These grilled chicken skewers are marinated in olive oil, garlic, oregano, and lemon juice, then grilled until juicy with a light char. They’re served with smoky blended roasted vegetables and warm flatbread, creating a simple but flavor-packed Mediterranean-inspired meal. It’s easy enough for a weeknight, but special enough to serve when you’re cooking for guests or spending time around the grill.
A Simple Way to Make Dinner Feel a Bit More Special
I’ve always liked making skewers. There’s something about the process that feels more relaxed than a standard pan-cooked meal. You take your time cutting the chicken, mixing the marinade, and threading everything onto the skewers. It’s not rushed, and it doesn’t need to be.
What I also like is how forgiving this kind of cooking is. The marinade does most of the work here — olive oil, garlic, oregano, lemon juice, and a bit of seasoning is really all you need. Once the chicken hits the grill, the flavour just builds naturally from there. You get that slightly smoky char on the outside while keeping everything juicy inside.
This is the kind of meal that fits easily into different times of the year. Whether it’s cooked on the grill or made indoors on a grill pan, it keeps that same simple flow of marinating, grilling, and serving.
The Grilled Vegetables on the Side and in the Sauce
The grilled vegetables in this dish aren’t just a side — they actually bring everything together. Once they’re charred and softened, I like to blend them into a smoky sauce with garlic, olive oil, lemon, and herbs. It turns into something rich and slightly sweet from the roasted peppers and tomatoes, with just enough acidity to lift the chicken.
It’s one of those sauces that doesn’t need to be perfect. Sometimes I leave it a bit chunky, sometimes smoother — both work. It’s less about precision and more about using what’s already on the grill and turning it into something extra.
Having the vegetables on the side as well keeps things nice and varied on the plate. You get different textures alongside the sauce, which makes the whole meal feel a bit more complete without adding much effort.
What to Serve with This Dish
Flatbread is my usual choice here. It’s soft, warm, and perfect for scooping up the chicken and sauce. If flatbread isn’t happening, boiled new potatoes are a really good alternative. They soak up the sauce surprisingly well, especially with a bit of butter and salt. A piece of rustic bread, like my No-knead bread rolls also works in exactly the same way.
I also like adding a little cheese on the side sometimes. Feta brings saltiness that works really well with the smoky vegetables, while mozzarella adds a softer, creamier contrast. It’s optional, but it fits naturally with the rest of the dish, adding creaminess.
If you like skewers, you might also like my Pork Souvlaki or Asian pork skewers.
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Grilled Chicken Skewers with Smoky Veggie Sauce
Equipment
- Mixing bowl
- Cutting board
- Sharp knife
- Skewers (wooden or metal)
- Grill or grill pan
- Tongs
- Blender or food processor
- Measuring cups and spoons
- Tray or plate
Ingredients
Chicken & Marinade
- 700 g (1.5 lb) chicken breast or thighs cut into chunks
- 60 ml (1/4 cup) olive oil
- 3 garlic cloves minced
- 1 tbsp dried oregano
- 2 bay leaves crushed
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp lemon juice
Grilled Vegetables
- 2 tomatoes halved
- 1 red bell pepper cut into wedges
- 1 yellow bell pepper cut into wedges
- 1 green bell pepper cut into wedges
- 1 large onion cut into wedges
- 3 tbsp olive oil
- Pinch of salt
- Pinch of sugar
Smoky Veggie Sauce
- 2 grilled tomatoes
- 1 grilled red bell pepper
- 1 grilled yellow bell pepper
- 2 garlic cloves
- 2 tbsp olive oil
- 1-2 tbsp lemon juice
- ½ tsp salt or to taste
- 1 tsp sugar or to taste
- 2 tbsp fresh parsley finely chopped
- 1/2-1 tsp dried oregano
For Serving
- 1 red chili sliced
- parsley chopped
- flatbread
- 4 lemon wedges
- mixed salad
Instructions
Marinate the chicken
- Cut the chicken into bite-sized pieces, roughly 2–3 cm (¾–1 inch) in size, for even cooking and easy skewering.
- Mix olive oil, garlic, oregano, crushed bay leaves, salt, pepper, and lemon juice. Add chicken and coat well. Cover and marinate for at least 1 hour.
Prepare vegetables
- Cut vegetables into grill-friendly pieces. Toss with olive oil and a pinch of salt.
Grill chicken and vegetables
- Thread chicken onto skewers and grill for 10–12 minutes, turning until cooked through and lightly charred.
- Grill vegetables for 8–10 minutes until softened and lightly charred.
Make the smoky veggie sauce
- Blend grilled tomatoes, peppers, garlic, olive oil, lemon juice, salt, sugar, parsley, and oregano until smooth or slightly chunky.
Serve
- Serve chicken skewers with grilled vegetables, smoky sauce, mixed greens, and homemade flatbread.
Notes
Sauce can be made ahead and stored in the fridge for up to 3 days.
Also, some Feta or mozzarella goes well with the dish.
