Marinated Chicken Skewers
- Summit Meats & Sausage
- Aug 4
- 2 min read
Tender chicken cubes soaked in garlic-herb marinade, then grilled on skewers—great for BBQs or tossing into wraps and bowls.
Simple, juicy, and endlessly versatile, these skewers are a warm-weather favourite. The marinade is packed with garlic, lemon, and fresh herbs, making each bite bright and flavourful. Grill them for a smoky finish and serve them straight up, or use them as a base for wraps, grain bowls, or hearty salads. They're perfect for feeding a crowd or prepping ahead for a busy week.
Ingredients (Serves 4–6)
2 lb (900 g) boneless, skinless chicken thighs or breasts, cut into 1.5" cubes
3 tbsp olive oil
2 garlic cloves, minced
Juice and zest of 1 lemon
1 tbsp red wine vinegar
1 tbsp chopped fresh oregano (or 1 tsp dried)
1 tbsp chopped fresh parsley
1 tsp paprika
Salt and pepper to taste
Wooden or metal skewers
Instructions
Marinate the chicken: In a large bowl, whisk together olive oil, garlic, lemon juice and zest, vinegar, herbs, paprika, salt, and pepper. Add chicken cubes and toss to coat well. Cover and refrigerate for at least 1 hour (or overnight for deeper flavour).
Prepare the skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken onto skewers, leaving a little space between pieces.
Grill: Preheat grill to medium-high. Grill skewers for 10–12 minutes, turning occasionally, until nicely charred and cooked through (internal temp should reach 165°F / 74°C).
Serve: Serve hot off the grill, or slice off the skewers and add to bowls, wraps, pitas, or fresh salads.
Tips & Serving Ideas
Add chopped bell peppers, red onion, or zucchini to the skewers for colour.
Great served with tzatziki, garlic aioli, or chimichurri on the side.
Make extra and store in the fridge for quick lunches—these reheat beautifully or taste great cold.
Swap chicken for pork, lamb, or firm tofu using the same marinade.
For a meal-worthy wrap, pair with Summit’s house coleslaw and hot honey.
