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Flavorful Chicken Souvlaki Skewers Recipe with Easy Grilled Veggies

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This recipe features juicy marinated chicken thighs grilled on skewers alongside smoky grilled vegetables, perfect for quick, flavorful outdoor cooking.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons)
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 red bell pepper, cut into bite-sized chunks
  • 1 medium zucchini, sliced into thick half-moons
  • 1 red onion, cut into wedges
  • 8 cherry tomatoes
  • 2 tablespoons olive oil (for coating veggies)
  • Salt and pepper, to season
  • Optional extras: pita bread or flatbreads, warmed
  • Optional extras: tzatziki sauce or plain Greek yogurt for dipping

Instructions

  1. In a large mixing bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper.
  2. Add the chicken cubes and toss until evenly coated. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours for best flavor infusion.
  3. While the chicken marinates, chop the bell pepper, zucchini, and red onion into bite-sized pieces.
  4. Place vegetables in a separate bowl, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Toss to coat evenly.
  5. If using bamboo skewers, soak them in water for about 30 minutes before grilling to prevent burning.
  6. Thread the marinated chicken pieces onto skewers, leaving space between each cube for even cooking. Optionally alternate with chunks of bell pepper, zucchini, and onion or keep veggies separate.
  7. Preheat the grill to medium-high heat (about 400°F). For charcoal grills, wait until coals are covered with white ash. Lightly oil the grates to prevent sticking.
  8. Place the chicken skewers on the grill and cook for about 10-12 minutes total, turning every 3-4 minutes. Ensure chicken reaches an internal temperature of 165°F (74°C).
  9. Grill the vegetables using a grill basket or on separate skewers for about 6-8 minutes, turning occasionally until tender and slightly charred.
  10. Let the chicken rest for 5 minutes off the heat to lock in juices.
  11. Serve the chicken skewers hot with grilled veggies on the side, warmed pita bread, and a dollop of tzatziki or yogurt dip if desired.

Notes

Marinate chicken for at least 30 minutes, ideally 1-2 hours or overnight for best flavor. Soak bamboo skewers before grilling to prevent burning. Use medium-high heat and turn skewers regularly to avoid burning. Grill veggies separately or in a basket to prevent falling through grates. Rest chicken 5 minutes before serving. For dairy-free dip, use coconut yogurt with cucumber and dill. Avoid microwaving leftovers to prevent rubbery texture.

Nutrition

Keywords: chicken souvlaki, grilled chicken, skewers, Mediterranean, grilled veggies, easy dinner, outdoor cooking, healthy recipe

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