Chicken Shish Skewers Recipe

Trim and cut chicken

Trim excess fat from the chicken thighs and cut into 1 to 1.25-inch cubes so they thread easily on skewers.

Make marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, 1 tsp kosher salt and 1 tsp black pepper until combined.

Marinate chicken

Add the chicken pieces to the marinade, toss to coat completely, cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15 minutes at room temperature is acceptable but flavor will be milder.

Prepare vegetables

While chicken marinates, cut the bell peppers into 1.5-inch squares, separate the red onion into layers/wedges, cut zucchini into 1/2-inch thick rounds or batons, and leave the cherry tomatoes whole.

Par-cook dense veg (optional)

If using thicker zucchini or very dense pepper pieces, you can briefly blanch or microwave them for 1 minute so they cook through when grilled. This step is optional.

Oil and season vegetables

Combine 2 tbs olive oil with 1 tsp dried thyme or oregano, 1 tsp kosher salt and 1 tsp black pepper. Toss the prepared vegetables in the oil and seasoning to coat evenly.

Soak wooden skewers (if using)

If using wooden skewers, submerge them in water for at least 20 minutes before assembling to prevent burning.

Assemble skewers

Thread the marinated chicken and vegetables onto skewers, alternating pieces for even cooking and color — for example: chicken, red pepper, chicken, zucchini, onion, chicken, cherry tomato. Leave a little space between pieces so heat circulates. Reserve any excess marinade; do not use marinade that has touched raw chicken unless boiled first.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet, heat it over medium-high heat and brush with a little oil.

Grill skewers

Place the skewers on the grill and cook for 10–14 minutes total, turning every 2–3 minutes so all sides get char marks. Grill until chicken registers 165°F (74°C) at the thickest piece and vegetables are tender-crisp and slightly charred. Thinner chicken pieces will cook faster — monitor closely.

Rest

Transfer skewers to a plate and let rest for 3–5 minutes so juices redistribute.

Make yogurt sauce (optional)

While the skewers rest, whisk together 1 cup Greek yogurt with a pinch of salt and pepper, 1 tsp lemon juice (from wedges) and 1 tsp olive oil. Adjust seasoning to taste; add chopped parsley if desired.

Serve

Arrange skewers on a platter with grilled vegetables. Sprinkle chopped parsley over the skewers, drizzle a little olive oil, and serve with lemon wedges and the yogurt sauce on the side.