Grilled Chicken Skewer Recipe

Prepare garlic and marinade

Crush or finely mince the garlic cloves. In a medium mixing bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, salt, pepper, and honey until blended.

Cut chicken

Trim any excess fat from the chicken thighs. Cut the thighs into 1 to 1 1/4-inch (2.5–3 cm) bite-sized cubes so they thread easily on skewers and cook evenly.

Marinate

Add the chicken pieces to the bowl with the marinade, toss thoroughly to coat every piece. Cover the bowl and refrigerate at least 30 minutes, ideally 2–4 hours. If short on time, marinate 15–30 minutes at room temperature.

Prepare vegetables

While chicken marinates, core and cut the red bell pepper into roughly 1-inch squares. Peel the red onion and cut into 1-inch wedges (separate the layers). Slice the zucchini into 1/2-inch thick rounds or half-moons if large. Keep pieces similar in size to chicken cubes for even cooking.

Soak skewers (if wooden)

If using wooden skewers, submerge them in water for at least 20–30 minutes before grilling to prevent burning.

Assemble skewers

Thread the marinated chicken and vegetable pieces onto skewers, leaving about 1/2 inch space at each end. Alternate chicken with pepper, onion, and zucchini for color and airflow. Aim for 4–5 pieces of chicken per skewer depending on size, not overcrowding.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Oil the grill grates lightly or brush the skewers with a little oil to prevent sticking.

Grill skewers

Place skewers on the hot grill. Cook 3–4 minutes per side, turning to get even char and an internal temperature of 165°F (74°C) for chicken. Total cooking time will be about 10–12 minutes depending on heat and piece size. Watch the vegetables so they char but do not burn; move to cooler part of grill if needed.

Rest and garnish

Remove skewers from grill and let rest on a tray for 3–5 minutes so juices redistribute. Sprinkle chopped fresh parsley over skewers and serve with lemon wedges for squeezing over the chicken.