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Grilled Chicken and Veggie Skewers

These flavorful skewers feature marinated chicken chunks paired with vibrant bell peppers and red onion, threaded onto wooden skewers for grilling. The dish offers a smoky, charred exterior with tender, juicy meat and crisp vegetables, perfect for a summer barbecue or quick dinner. The process involves marinating, assembling, and grilling to achieve a visually appealing, aromatic dish with contrasting textures.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Grilled
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts cut into uniform chunks
  • 2 red or yellow bell peppers sliced thick
  • 1 medium red onion cut into chunks
  • 3 tablespoons olive oil for marinade and brushing
  • 2 tablespoons lemon juice brightens the marinade
  • 3 cloves garlic minced
  • 1 teaspoon oregano or thyme fresh or dried

Equipment

  • Grill
  • Skewers

Method
 

  1. Combine olive oil, lemon juice, minced garlic, and herbs in a bowl to create the marinade. Whisk until well blended and fragrant.
  2. Place the chicken chunks in a large zip-top bag or shallow dish, then pour the marinade over the meat. Seal or cover and refrigerate for at least 30 minutes, up to 4 hours, to allow the flavors to soak in.
  3. Preheat the grill to medium-high heat until the grates are hot and slightly smoky, about 10 minutes. Meanwhile, prepare the vegetables by slicing bell peppers and red onion into thick chunks.
  4. Thread the marinated chicken pieces onto skewers, alternating with slices of bell peppers and onion, making sure to leave some space for even cooking.
  5. Brush the assembled skewers with a little olive oil to prevent sticking and enhance charring, then place them on the hot grill.
  6. Grill the skewers for about 6-8 minutes per side, turning occasionally. You’ll hear the sizzle and see the vegetables beginning to char while the chicken develops a golden crust.
  7. Check the chicken’s internal temperature with a meat thermometer; it should reach 165°F. The vegetables should be tender with visible grill marks and slight charring.
  8. Remove the skewers from the grill and let them rest for a couple of minutes. Brush with a little more olive oil if desired, then serve hot, showcasing the smoky, juicy chicken with charred vegetables.