This dish has been a summer staple in my backyard for years. I first riffed on this combination during a warm June cookout when I wanted something easy to grill that would please a crowd without being fussy. The chicken soaks up a bright, tangy marinade of lemon, red wine vinegar, and oregano, which keeps each bite juicy and layered with flavor. When the skewers hit the hot grill, the vegetables char just enough to add smoky sweetness while the chicken caramelizes at the edges — that contrast between juicy center and charred exterior is what keeps me making these over and over. I discovered the simplicity and reliability of these skewers when entertaining a mix of kids and adults: the colors alone — red and yellow peppers, purple onion, green zucchini — make the platter irresistible. Beyond the visual appeal, the texture is what stands out: tender, well-seasoned pieces of chicken punctuated by crisp-tender vegetables. They're especially wonderful with a cool cucumber-yogurt sauce alongside bright lemon wedges for squeezing. When friends come by unexpectedly, I often double the batch; leftovers reheat beautifully or can be shredded for salads.

Ingredients

• Olive oil (Marinade): Use a good extra-virgin olive oil for flavor — about 1/4 cup adds silkiness and helps carry the herbs. I like California- or Greek-origin brands for a bright finish.
• Acid and tang: 2 tablespoons red wine vinegar and 3 tablespoons fresh lemon juice give the marinade its bright backbone. Always use fresh-squeezed lemon for the cleanest citrus note.
• Dijon mustard: 1 teaspoon — adds subtle emulsification and a slightly sharp depth; any quality Dijon will work.
• Garlic and oregano: 3 garlic cloves, minced, and 1 teaspoon dried oregano provide classic Greek aromatics; use fresh oregano if you have it, and add it at the end of marinating for a livelier herb note.
• Chicken: 1 1/2 pounds boneless skinless chicken breasts (about 3 large breasts), cut into 1 1/2-inch pieces. You can substitute thighs for more richness — just adjust cooking time slightly.
• Vegetables: 1 red bell pepper, 1 yellow bell pepper (both cut into 1 1/2-inch pieces), 1 red onion cut into chunks, and 1 medium zucchini sliced. Choose firm, ripe produce to avoid excess moisture on the grill.
• Seasoning: 1/2 teaspoon salt and 1/4 teaspoon black pepper — start lighter when using brined or salty accompaniments like feta or olives.

Instructions

Make the marinade: In a medium bowl, whisk 1/4 cup olive oil, 2 tablespoons red wine vinegar, 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 3 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined. Taste and adjust the acid or salt — the sauce should be bright and slightly tangy to punch through the vegetables and chicken. Marinate the chicken: Place the 1 1/2 pounds of chicken pieces in a shallow glass dish or resealable bag and pour the marinade over them, turning to coat evenly. Cover and refrigerate for at least 1 hour and up to 24 hours. Longer marinating (up to a day) deepens flavor but avoid exceeding 24 hours to prevent texture breakdown from the acid. Prepare the skewers and vegetables: While the chicken marinates, cut the peppers into 1 1/2-inch pieces, slice the zucchini into 1/2-inch rounds, and chunk the red onion. If using wooden skewers, soak them for 30 minutes; metal skewers require no soaking. Thread the chicken and vegetables onto skewers, alternating colors for the best presentation. Grill setup: Preheat a gas or charcoal grill to medium-high (about 400–450°F). If using a grill pan indoors, heat it until very hot and lightly oil the surface. Oil the grill grates or brush the skewers with a little oil to prevent sticking. Grill the skewers: Place skewers on the preheated grill and cook for about 4 to 5 minutes per side, turning gently with tongs, until the chicken is cooked through and vegetables show light charring — about 12–15 minutes total. Chicken is safe at 165°F internal temperature; remove from heat when the thickest pieces read 160°F and let rest to reach final temp. Rest and serve: Allow skewers to rest for 3–5 minutes, then serve with lemon wedges and your choice of tzatziki on the side. Resting helps the juices redistribute so each bite remains moist.

Storage Tips

Proper storage preserves texture and safety: refrigerate leftovers in an airtight container within two hours of cooking and consume within 3–4 days. For freezing, remove chicken from skewers and store in single-layer freezer bags, squeezing out excess air; freeze up to 3 months. Reheat gently in a 325°F oven covered with foil or microwave in 30-second bursts to avoid drying. If packed with grilled vegetables, keep components together only if you plan to eat within a couple of days to prevent sogginess.

Ingredient Substitutions

Swap chicken breasts for boneless skinless thighs for extra richness — thighs tolerate longer grilling and remain forgiving if slightly overcooked. If you don’t have red wine vinegar, use white wine or apple cider vinegar at a 1:1 ratio. Replace Dijon mustard with whole-grain mustard for texture, or omit for a milder result. For a dairy-free alternative to tzatziki, serve with a lemon-herb tahini sauce.

Serving Suggestions

Serve skewers over a bed of warm rice pilaf, herbed couscous, or inside warm pita with chopped tomatoes, cucumber, and a spoonful of tzatziki. Garnish with chopped parsley, crumbled feta (optional), and extra lemon wedges. For a full mezze spread, add a Greek salad, olives, and roasted potatoes. These skewers also pair well with a crisp white wine or a light beer on hot evenings.

Cultural Background

Skewered meats have deep roots across the Mediterranean and Middle East; this preparation draws inspiration from Greek souvlaki — small pieces of meat grilled on skewers and traditionally served with bread or yogurt-based sauces. The lemon-oregano profile reflects classic Greek flavors, while the use of bell peppers and zucchini nods to seasonal produce commonly grilled in southern Europe.

Seasonal Adaptations

In summer, use fresh garden zucchini and brightly colored heirloom peppers for the best flavor. In cooler months, swap zucchini for large mushrooms or root vegetables that hold up to grill heat, and finish with a warm herb sauce instead of chilled tzatziki. For holiday gatherings, marinate the chicken overnight and finish with a scattering of toasted pine nuts for a festive flourish.

Meal Prep Tips

For efficient weekly meal prep, marinate and cut the chicken and vegetables the night before. Store marinated pieces separately in shallow containers and thread skewers the morning of grilling to prevent sogginess. Cooked chicken can be portioned into 3–4 lunch containers with a side of cucumber salad and whole-grain pita for balanced workweek meals.

These skewers are a reliable, delicious way to bring the flavors of the Mediterranean to your table. Share them with friends, experiment with small swaps, and make the marinade your own — I guarantee they’ll become a requested repeat at your summer gatherings.