This recipe has been my go-to for backyard dinners and impromptu gatherings ever since I discovered the bright balance of lemon, oregano and garlic in a simple marinade. I first made these on a humid July evening when fresh bell peppers and zucchini were overflowing from the farmers' market; the result was so vibrant and summery that my family requested the same combination every weekend that season. The chicken stays remarkably juicy thanks to the olive oil and brief, acidic marinade, while the char on the vegetables adds a smoky contrast that makes every bite memorable. There’s something about threading colorful vegetables with well-seasoned chicken that feels both rustic and celebratory. These skewers travel well from grill to plate, pair beautifully with a scoop of homemade tzatziki, and disappear fast at the table. Texture is one of my favourite parts: tender, slightly caramelized chicken next to crisp-tender zucchini, bright bell peppers and onion that have softened just enough to be sweet. I often make an extra batch of marinade to baste while grilling, which gives the skewers a glossy finish and even more depth of flavor.

Ingredients

• Olive oil: Use extra-virgin olive oil for the marinade for best flavour and mouthfeel—about 1/4 cup. I like Colavita or California-grown brands for a fruity, balanced finish.
• Lemon juice: Freshly squeezed juice from about 1 to 2 lemons (roughly 3 tablespoons) adds bright acidity that tenderizes the chicken and lifts the vegetables.
• Red wine vinegar: Two tablespoons provides subtle tang without overpowering; substitute white wine vinegar if needed.
• Dijon mustard: One teaspoon sharpens the marinade and helps emulsify oil and acid for even coating.
• Garlic & oregano: Three cloves of minced garlic and one teaspoon dried oregano bring classic Greek aromatics. Use fresh oregano when available for flowering aroma.
• Chicken: 1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces. Choose firm, pale pink breasts with minimal odor for best texture.
• Vegetables: One red bell pepper, one yellow bell pepper, one red onion and one zucchini, all cut into 1 1/2-inch pieces—aim for uniform size for even cooking.
• Seasonings: 1/2 teaspoon salt and 1/4 teaspoon black pepper in the marinade balanced by lemon wedges and optional tzatziki for serving.

Instructions

Make the marinade: In a medium bowl whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 3 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until the mixture is slightly emulsified—this helps the oil cling to the chicken and vegetables. Taste and adjust acidity or salt as needed. Marinate the chicken: Place the 1 1/2 pounds of cut chicken breast pieces into a shallow glass dish or zip-top bag and pour the marinade over the meat. Turn to coat evenly. Cover and refrigerate for at least 1 hour and up to 8 hours—any longer and the lemon will start to break down the protein excessively, making the texture mealy. Bring the marinated chicken to room temperature for about 15 minutes before threading. Prepare the grill and skewers: If using a gas or charcoal grill, preheat to medium-high heat (about 400°F). If using an indoor grill pan, preheat over medium-high heat until smoking lightly. If using wooden skewers, soak them in water for 30 minutes to prevent burning; metal skewers do not require soaking. Thread the skewers: Thread the chicken and vegetables onto skewers in an alternating pattern—onion, chicken, zucchini, bell pepper—leaving a little space between each piece so heat circulates. Aim for even weights on each skewer so they cook uniformly. Grill the skewers: Place skewers on the preheated grill and cook 4 to 5 minutes per side, rotating to achieve an even char. Total cooking time should be about 12 to 15 minutes depending on chicken size. Use an instant-read thermometer and remove skewers when the thickest piece reaches 165°F. Watch vegetables closely; if they char too quickly, move skewers to indirect heat. Rest and serve: Let the skewers rest for 3 to 5 minutes before serving to allow juices to redistribute. Serve with lemon wedges and a generous scoop of tzatziki or a drizzle of olive oil. Garnish with chopped fresh parsley or dill for brightness.

Storage Tips

Store cooled skewers in an airtight container in the refrigerator for up to 3 days. To freeze, remove chicken and vegetables from skewers and arrange in a single layer on a baking sheet to flash-freeze, then transfer to freezer-safe bags for up to 3 months. Reheat from frozen in a 375°F oven for 15–20 minutes or on a medium-hot grill until heated through. Avoid microwaving if possible—reheating gently on the grill preserves texture and brings back char flavor.

Ingredient Substitutions

If you don’t have red wine vinegar, swap in white wine vinegar or a mild apple cider vinegar at the same ratio. For a dairy-free tzatziki alternative, use a lemony tahini sauce; to make thighs instead of breasts, use boneless skinless thighs and reduce marinating time slightly—thighs stay juicier and stand up well to longer grilling. For a low-sodium version, reduce salt and add more lemon zest to keep brightness.

Serving Suggestions

Serve over a bed of warm pita or alongside herbed rice and a generous scoop of tzatziki. Complement with a Greek salad of cucumber, tomato, red onion and feta for a classic plate, or keep it lighter with a quinoa tabbouleh. Garnish with fresh dill or chopped parsley and a few lemon wedges; a sprinkle of smoked paprika adds visual warmth and subtle smokiness.

Cultural Background

Skewered meats have a long history across the Mediterranean and Middle East. This version draws on Greek flavors—oregano, lemon and garlic—that are staples in Hellenic cooking and often used to season meat and vegetables before grilling. While not a traditional souvlaki in the strictest sense, these skewers capture the same spirit: simple, grilled fare that highlights fresh seasonal produce and bright herbs.

Seasonal Adaptations

In summer, load the skewers with ripe cherry tomatoes and eggplant for extra color. In cooler months, swap zucchini for chunks of sweet potato par-cooked until just tender so they finish at the same time as the chicken. For holidays, double the marinade and add a touch of smoked paprika and cumin for a warmer spice profile.

Meal Prep Tips

Marinate the chicken the night before and keep vegetables prepped in separate containers. On the day you plan to eat, simply thread and grill for 15 minutes. For busy weeks, grill a large batch and portion into microwave- or oven-safe containers with sides for easy lunches or dinners. Use reusable metal skewers to save time—just slide off cooked pieces into storage containers for quicker service.

These skewers are an easy way to bring Mediterranean brightness to any meal. Whether you’re cooking for a crowd or weeknight family dinner, they’re flexible, flavorful and reliably delicious—give them a try and make the recipe your own.