Why You’ll Love This Mediterranean Grilled Chicken Skewers

• It’s a total flavour bomb. The marinade does all the heavy lifting here, penetrating the chicken with a zesty, herby goodness that really sings after a turn on the grill. You get that beautiful contrast of the smoky, slightly crispy exterior and the incredibly moist interior.
• It’s as fun to make as it is to eat. Threading the skewers is a wonderfully therapeutic activity—honestly, it’s a great way to get others involved in the kitchen. Plus, the colourful array of chicken, peppers, and onions just looks so cheerful.
• It’s incredibly versatile. You can serve these skewers over fluffy couscous, tucked into warm pita bread with tzatziki, or simply on a big bed of greens for a lighter option. They’re the star of the show but play so nicely with others.
• It feels healthy and nourishing. With lean protein and a rainbow of vegetables, this meal leaves you feeling satisfied and energised, not weighed down. It’s a celebration of fresh, simple ingredients coming together in the best way possible.

Ingredients & Tools

• 600 g boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1 large red onion, cut into chunks
• 2 bell peppers (any colour), cut into 1-inch pieces
• 1 large lemon, juiced and zested
• 4 cloves garlic, minced
• 3 tbsp extra virgin olive oil
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup fresh parsley, finely chopped
• To taste sea salt and freshly ground black pepper

Tools: 8-10 wooden or metal skewers, a large bowl for marinating, a sharp knife, and a grill or grill pan.

Don’t skip the fresh lemon zest—it adds a beautiful, fragrant brightness that dried zest just can’t match. And if you have time, using chicken thighs will give you an even more succulent, forgiving result on the grill, as they have a slightly higher fat content.

Serves: 4 | Prep Time: 20 minutes (plus marinating time) | Cook Time: 10-12 minutes | Total Time: 30-40 minutes

Before You Start: Tips & Ingredient Notes

• Soak those wooden skewers! If you’re using wooden skewers, this is non-negotiable. Soak them in water for at least 30 minutes before grilling to prevent them from burning to a crisp. It’s a small step that makes a huge difference.
• Cut everything uniformly. Try to cut your chicken and vegetables into similar-sized pieces. This isn’t just for looks—it ensures everything cooks at the same rate, so you don’t end up with raw chicken and burnt peppers.
• Don’t rush the marinade. Marinating time is where the magic happens. A quick 30-minute soak will impart flavour, but if you can let it go for 2-4 hours (or even overnight in the fridge), the chicken will be exponentially more tender and flavourful.
• Pat the chicken dry before marinating. This might seem counterintuitive, but giving the chicken cubes a quick pat with a paper towel helps the marinade cling to the surface better, rather than just sliding off a wet chicken.

How to Make Mediterranean Grilled Chicken Skewers

Serving Suggestions

Complementary Dishes

• Lemon-Herb Couscous — The light, fluffy texture of couscous is the perfect base to soak up any delicious juices from the skewers, and the lemon echoes the flavours in the marinade beautifully.
• A Simple Greek Salad — Crisp cucumber, juicy tomatoes, red onion, and briny feta cheese provide a cool, refreshing contrast to the warm, smoky skewers.
• Grilled Flatbreads or Pitas — Warm, slightly charred bread is perfect for tearing and sharing, and can be used to make little wraps with chunks of chicken and a dollop of tzatziki.

Drinks

• A Crisp, Dry Rosé — The bright acidity and berry notes in a good rosé complement the herbal and smoky flavours of the grill without overpowering them.
• Citrus-Forward Pale Ale — A beer with citrusy hops will mirror the lemon in the dish and cut through the richness of the chicken wonderfully.
• Sparkling Water with Lemon and Mint — A non-alcoholic option that’s incredibly refreshing and cleanses the palate between each flavourful bite.

Something Sweet

• Honey & Yogurt with Fresh Figs — A simple, elegant dessert where creamy yogurt, drizzle of honey, and ripe figs continue the Mediterranean theme and provide a light, sweet finish.
• Lemon Olive Oil Cake — A moist, not-too-sweet cake that carries the lovely citrus notes from the main course into dessert in the most delightful way.
• Baklava — For a truly decadent end, the flaky, nutty, honey-soaked layers of baklava are a classic pairing that feels like a real celebration.

Top Mistakes to Avoid

• Mistake: Skipping the skewer soak. I’ve learned this the hard way—there’s nothing worse than the smell of burning wood overshadowing your beautifully grilled chicken. A good soak is your best insurance policy.
• Mistake: Crowding the skewers. If you pack the ingredients too tightly, the heat can’t properly reach all sides, leading to steaming instead of grilling. You’ll miss out on that lovely caramelisation and char.
• Mistake: Constantly flipping the skewers. Patience is key! Let them cook undisturbed for a few minutes on each side to develop those beautiful, flavourful grill marks. Fiddling with them too much can cause the chicken to tear.
• Mistake: Cutting into the chicken immediately. I know it’s tempting, but resting the skewers for five minutes is non-negotiable. If you cut right in, all those precious juices will end up on the plate, not in the meat.

Expert Tips

• Tip: Use two skewers for stability. For larger pieces or if you’re worried about things spinning, thread the ingredients onto two parallel skewers. It creates a much more stable “ladder” that’s easier to flip.
• Tip: Reserve a little marinade for basting. Before you add the chicken, set aside a tablespoon or two of the plain marinade. You can brush this onto the skewers during the last minute of grilling for an extra gloss and flavour boost. Never baste with used marinade that raw chicken has been in.
• Tip: Get creative with your veggies. While peppers and onions are classic, don’t be afraid to add cherry tomatoes, zucchini slices, or even chunks of halloumi cheese to your skewers for variety and colour.
• Tip: Check for doneness with a thermometer. For perfectly cooked chicken every single time, an instant-read thermometer is your best friend. Take the guesswork out and aim for 74°C (165°F) in the thickest piece.

FAQs

Can I make these skewers ahead of time?
Absolutely! You can assemble the skewers (with marinated chicken and veggies) up to a day in advance. Keep them covered on a tray in the refrigerator until you’re ready to grill. This is a fantastic timesaver for parties. Just note that if you’re using wooden skewers, they’ll continue to absorb moisture from the fridge, which is actually a good thing for preventing burns!

Can I bake these in the oven instead of grilling?
You sure can. If the weather isn’t cooperating, preheat your oven to 200°C (400°F). Arrange the skewers on a baking sheet lined with parchment paper or on a wire rack set over a baking sheet for better air circulation. Bake for 15-20 minutes, flipping halfway through, until the chicken is cooked through. You won’t get the smoky char, but they’ll still be delicious.

What’s the best way to reheat leftovers?
To avoid drying out the chicken, gentle reheating is key. The best method is in a low oven (around 150°C / 300°F) for about 10-15 minutes, or until warmed through. You can also reheat them in a skillet with a tiny splash of water or broth over medium-low heat, covering the pan to create some steam.

I don’t have smoked paprika. What can I use instead?
No problem! The smoked paprika adds a subtle smokiness, but you can substitute it with regular sweet paprika. The flavour profile will be slightly different—more sweet and earthy than smoky—but still utterly delicious. A tiny pinch of chipotle powder could also work if you want a bit of heat and smoke.

How can I tell if the chicken is done without a thermometer?
The most reliable way is with a thermometer, but visually, the chicken should be uniformly white all the way through with no pinkness. When you press on a piece with tongs, it should feel firm, not soft or squishy. You can also carefully cut into the thickest piece on one skewer to check; the juices should run completely clear, not pink.