Lemony Chicken Skewers (w/ Quick Tomato + Cucumber Salad)

These lemony chicken skewers are flavored with a 5-minute lemon marinade and cooked quickly on the grill. Accompanied by a simple & fresh tomato cucumber salad, it’s a summer meal you’ll want to savor.

As soon as the weather warms up, I start craving the simplest of meals. I don’t want to fuss over the stove or spend an hour cooking dinner. Instead I want to take a few fresh ingredients, do a bit of chopping, fire up the grill, and share a delicious dinner with friends & family. If we can eat outside, all the better!

These lemony chicken skewers with chopped Greek salad are just the thing for a cookout with friends or a warm summer evening at home. (I’m truly a sucker for a quick marinade to add flavor to chicken – like my simple lemon yogurt grilled chicken.) The chicken and veggies are flavored with a quick lemony marinade and then cooked in just 10 to 15 minutes on the grill. And a simple chopped salad adds extra veggies and crunch to the meal. Seriously, this chicken dinner is packed with produce and it’s oh-so family-friendly. If you want a something extra, feel free to add some warm pita bread on the side and a sprinkle of feta on top. Or leave it as is; it really is a delicious warm weather meal!

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Lemony Chicken Skewers (w/ Quick Tomato + Cucumber Salad)

by Robyn Conley Downs

Servings: 4 servings

Prep: 25 minutes mins

Cook: 20 minutes mins

Total: 45 minutes mins

These lemony chicken skewers are flavored with a fast lemon marinade and cooked quickly on the grill. Accompanied by a simple & fresh tomato cucumber salad, it's a summer meal you'll want to savor.

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Ingredients

For the Lemony Chicken Skewers

• 2 lemons
• 2 cloves garlic, grated or finely minced
• 2 teaspoons salt
• 2 teaspoons honey
• 1 teaspoon oregano
• ¼ cup olive oil
• 1 red onion
• 1 pound boneless skinless chicken breasts, thighs, or a combination of both
• 1 pint cherry tomatoes

For the Salad

• 1 English cucumber, chopped
• 2 bell peppers, chopped
• ¼ cup kalamata olives
• ¼ cup feta, crumbled

Instructions 

• Submerge wooden skewers in water to soak.
• Make the marinade and dressing by zesting (to make about 1 tablespoon zest) and juicing (to make about ¼ cup juice) the lemons. Add the garlic, salt, honey, and oregano, then whisk until the honey has dissolved. Slowly pour drizzle in the olive oil, then whisk until well combined.
• Cut ¾ of the red onion into 1-pieces, reserving the remaining ¼ for the salad. Cut the chicken breasts or thighs into 1-inch pieces.
• Assemble the skewers by alternating half of the cherry tomatoes, red onion, and chicken on the soaked wooden skewers, then place in a shallow baking dish. Pour ½ cup of the marinade over the skewers, toss to coat, then cover and chill for at least 20 minutes or up to 4 hours.
• While the skewers marinate, combine the remaining red onion, cucumber, bell peppers, kalamata olives, remaining cherry tomatoes, and feta in a bowl. Pour the remaining dressing over the vegetables and stir to combine.
• Heat a grill to medium-high heat. Remove the skewers from the marinade (discard the remaining marinade) and grill for 10-15 minutes, turning once, until chicken is golden brown and cooked through.
• Serve the skewers hot with the salad on the side. Add an extra squeeze of lemon juice and a sprinkle of salt to taste.

Notes

• To serve, you can add lightly grilled pita on the side.

Course: Main Course

Cuisine: American

Nutrition Information:

Serving: 1 (of 4), Calories: 372kcal, Carbohydrates: 23g, Protein: 29g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.01g, Cholesterol: 81mg, Sodium: 1552mg, Potassium: 1046mg, Fiber: 5g, Sugar: 12g, Vitamin A: 2648IU, Vitamin C: 137mg, Calcium: 115mg, Iron: 2mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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