Lemon Herb Chicken Skewers

About this recipe

These Mediterranean skewers are summer-grill food at its simplest—chicken bathed in lemon, garlic and a fistful of soft herbs, then charred hard over high heat. The lemon does the tenderizing, so don't marinate longer than a few hours or the acid starts to turn the meat mealy. This is the kind of thing you'd eat at a beachside taverna, then spend the rest of the year trying to recreate at home. The marinade is almost brutally simple: olive oil, lemon juice and zest, fresh oregano, thyme, parsley and garlic. No spices, no complicated flavors—just the brightness of herbs and citrus. The herbs go in raw so they stay vibrant; the garlic goes in minced so it distributes evenly. The acid from the lemon does the work of tenderizing, which is why you don't want to marinate longer than two hours. Thread the chicken loosely onto skewers with red onion so the heat gets between the pieces and they char rather than steam. The technique is simplicity itself: marinate lightly, grill hard on high heat, pull while still juicy inside. Don't brush with marinade during cooking—it's an oil and will burn. Just grill and trust the process. The high heat creates the char that makes this taste right. Serve lemon herb chicken skewers over warm pita with hummus, a crisp tomato-cucumber salad, and tzatziki on the side. They're high-protein at 38g per serving, light and fresh-tasting. Perfect for meal prep or a Mediterranean-inspired weeknight. Leftovers keep for three days and are excellent cold straight from the fridge.