Grilled Lemon Garlic Chicken Skewers with Mediterranean Vegetables

Chicken and vegetable skewers are one of the easiest ways to prepare a complete meal on the grill. They cook relatively quickly, can be prepared in advance and are easy to serve at a barbecue where people may be eating at different times.

This recipe works particularly well because it combines several complementary flavours:

• Lemon adds brightness and freshness.
• Garlic gives the chicken a familiar savoury flavour.
• Rosemary and thyme bring Mediterranean character.
• Bell peppers and red onion become sweeter as they grill.
• Zucchini remains light and slightly juicy.
• Garlic butter adds richness just before serving.

The skewers also look impressive on a serving platter. The combination of golden chicken, red and yellow peppers, green zucchini and purple-red onion makes the recipe naturally colourful without requiring elaborate presentation.

For more ideas on matching seasonings with different types of meat, read our complete guide on how to season meat for BBQ.

• 600 g boneless, skinless chicken thighs or chicken breast
• 1 red bell pepper
• 1 yellow bell pepper
• 1 medium zucchini
• 1 large red onion
• 3 tablespoons olive oil, divided
• 1–2 tablespoons BBQ King Citrus Rub
• 2 teaspoons BBQ King Mammamia Rub
• Juice of half a lemon
• Freshly grated zest from half a lemon, optional
• Fresh parsley for serving
• Wooden or metal skewers

Cut the chicken into pieces approximately 3–4 cm wide. Avoid making the cubes too small because small pieces cook quickly and are more likely to become dry.

Place the chicken in a bowl and add:

• 1½ tablespoons olive oil
• Juice of half a lemon
• 1–2 tablespoons BBQ King Citrus Rub
• A little fresh lemon zest, if desired

Mix until every piece is evenly coated.

Cover the bowl and refrigerate the chicken for approximately 30 minutes. This gives the citrus, herbs and garlic enough time to flavour the surface of the meat without making the preparation unnecessarily long.

You can marinate the chicken for up to two hours if preparing the recipe in advance. Avoid leaving it in a strongly acidic lemon marinade overnight, as the texture of the outer layer may become too soft.

Always keep marinating chicken refrigerated.

Cut the red pepper, yellow pepper, zucchini and red onion into pieces that are similar in size to the chicken.

Place the vegetables in a separate bowl. Add:

• 1½ tablespoons olive oil
• 2 teaspoons BBQ King Mammamia Rub

Toss everything together until the vegetables are lightly coated.

Seasoning the vegetables separately gives you greater control over the flavour. It also prevents the vegetables from coming into contact with raw chicken before the skewers are assembled.

The Mammamia Rub gives the vegetables a Mediterranean profile with fennel, sage, thyme, garlic, mustard and bay leaf. It works particularly well with peppers, zucchini, onions, aubergine and potatoes.

If you are using wooden skewers, soak them in water for approximately 30 minutes before grilling. This helps reduce scorching, although the exposed ends may still darken over direct heat.

Metal skewers do not need soaking and can be reused. Flat metal skewers are especially useful because the chicken and vegetables are less likely to spin when you turn them.

Thread the ingredients onto each skewer, alternating between:

1. Chicken
2. Red pepper
3. Red onion
4. Chicken
5. Zucchini
6. Yellow pepper

Continue until the skewer is nearly full, leaving a small amount of space at both ends.

Do not compress the ingredients tightly against one another. A little space allows heat to circulate and helps the sides of the chicken cook more evenly.

Try to distribute the chicken evenly between the skewers so they finish cooking at approximately the same time.

Chicken and vegetables can be placed on the same skewer when their pieces are cut to suitable sizes.

Bell peppers, zucchini and onion all work well because they can cook in roughly the same amount of time as medium-sized chicken cubes. The vegetables will soften but should still retain some texture.

For complete control, you can prepare separate chicken and vegetable skewers. This allows you to remove each ingredient from the grill at exactly the right moment. However, mixed skewers are more colourful, convenient and attractive for serving.

Preheat the grill to medium-high heat. The cooking surface should be hot enough to create light grill marks, but not so hot that the outside of the chicken burns before the centre is cooked.

Clean the grill grates and lightly oil them if necessary.

Place the skewers over direct heat and grill for approximately 12–15 minutes. Turn them every two or three minutes so the chicken browns evenly on several sides.

Exact cooking time will depend on:

• The size of the chicken pieces
• Whether you use chicken breast or thighs
• The temperature of the grill
• The type of skewers
• How closely the ingredients are threaded
• Whether the grill lid is open or closed

The vegetables should become lightly charred and tender, while the chicken should be golden on the outside and fully cooked in the centre.

Chicken should reach a minimum internal temperature of 74°C or 165°F before serving. Measure the thickest piece with a food thermometer rather than judging doneness only by colour.

A cool yoghurt dip balances the warmth of the grilled chicken and the richness of the finishing butter.

Combine the Greek yoghurt, Garlic Butter Spice Mix, lemon juice and chopped parsley in a bowl. Mix well and refrigerate until serving.

For a thinner sauce, add a teaspoon of olive oil or a small amount of cold water. For a thicker dip, use strained Greek yoghurt.

Taste before adding salt because the seasoning blend may already provide enough.

The dip can be made several hours in advance. Stir it again just before serving.

You can prepare these lemon garlic chicken skewers even when outdoor grilling is not possible.

Preheat the oven to 220°C or 425°F.

Line a large baking tray with baking paper or lightly grease a metal roasting tray. Place the skewers in a single layer, leaving space between them.

Bake for approximately 18–22 minutes, turning them halfway through cooking.

For additional colour, place the skewers under the grill or broiler for the final two or three minutes. Watch them closely because the herbs, garlic and vegetables can darken quickly.

Check the thickest chicken piece with a food thermometer before serving. It should reach at least 74°C or 165°F.

Brush the cooked skewers with garlic butter immediately after removing them from the oven.

Preheat the air fryer to 190°C or 375°F.

Use shorter skewers that fit comfortably inside the basket. Avoid overcrowding, as the hot air needs enough space to circulate.

Cook the skewers for approximately 10–14 minutes, turning them halfway through.

Air-fryer models vary considerably, so begin checking the chicken early. Continue cooking until the thickest pieces reach a safe internal temperature of 74°C or 165°F.

Brush with garlic butter after cooking rather than adding it at the beginning.

You may need to cook the skewers in several batches.

The same seasonings can be used to prepare a vegetarian version.

Replace the chicken with one or more of the following:

• Halloumi
• Firm tofu
• Large mushrooms
• Aubergine
• Extra zucchini
• Small boiled potatoes
• Cauliflower florets
• Plant-based chicken pieces

Season the vegetables and protein with olive oil and BBQ King Mammamia Rub. Citrus Rub can also be added if you want a brighter lemon and herb flavour.

Halloumi should be cut into generous cubes so it does not split when threaded. Firm tofu should be pressed first to remove excess water.

Serve the vegetarian skewers with the same yoghurt dip, garlic butter, salad and flatbread.

For more ideas on building a versatile seasoning collection, read our guide to the essential spices every kitchen needs.