Grilled Mediterranean Chicken Skewers
These grilled Mediterranean chicken skewers are a healthy and flavorful grilling recipe featuring juicy marinated chicken thighs, fresh herbs, and vibrant vegetables. Packed with lemon, garlic, and olive oil, this easy dinner comes together in about 35 minutes with bold, coastal Mediterranean flavor.
Servings: 2 servings
Calories: 480kcal
Cost: 3
Equipment
- grill medium-high heat
- skewers metal or soaked wooden
- mixing bowl
- knife
- cutting board
- Tongs
Ingredients
- 5 tbsp extra virgin olive oil
- 2 lemons (zest and juice)
- 8 cloves garlic, finely grated
- 2 tbsp fresh oregano, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp fresh rosemary, chopped
- 1 tsp smoked paprika
- 0.5 tsp red pepper flakes
- 1 tsp salt
- black pepper to taste
- 500 g boneless skinless chicken thighs
- 1 red onion, cut into chunks
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup Greek yogurt
- 0.5 English cucumber, grated and drained
- 1 clove garlic, grated (for tzatziki)
- 1 tbsp fresh dill
- 0.5 lemon (juice for tzatziki)
- 1 tbsp olive oil (for tzatziki)
Instructions
- In a large bowl, whisk together olive oil, lemon zest and juice, garlic, oregano, thyme, rosemary, smoked paprika, red pepper flakes, salt, and black pepper.
- Cut chicken into 1.5 to 2-inch pieces, add to marinade, and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
- Prepare tzatziki by combining Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, and salt. Chill until serving.
- Soak wooden skewers in water for 30 minutes or prepare metal skewers.
- Thread marinated chicken onto skewers, alternating with onion, zucchini, and bell pepper. Leave small gaps between pieces.
- Preheat grill to medium-high heat (400–425°F) and oil grates.
- Grill skewers over direct heat for 5–6 minutes, then flip and cook another 4–5 minutes until charred and cooked through.
- Check that chicken reaches 165°F internally before removing from grill.
- Rest skewers for 3 minutes, then finish with lemon juice, olive oil, and fresh herbs. Serve with tzatziki.
Notes
Marinate chicken for at least 2 hours, preferably overnight for best flavor. Use chicken thighs for juiciness and better grill tolerance. Cut pieces evenly (1.5–2 inches) for consistent cooking. Do not overcrowd skewers. Oil grill grates right before cooking to prevent sticking. Fresh herbs are strongly recommended over dried for best flavor. Let skewers rest before serving and finish with lemon juice and herbs.