Greek Chicken Skewers

Ingredients

• 60 ml (1/4 cup)olive oil
• 60 ml (1/4 cup)lemon juice
• 2 clovesgarlic, minced
• 15 ml (1 tablespoon)dried oregano
• 5 ml (1 teaspoon)salt
• 2.5 ml (1/2 teaspoon)pepper
• 454 g (1 pound)boneless chicken thighs, or breasts for a leaner option
• 150 g (1 cup), dicedbell peppers
• 160 g (1 cup), dicedred onion

Instructions

1. 1

   Mix the marinade

   In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt and pepper.

2. 2

   Marinate the chicken

   Cut the chicken into 2.5 cm (1-inch) cubes and add it to the marinade. Mix to coat each piece, cover the bowl with cling film and refrigerate for at least 30 minutes or up to 4 hours.

3. 3

   Thread the skewers

   Thread the marinated chicken onto skewers, alternating it with the bell peppers and red onion.

4. 4

   Heat the grill

   Preheat a grill or grill pan over medium-high heat.

5. 5

   Grill the skewers

   Cook the skewers for about 10–15 minutes, turning them occasionally, until the chicken is fully cooked and marked by the grill.

6. 6

   Rest before serving

   Let the skewers rest for a few minutes, then serve warm.

What are Greek chicken skewers?

These skewers bring together chicken, vegetables and a lemon-and-herb marinade in a format made for grilling. They draw on Greek flavours such as olive oil, lemon and oregano, and are easy to serve straight from the grill.

The combination works because the bright marinade seasons the chicken while peppers and red onion add colour and sweetness. Alternating the ingredients on each skewer makes every serving a mix of chicken and vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 25g protein, 8g carbs, 20g fat.

The chicken provides most of the protein, while the olive oil contributes much of the fat. The lemon juice, peppers and onion supply some of the carbohydrates; serve the skewers with salad or extra vegetables for a balanced plate, or add rice or bread if you want a more substantial meal.

The marinade’s key ingredients

Lemon and garlic: lemon juice gives the marinade its fresh, sharp note, while minced garlic adds savoury aroma. Olive oil helps the seasonings coat the chicken.

Oregano and seasoning: dried oregano gives the skewers their herbal character. Salt and pepper round out the marinade, so mix them in evenly before adding the chicken.

Cut and thread evenly

Chicken cubes: cut the chicken into similarly sized 2.5 cm (1-inch) pieces so they cook at a similar pace. Keep the pepper and onion pieces manageable for threading.

Alternating ingredients: space the chicken and vegetables along the skewers rather than packing them tightly. This helps heat reach the chicken and makes the skewers easier to turn.

Marinating and timing

Minimum time: refrigerate the chicken in the marinade for at least 30 minutes, as directed. If preparing ahead, keep it chilled and do not exceed 4 hours.

Cooking time: allow about 10–15 minutes on a medium-high grill, turning the skewers occasionally. The method also requires at least 30 minutes of marinating, so the stated 30-minute total time does not include that wait.

Check for doneness

Visual cues: look for grill marks and chicken that is cooked through. Colour on the outside alone is not a reliable indication that the centre is done.

Resting: leave the skewers to rest for a few minutes before serving. This brief pause also gives you time to finish any sides.

What to serve alongside

Fresh sides: serve the skewers with a crisp salad, cucumber and tomato, or warm flatbread for a simple meal. A yoghurt-based sauce can offer a cool contrast to the grilled flavours.

For a heartier plate, add rice or roasted potatoes. Extra vegetables alongside the skewers make an easy way to round out the meal.

Recipe notes & tips

• Cut the chicken into evenly sized cubes to help the pieces cook at a similar rate.
• Soak wooden skewers before threading if their packaging recommends it.
• Keep the marinating chicken covered in the refrigerator.
• Leave a little space between ingredients on each skewer to make turning easier.
• Turn the skewers occasionally so the chicken and vegetables cook on multiple sides.
• Rest the skewers for a few minutes before serving.

Variations

• Use chicken breast: swap in boneless chicken breasts for the leaner option noted in the recipe.
• Add courgette: thread chunks of courgette between the chicken and other vegetables.
• Try fresh herbs: finish the cooked skewers with chopped fresh parsley.
• Serve with yoghurt sauce: add a cool yoghurt dip alongside the warm skewers.
• Make it a bowl: serve the chicken and vegetables over rice with the cooking juices.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so smaller pieces do not cook much faster.
• Skipping the marinade: give the chicken at least 30 minutes in the covered bowl in the refrigerator.
• Overpacking skewers: leave room between pieces so heat can circulate and turning is easier.
• Turning too rarely: rotate the skewers occasionally for grill marks on more than one side.
• Serving immediately: rest the skewers for a few minutes before bringing them to the table.

How to store

Refrigerate leftover chicken and vegetables in a covered container for up to 3 days. Reheat until hot throughout in a pan or microwave; remove the food from the skewers first if that makes reheating easier.

Frequently asked questions