Lemon & Garlic Chicken Skewers

These lemon and garlic skewers are a quick and easy recipe for busy people. I like to make a bunch of these in advance and enjoy throughout the week. Juicy and tender with a great char from the griddle. Also perfect for the BBQ. It may not be BBQ weather at the moment exactly but a good sear on a hot pan gives you a lovely char and added texture.

I love how versatile these skewers are. They go with almost everything. I like to serve them with thick Greek yogurt to ramp up their Greek flavour.

A simple 4 ingredient marinade just brings the flavour of the chicken to another level. I find that chicken can be a little bland if you don’t marinate it or add a good dressing to top it. Lemon, garlic and rosemary are a match made in heaven. This subtle marinate just elevates the chicken and the best part is that picky eaters hardly even realise you have zhuzhed it up a little.

Simply marinate the chicken for an hour (or more) and you add loads of flavour to the chicken.


I love to char grill these on a griddle pan, but alternatively you can BBQ them or pop them on a shallow baking tray and oven bake them.

  • 380-400g of chicken fillets
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 tsp dried rosemary
  • zest of 1 lemon
  • salt and pepper
  • Oil for grilling


Slice the chicken into strips or large chunks.

Put in a bowl and add the oil, garlic, lemon zest and rosemary and gently massage the chicken to evenly coat in the marinade.

Leave to marinate for a minimum of 30 minutes. I like to start this at lunch and then cover the bowl and pop into the fridge for dinner, giving it ample time to infuse the flavour.

Once marinated, season with salt and pepper and thread onto skewers. I use wooden skewers as they don’t tend to get too hot, making them easier to turn by hand.

Heat your griddle pan to medium/high, once hot, add some oil to the pan.

Place your skewers on and you should hear that beautiful searing sound. If you don’t then your pan isn’t hot enough. Drizzle with any remaining marinade.

Grill for 5-7 minutes. Don’t fuss with the skewers. Not moving them allows them to get that nice char/sear lines on the flesh, making them extra tasty.

Turn them over and grill for a further 5-7 minutes on the second side.

The cook time depends on the thickness of your sliced or cut chicken. If you feel you have a good sear but the chicken isn’t cooked all the way through, you can pop them in a hot oven for a few minutes or turn the heat down and cook for a few minutes longer.

These are gorgeous served with roasted vegetables, a wedge of lemon and some cauliflower mash, or even some Caponata, a dollop of Greek Yogurt and some toasted pine nuts.

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