Chicken & Olive Skewers

Name: Chicken & Olive Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 600 g chicken breast (boneless, skinless, cut into 1.5-inch cubes); 200 g green olives (pitted, whole or halved if large); 2 pcs bell pepper (large, cut into 1.5-inch squares); 1 pcs red onion (medium, cut into chunks and layers separated); 3 tbsp olive oil; 1 pcs lemon (juiced, about 3 tbsp); 4 pcs garlic (cloves, minced); 1 tsp dried oregano; 0.5 tsp salt; 1 pinch black pepper; 2 tsp oil (for brushing the grill)

RATING

0.0/5

TASTE SCORE

8/10

Juicy, herb-marinated chicken chunks threaded onto skewers with briny olives and colorful bell peppers. Grilled to perfection with a beautiful char, these Mediterranean-inspired skewers are a quick, flavorful meal that comes together fast for weeknight dinners or backyard cookouts.

PREP

20m

COOK

12m

SERVES

2 PIECES

474 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Make the marinade.
1.In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper until well combined.
2.Taste the marinade and adjust seasoning if needed.
prep · ~15 min
Marinate the chicken.
1.Add chicken cubes to the marinade and toss to coat every piece evenly.
2.Cover the bowl and let it sit at room temperature for 15 minutes while you prepare the vegetables.
3.For deeper flavor, refrigerate for up to 4 hours.
prep · ~5 min
Assemble the skewers.
1.Thread marinated chicken, bell pepper squares, red onion chunks, and olives onto skewers, alternating ingredients for a colorful look.
2.Leave a small gap between each piece so heat circulates evenly.
3.Pack the pieces snug but not squashed.
TIPArrange about 3-4 chicken pieces per skewer so they cook evenly without overcrowding.
grill · ~2 min
Preheat and oil the grill.
1.Preheat the grill or grill pan to medium-high heat.
2.Brush the grates with oil to prevent sticking.
TIPThe grill is ready when you can hold your hand 4 inches above it for only 2-3 seconds.
grill · ~14 min
Grill the skewers.
1.Place the skewers on the hot grill and cook for 5-6 minutes.
2.Turn the skewers a quarter turn and grill another 5-6 minutes.
3.Continue turning every 3-4 minutes, cooking until chicken is charred on the outside and reaches 165°F (74°C) internally, about 12-14 minutes total.
TIPResist the urge to move the skewers too often — let them develop a nice char before turning.
rest · ~3 min
Rest the skewers.
Transfer the cooked skewers to a serving platter and let them rest for 3 minutes so the juices redistribute.
garnish · ~1 min
Garnish with fresh herbs and a squeeze of lemon.
1.Sprinkle with chopped parsley or oregano if desired.
2.Drizzle with extra lemon juice for brightness.
3.Serve warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut chicken and veggies into uniform 1.5-inch pieces for even cooking.
2
Soak wooden skewers in water 30 minutes before grilling to prevent burning.
3
Leave a small gap between pieces on the skewer so heat can circulate.
4
Use a grill basket for smaller items like olives that might fall through grates.
5
Let marinated chicken sit at room temperature 15 minutes for more tender results.
6
Rest skewers 3 minutes off the grill so juices redistribute evenly.
7
If using metal skewers, oil them lightly to help the chicken release easily.