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Grilled Chicken Skewers With Veggies - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1.25-inch cubes
  • 1 red bell pepper, cut into 1.25-inch pieces
  • 1 yellow bell pepper, cut into 1.25-inch pieces
  • 1 red onion, cut into 1.25-inch wedges
  • 1 small zucchini, sliced into 1/2-inch rounds
  • 1 cup cherry tomatoes (optional, whole)
  • 8–10 wooden or metal skewers (if wooden, soak in water for 20–30 minutes)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (plus 1 teaspoon zest, optional)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey (or maple syrup)
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt (plus more to taste)
  • Fresh parsley or cilantro, chopped
  • Lemon wedges
  • Cooked rice, quinoa, couscous, or warm pita
  • Tzatziki or yogurt sauce

Method
 

  1. Prep the skewers: If using wooden skewers, soak them in water for at least 20–30 minutes to prevent burning. Pat the chicken dry with paper towels for better browning.
  2. Make the marinade: In a large bowl, whisk together olive oil, lemon juice (and zest if using), soy sauce, honey, garlic, smoked paprika, cumin, oregano, pepper, and salt.
  3. Marinate the chicken: Add the chicken to the bowl and toss to coat. Cover and refrigerate for 20–30 minutes. You can go up to 2 hours for deeper flavor, but don’t exceed 24 hours to keep the texture tender.
  4. Prep the veggies: While the chicken marinates, cut bell peppers, onion, and zucchini into similar-sized pieces. Keep cherry tomatoes whole so they don’t fall apart.
  5. Preheat the grill: Heat a gas or charcoal grill to medium-high (around 400–425°F). If using a grill pan, heat it over medium-high and lightly oil the grates or pan.
  6. Assemble the skewers: Thread chicken and veggies onto skewers, alternating colors for even cooking and a pretty presentation. Don’t pack them too tightly; a little space helps heat circulate.
  7. Grill the skewers: Place the skewers on the grill. Cook for 10–12 minutes total, turning every 2–3 minutes. The chicken should have clear grill marks and reach 165°F internally. If pieces are charring too quickly, move them to a cooler zone.
  8. Rest and garnish: Transfer to a plate and rest for 3–5 minutes. Sprinkle with chopped herbs and serve with lemon wedges.
  9. Serve: Pair with rice, quinoa, or flatbread, and a dollop of tzatziki or yogurt sauce for a bright finish.