolness.
Grilled Chicken Skewers
Ingredients
For The Chicken And Marinade:
- 1/2 cup plain Greek yogurt
- 1/4 cup olive oil
- 2 cloves garlic minced
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 chicken breasts boneless, skinless, and cut into 1-inch cubes
For The Lemon Dressing:
- 1/4 cup olive oil
- 3 tablespoons lemon juice freshly squeezed
- 2 cloves garlic minced
- 2 tablespoons fresh basil chopped
For The Skewers:
- 2 bell peppers any color, cut into chunks
- 1 large red onion cut into chunks
- 8-10 wooden skewers 10- to 12-inch, soaked in water for 30 minutes
For Serving:
- Pita bread optional
- Yogurt-herb dipping sauce optional
Instructions
Marinate The Chicken:
- In a large mixing bowl, whisk together the yogurt and olive oil. Add the garlic, thyme, oregano, cayenne pepper, salt, and black pepper. Whisk until evenly combined.
- Add the chicken and toss until every piece is well coated. Cover and refrigerate for at least 3 hours and up to 6 hours.
Make The Lemon Dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, and basil until emulsified. Set aside at room temperature while you grill.
Prepare And Grill The Skewers:
- Preheat a gas or charcoal grill to high heat (450–500°F). Clean and oil the grates.
- Using a slotted spoon or tongs, lift the chicken pieces from the marinade, letting excess drip back into the bowl. Discard the used marinade.
- Thread the chicken, bell peppers, and red onion pieces onto the soaked skewers, alternating ingredients and leaving a little space between each piece so they cook evenly.
- Place the skewers on the hot grill. Cover and cook for about 3-4 minutes, until you see good grill marks.
- Turn the skewers every 3-4 minutes, keeping the lid closed between turns, until the vegetables are tender and the chicken is cooked through to an internal temperature of 165°F in the thickest pieces, 10-15 minutes total.
Finish And Serve the Dish:
- Transfer from the grill to a serving platter and brush all over with the lemon dressing.
- Serve immediately with warm pita bread, yogurt-herb dipping sauce, and more lemon dressing as desired.
Leave a Comment