Just Chatting: Why Grilled Chicken Skewers?

So, picture this—it’s a sticky-hot July evening, I’m flapping a tea towel at a couple of persistent flies, and my family is already circling the grill like hungry seagulls. Grilled chicken skewers have sort of become my signature summer dinner, mostly because they’re dead easy and make me look way more together than I actually am. Plus, there’s just something about the whole process—skewering bits of chicken, sneaking a few bites (for quality control, obviously), chatting with friends on the patio—that makes it feel like summer has properly arrived.

Honestly, I started making these because my old gas grill basically cried out for something simple after my attempt at cedar-plank salmon went...well, let’s just say it involved a fire extinguisher. Chicken skewers? Much safer. And, just between us, grilling is one of the few times no one complains about my choice of music. Win-win.

Why You'll Love This Recipe

I make this when I want to feed a crowd and not stress (and, okay, when I forget to plan anything else). My family goes a little wild for these, especially if I remember to make extra garlic yogurt sauce on the side. Kids love helping thread the skewers (though watch out for those pointy bits, learned that the hard way). Also, you can prep everything ahead—so if you tend to run out of steam around 6pm, this is your friend. Oh, and if you ever tried to grill chicken breasts and ended up with hockey pucks? Me too. Skewers solve that. Don’t ask me how, but they just do.

What You'll Need: Ingredients (and My Usual Shortcuts)

750g boneless, skinless chicken thighs (I sometimes use breasts if that’s what’s in the fridge—just watch the cook time so they don’t get dry)
3 tablespoon olive oil (my gran always swore by Bertolli, but I just grab what’s cheapest)
2 big garlic cloves, minced (lazy day? Sub with a healthy squirt of garlic paste)
Zest & juice of 1 lemon (I’ve used bottled juice in a pinch, but zest makes a difference)
1.5 teaspoon smoked paprika (regular will do if that’s all you’ve got—smoked just adds drama)
1 teaspoon dried oregano (sometimes I chop fresh, but honestly, dried is less faff)
1 teaspoon salt + a little black pepper
1 red onion, cut into chunks
1-2 bell peppers, any colour (I’m partial to yellow, but all work)
Wooden or metal skewers (if using wood, soak them for at least 30 mins, otherwise you’re playing with fire—literally)

Let’s Make Them: Step-by-Step (Sort of)

First off, if you’re using wooden skewers, start soaking them before you forget. I always do.
Cut the chicken into bite-size chunks—about the size of a good mouthful. Don’t stress if they’re not perfect; it all sorts itself out.
Dump chicken into a big bowl. Add olive oil, garlic, lemon zest and juice, paprika, oregano, salt, and pepper. Give it a good mix. This is where I usually sneak a nibble of raw onion and regret it. Cover and let it marinate in the fridge—30 mins is fine, but a couple of hours is better. Sometimes I do it the night before, but I don’t always remember.
Chop your onion and peppers into chunky pieces. Not too small or they’ll disappear on the grill.
Thread chicken, onions, and peppers onto skewers, alternating however you like. I tried fancy patterns once but honestly, just get them on there.
Preheat your grill to medium-high. If you don’t have a grill, a grill pan on the hob does the job. Or, I’ve even used the broiler when it’s bucketing rain.
Grill skewers about 4-5 mins per side, turning until the chicken gets a nice char and is cooked through. Don’t wander off—these go from perfect to burnt pretty quick.
Let them rest for a couple of minutes before serving. Or just serve while everyone picks at them straight off the grill, which is what usually happens here.

Notes: Things I’ve Learned the Hard Way

Marinating longer really does help—but don’t panic if you forget. Even 20 mins makes a difference.
If the chicken seems dry, add a splash more oil to the marinade. I used to skimp, thinking it’d be healthier, but a little extra truly helps.
Once I crammed too much on each skewer and things didn’t cook evenly, so now I space ‘em out, which feels weird but works.

Mix it Up: Variations I’ve Actually Tried

Spicy: A spoonful of harissa or sriracha in the marinade is great. My kids complain, but I like the kick.
Veggie: If I’m feeding vegetarians, I swap chicken for halloumi cubes and zucchini. My attempt with tofu... well, let’s say it stuck to the grill so badly I nearly chucked the whole lot.
Sweet: Pineapple chunks are surprisingly good (just don’t overload or it’ll fall apart).

Equipment (But Don’t Panic if You’re Missing Something)

Grill or BBQ: But a grill pan totally works indoors. Actually, I find it browns better sometimes.
Skewers: Metal are easier to reuse, but wood is fine—just soak 'em.
Mixing bowls: One big, one small. Or just use whatever’s clean (story of my life).
Tongs: Handy, though I’ve used two forks before. Just grab what you’ve got.

Summer Dinner Recipes with Grilled Chicken Skewers

How to Store 'Em (But Do They Even Last?)

Leftovers? Maybe in your house. In mine, these vanish before I’ve finished grilling. But if you do have some, pop them in an airtight container in the fridge. They’ll keep fine for two days. Reheat gently—microwave is quick but dries them a bit. Actually, I tend to eat them cold in a salad the next day, which tastes even better to me.

What to Serve With Grilled Chicken Skewers (My Two Cents)

Honestly, I go heavy on sides. Sometimes it’s a big bowl of couscous tossed with herbs and lemon, other times just some shop-bought pita (don’t judge). My youngest insists on plain rice—guess it’s a comfort thing. For a proper feast, I add a dollop of garlicky tzatziki and a big Greek salad. Oh, and my mate swears by pickled peppers on the side (which I still need to try).

Hard-Won Pro Tips (AKA Learn from My Fails)

Don’t skip soaking wooden skewers—I once forgot and nearly set the patio on fire. Not a good look.
Let the grill get fully hot before you start. I rushed once and the chicken stuck. Scraping grill grates is not my idea of fun.
Don’t overpack the skewers. Seriously, give the chicken some space—it cooks more evenly and you get better char.

FAQ: Stuff People (Actually) Ask Me

Can I use store-bought marinade? Absolutely, no shame in shortcuts. Though, honestly, the homemade one here is quick and tastes brighter.
What if I don’t have a grill? Just use your broiler or a stovetop grill pan—it works, promise. I’ve even used my oven on a high heat in a pinch. It’s not quite the same, but still good!
Can you freeze them? Yup, raw and marinated—just thread them after thawing. Cooked ones can freeze too, though they dry out a bit.
How do I know the chicken’s cooked? If you’ve got a thermometer, aim for 75°C in the thickest bit. Otherwise, just cut one and check the middle isn’t pink. I used to stress over this, but now I just check and move on.
Do you have a favorite marinade brand? Not really—but BBC Good Food has loads worth trying. Sometimes I just wing it (pun intended).

Before I forget—if you’re looking for more summer dinner ideas, I always find something new on Love and Lemons. Their grilled veg recipes are worth a peek.

Well, that’s me done rambling—hope you give these skewers a go. And if your family doesn’t wolf them down in record time, I’ll eat my (chef’s) hat.

Summer Dinner Recipes with Grilled Chicken Skewers