Flavorful Chicken and Vegetable Skewers with Lemon Herb Marinade

Chicken and Vegetable Skewers with Lemon Herb Marinade are pretty much my lifesaver on nights when my brain just melts after work. Ever stand in front of the fridge thinking, “what’s for dinner?” (I do that waaay too often.) Grilling these skewers is easier than you’d think and honestly, they taste like something from a five-star grill joint. Plus, cleanup’s a breeze. If you like simple meals packed with color (and you want to slide in more veggies), you’ll love these. Oh, and if you need more lazy-dinner ideas, check out this Effortless Dinner Sheet Pan Sausage and Summer Vegetables or, heck, finish the meal with zesty Almond Flour Lemon Poppy Seed Muffins. Trust me, big flavor, very little pain.

Ingredients you’ll need

Here’s what I grab for these skewers (plus a couple “use what you’ve got” tips):

• Chicken breasts or thighs (cut up, boneless is easier)
• Loads of fresh veggies (like bell peppers, red onion, zucchini, cherry tomatoes. Whatever’s rolling around in the crisper.)
• Fresh lemon juice – yes, squeeze it yourself if you can. Makes such a difference.
• Garlic (I use two cloves, sometimes three if it’s a “garlic solves everything” kind of day.)
• Olive oil
• Fresh herbs (parsley, oregano, thyme. Mix and match, don’t stress.)
• Salt and black pepper

Here’s the secret: that lemon herb marinade gives your chicken zing, keeps it juicy, and makes the veggies taste outrageously good. If you’re short on herbs don’t panic. Dried versions totally work (I’ve been there).

How to grill chicken skewers

Right, so grilling chicken and vegetable skewers with lemon herb marinade isn’t rocket science but there are… let’s say some peculiar pitfalls.

So, let’s break it down plain. Toss your chicken pieces in the lemon herb marinade (at least 30 minutes – overnight if you’re planning ahead and feeling like Martha Stewart). While that’s soaking up citrus and herbs, chop your veggies into bite-sized bits.

Thread the chicken and vegetables onto skewers, alternating colors for that gorgeous “I made this” look. Don’t pack them too tight, the grill needs room to work its magic. If you’re using wooden skewers? Soak ‘em for 20 minutes, or they’ll burn up like campfire kindling.

Hot grill – that’s important. Not “kind of warm,” not “still heating up” – hot. Toss the skewers on, turn them every couple of minutes so nothing sticks. Usually ten to twelve minutes and the chicken’s perfectly juicy.

Now for something funny: My little brother once tried to grill these OVER coals – no grate. I’ll spare you the drama, but, uh, keep yours safely above the flames, not in them.

“These skewers and marinade have become our family’s summer staple. Even my picky eater asks for seconds. Easy, quick, and zero leftovers!” — Jess, reader from Wisconsin

What to serve with chicken skewers

Let’s get practical. Honestly, you can pair chicken and vegetable skewers with lemon herb marinade with almost anything.

Salad and bread is classic. If you want to skip the fuss, serve over fluffy rice or couscous. My cousin dunks hers in hummus (kind of genius). Bonus points if you have some tzatziki.

You could even go picnic-style: pita pockets, fresh greens, pop the skewer contents inside. Then you look like a meal-prep pro. For a summery twist, sip some Blueberry Lemon Fizz or whip up a Banana Lemon Ginger Smoothie. Weird combo, maybe, but actually amazing once you try it.

Seriously, the sides are up to you. Just keep it simple – these skewers are flavor-packed already.

Variations

People get stuck thinking you need the exact chicken and vegetable skewers with lemon herb marinade every single time. Please, let your fridge dictate things. I love mixing in mushrooms, or adding chunks of pineapple if I’m feeling tropical.

Don’t eat chicken? Use tofu, just let it marinate a bit longer. You can also sub turkey or sometimes I even use halloumi cheese for vegetarian nights. For herb swaps, basil takes it in a fresher direction, while rosemary gives deep woodsy vibes.

Another fun one: spice up the marinade with a little chili flake or smoked paprika. Gives it a whole new character. Sometimes my husband sneaks in a squeeze of honey – sweet and tangy is a hit, folks.

No joke, one summer I let my niece create her own combo (she added corn, grapes, and basil). Wasn’t bad! Not a culinary classic… but I was impressed.

Serving ideas

Need inspiration for the table? Here you go:

• Pile your skewers onto a big platter and sprinkle fresh herbs over the top.
• Give everyone a lemon wedge to squeeze (makes it look like you know what you’re doing).
• Drizzle a little extra olive oil and sea salt before serving for a glossier finish.
• Want a full spread? Throw in grilled pita bread, feta on the side, and a big green salad.

Seriously, let everyone build their own plates. Feels festive and takes the pressure off the cook.

Common Questions

Do I have to marinate the chicken overnight?
Nope. Even just 30 minutes makes a difference, but longer is better if you’ve got time.

Can I make these in the oven?
Yep, absolutely. Just pop the skewers on a baking sheet. Broil or bake at 425°F until the chicken is cooked through.

How do I know when chicken is done?
Juices run clear, no pink inside. If you use a thermometer, 165°F is golden.

Can I prep these ahead?
Yes! Marinate and skewer everything, then stash them in the fridge up to a day ahead.

Can I use frozen veggies?
Not ideal – they’ll get mushy, but if that’s all you have, crank up the grill and go for it.

Let’s Put These Skewers on Your Table

You’ve got all the info for chicken and vegetable skewers with lemon herb marinade – from scratch to table, fuss-free. They’re bright, zippy, and genuinely make dinner feel like you tried (even if you barely did). Fire up your grill, grab what’s in the fridge, and let the marinade do the heavy lifting. For other easy herby meals, see Easy herby lemon chicken skewers – Simply Delicious or try boosting your dinner routine with a BBQ Ranch Chicken Salad or Easy Caprese Skewers with Balsamic Glaze Appetizer. Happy grilling, and remember, nobody’s judging if you eat over the sink.

Print