Name: Grilled Chicken and Vegetable Skewers Recipe
Prep time: 15 min
Cook time: 12 min
Ingredients: Chicken breasts – 1 pound (cut into 1-inch cubes. I prefer boneless, skinless chicken for easy grilling and quick cooking.); Red bell pepper – 1 large (cut into bite-sized pieces. Adds sweetness and vibrant color.); Yellow bell pepper – 1 large (cut into bite-sized pieces. The contrast with red bell pepper makes the skewers look appealing.); Zucchini – 1 medium (sliced into thick half-moons. Fresh zucchini grills beautifully without becoming mushy.); Red onion – 1 medium (cut into chunks. Gives a mild sweetness and aroma when grilled.); Olive oil – 3 tablespoons. Helps veggies caramelize and prevents chicken from drying.; Garlic – 2 cloves (minced. I always use fresh garlic for the best flavor punch.); Lemon juice – 2 tablespoons. Brightens the flavors and tenderizes the chicken.; Salt – 1 teaspoon. Enhances all the natural flavors of the ingredients.; Black pepper – ½ teaspoon. Adds subtle heat and depth.; Optional herbs – 1 teaspoon each of dried oregano or thyme. I like these because they complement the smoky grilled flavor.

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I have to admit, every time I make this Grilled Chicken and Vegetable Skewers Recipe – Easy & Flavorful, my backyard instantly smells like a summer barbecue festival. I love how simple they are to prepare, but still impress everyone at the table. The combination of tender chicken and fresh vegetables on skewers just hits the perfect balance of flavor and texture.

I often experiment with different marinades and veggies, and honestly, it never disappoints. If you’re looking for a healthy, colorful, and flavorful meal, this recipe is my go-to. You can also enjoy similar hearty meals like One Pot Sausage Linguine Recipe for a comforting dinner option.

Ingredients

Here’s what you’ll need to make these skewers perfectly every time. I always focus on using fresh ingredients, as they make a huge difference in taste. You might pair them with a side from our Oven Baked Meatball Sandwiches Recipe for a delicious combo.

Chicken breasts – 1 pound, cut into 1-inch cubes. I prefer boneless, skinless chicken for easy grilling and quick cooking.
Red bell pepper – 1 large, cut into bite-sized pieces. Adds sweetness and vibrant color.
Yellow bell pepper – 1 large, cut into bite-sized pieces. The contrast with red bell pepper makes the skewers look appealing.
Zucchini – 1 medium, sliced into thick half-moons. Fresh zucchini grills beautifully without becoming mushy.
Red onion – 1 medium, cut into chunks. Gives a mild sweetness and aroma when grilled.
Olive oil – 3 tablespoons. Helps veggies caramelize and prevents chicken from drying.
Garlic – 2 cloves, minced. I always use fresh garlic for the best flavor punch.
Lemon juice – 2 tablespoons. Brightens the flavors and tenderizes the chicken.
Salt – 1 teaspoon. Enhances all the natural flavors of the ingredients.
Black pepper – ½ teaspoon. Adds subtle heat and depth.
Optional herbs – 1 teaspoon each of dried oregano or thyme. I like these because they complement the smoky grilled flavor.

Note: Serves 4

Variations

I love playing around with this recipe depending on dietary needs or flavor preferences:

For a dairy-free version, simply skip any cheese or yogurt-based marinade.
Add a touch of honey or maple syrup for a slightly sweet glaze.
Swap chicken with firm tofu or shrimp for a vegetarian or seafood-friendly option.
Include mushrooms, cherry tomatoes, or eggplant for extra veggie variety.
Spice it up with smoked paprika, chili flakes, or your favorite hot sauce in the marinade.

Cooking Time

I always like knowing exactly how long my recipes take from start to finish:

Prep Time: 15 minutes
Cooking Time: 10–12 minutes
Total Time: 25–27 minutes

Equipment You Need

Here’s the simple gear I use for these skewers:

Grill or grill pan – For perfectly charred chicken and vegetables.
Skewers (metal or soaked wooden) – To hold everything together while cooking.
Mixing bowl – To marinate the chicken and veggies evenly.
Tongs – For easy turning without piercing the meat.
Knife and cutting board – For chopping the ingredients.

How to Make Grilled Chicken and Vegetable Skewers Recipe?

Here’s my step-by-step guide to making these skewers perfectly every time:

Preparing the Ingredients

First, I cut all the chicken and vegetables into uniform, bite-sized pieces. This ensures they cook evenly. Fresh, firm vegetables are key to avoiding soggy skewers.

Marinating the Chicken

I mix olive oil, garlic, lemon juice, salt, pepper, and optional herbs in a bowl. Then, I toss the chicken in the marinade and let it rest for at least 15 minutes for maximum flavor.

Assembling the Skewers

I alternate chicken and vegetables on the skewers. I like to layer colorful pieces for a visually appealing presentation. Be careful not to overcrowd the skewers so everything cooks evenly.

Grilling the Skewers

I preheat my grill to medium-high heat and lightly oil the grates. The skewers grill for 4–6 minutes per side until the chicken is golden and cooked through.

Serving

Once grilled, I let the skewers rest for a few minutes. This locks in the juices and keeps the chicken tender.

Additional Tips for Making this Recipe Better

Based on my experience, these tips really help:

I always soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Using a meat thermometer ensures perfectly cooked chicken every time.
Cutting veggies and chicken into similar sizes ensures even cooking.
I brush the skewers with extra marinade while grilling for more flavor.
Letting the skewers rest for a few minutes after grilling keeps them juicy.

How to Serve Grilled Chicken and Vegetable Skewers

I love making these skewers look as good as they taste:

Serve directly on the skewers for a fun presentation.
Add a side of quinoa, rice, or couscous to make a complete meal.
Garnish with fresh herbs like parsley or cilantro for extra color.
Drizzle with a squeeze of lemon or your favorite sauce just before serving.

Nutritional Information

Here’s what you can expect from each serving:

Calories: 250–300 per serving, depending on portion size
Protein: 25 grams – perfect for muscle repair and satiety
Carbohydrates: 10 grams – mostly from vegetables, keeping it light
Fat: 12 grams – healthy fats from olive oil

Make Ahead and Storage

Storing

I store cooked skewers in an airtight container in the fridge for up to 3 days. This makes them convenient for quick lunches or dinners.

Freezing

You can freeze uncooked skewers by wrapping them tightly in plastic wrap. They stay good for up to 2 months and can be grilled straight from frozen with a few extra minutes of cooking.

Reheating

To reheat, I use a grill pan or oven at 350°F for 5–7 minutes. This keeps the chicken tender and veggies crisp.

Why You’ll Love This Recipe

This recipe quickly became one of my favorites for several reasons:

Quick and Easy – From prep to plate in under 30 minutes. Perfect for busy evenings.
Versatile – Easy to swap vegetables or proteins based on what’s on hand.
Healthy – Packed with protein, fiber, and vitamins. A guilt-free meal.
Crowd-Pleasing – Both adults and kids love these skewers.
Flavorful – The marinade brings out a smoky, tangy, and savory taste every time.

Ash Tyrrell