Grilled Chicken and Vegetable Skewers

Name: Grilled Chicken and Vegetable Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g chicken breast (boneless, skinless, cut into 1.5-inch cubes); 2 pcs bell pepper (assorted colors, cut into 1.5-inch squares); 1 pcs onion (large, cut into chunks and layers separated); 3 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 4 pcs garlic (cloves, minced); 1 tsp dried oregano; 1 tsp smoked paprika; 0.5 tsp salt; 1 pinch black pepper (freshly ground)

RATING

4.6/5(185)

TASTE SCORE

9/10

Juicy, char-grilled chicken chunks threaded onto skewers with colorful bell peppers and onions, brushed with a smoky, tangy marinade. These quick kabobs come together in under 30 minutes and deliver a backyard barbecue classic straight to your dinner table.

PREP

20m

COOK

12m

SERVES

2 PIECES

377 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak the skewers and make the marinade.
1.Soak wooden skewers in water for at least 30 minutes to prevent burning.
2.In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and black pepper until well combined.
TIPSoaking skewers is non-negotiable — dry skewers will catch fire on the grill.
prep · ~15 min
Marinate the chicken and vegetables.
1.Add chicken cubes, bell pepper squares, and onion chunks to the bowl with the marinade.
2.Toss everything together with your hands or a spatula until evenly coated.
3.Let it sit at room temperature for 15 minutes while the grill heats up.
TIPDon't marinate longer than 30 minutes — the lemon juice will start to break down the chicken texture.
grill
Preheat the grill to medium-high heat.
Preheat your grill or grill pan to medium-high heat (around 400°F / 200°C). Lightly oil the grates to prevent sticking.
TIPA properly hot grill gives you those beautiful char marks without drying out the meat.
assemble
Thread the skewers.
1.Thread marinated chicken and vegetables onto the soaked skewers, alternating between chicken, bell pepper, and onion.
2.Leave a small gap between each piece so heat can circulate evenly.
3.Aim for 5-6 pieces per skewer — don't overcrowd.
TIPAlternating ingredients ensures every bite has a mix of flavors and colors.
grill · ~12 min
Grill the skewers until charred and cooked through.
1.Place skewers on the hot grill and cook for 5-6 minutes on the first side, until grill marks appear.
2.Flip each skewer and grill another 5-6 minutes on the second side.
3.Check that chicken is cooked through — internal temperature should reach 165°F (74°C).
TIPResist the urge to flip too early — the chicken releases naturally from the grates when it's ready to turn.
rest · ~3 min
Rest the skewers for 3 minutes.
Transfer skewers to a plate and let them rest for 3 minutes. This keeps the chicken juicy and allows the vegetables to cool slightly.
TIPResting redistributes the juices — skip this step and the chicken will dry out the moment you cut into it.
serve
Serve hot with lemon wedges on the side.

PRO TIPS

What to keep in mind.

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

1
Soak wooden skewers for at least 30 minutes to prevent them from catching fire on the grill.
2
Cut chicken and vegetables into uniform 1.5-inch pieces so they cook at the same rate.
3
Leave a small gap between pieces on the skewer to allow heat to circulate and cook evenly.
4
Resist flipping the skewers too early — chicken will release naturally when properly seared.
5
Always check that the internal temperature of the chicken reaches 165°F (74°C) for safe eating.
6
Let the cooked skewers rest for 3 minutes to redistribute juices and keep the meat moist.

RECIPE VARIATIONS