Flavorful Lemon Dill Chicken Skewers Easy Grilled Veggie Recipe

Written by

lara

Posted on January 4, 2026

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Chicken Recipes

January 4, 2026

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Let me tell you, the scent of zesty lemon mingling with fresh dill and smoky grilled chicken wafting through the backyard is enough to make anyone’s mouth water. The first time I made these flavorful lemon dill chicken skewers with grilled veggies, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. The bright citrus notes combined with herbal freshness and that charred grill aroma felt like pure, nostalgic comfort on a stick.

Years ago, when I was knee-high to a grasshopper, my grandma used to make simple grilled chicken with herbs, but this recipe adds a twist I wish I’d discovered sooner. Honestly, my family couldn’t stop sneaking those skewers off the grill rack (and I can’t really blame them). It’s dangerously easy to prepare and perfect for summer barbecues, quick weeknight dinners, or even impressing guests at potlucks. You know what? This flavorful lemon dill chicken skewers recipe has become a staple for family gatherings and gifting to friends — tested multiple times in the name of research, of course.

If you’re craving a bright, fresh, and satisfying meal that’s as good on a picnic blanket as it is on your dinner table, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Having tried countless chicken skewer recipes over the years, I can confidently say this version stands out for several reasons. It’s not just about throwing some chicken on a stick; it’s about layering flavors and textures that keep you coming back for more. Here’s why you’ll adore this flavorful lemon dill chicken skewers recipe:

Quick & Easy: The marinade takes just 10 minutes, and the whole meal comes together in under 30. Perfect for busy weeknights or last-minute grill sessions.
Simple Ingredients: No fancy or hard-to-find items here. Lemon, dill, chicken, and fresh veggies — all things you likely have on hand or can easily grab.
Perfect for Any Occasion: Whether it’s a casual family dinner, a backyard barbecue, or a potluck, these skewers fit right in.
Crowd-Pleaser: Kids and adults alike love the bright, fresh flavors balanced with that irresistible grilled char.
Unbelievably Delicious: The tangy citrus, fresh herbaceous dill, and tender juicy chicken create an unbeatable combo that’s both light and satisfying.

What really sets this apart is the marinade’s balance — the lemon juice tenderizes the chicken while infusing it with zing, and the dill adds a fresh herbal note that’s not overpowering but just right. Plus, grilling the veggies alongside means you get a complete, colorful meal that’s bursting with flavor and texture. It’s comfort food with a twist, the kind that makes you close your eyes after the first bite and say, “Yep, this is the good stuff.”

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. You’ll find most of these are pantry staples or fresh market finds, easy to swap if you need to.

For the Chicken Marinade:
- 1 ½ pounds (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 3 tablespoons fresh lemon juice (about 1 large lemon) – adds bright acidity
- 2 tablespoons olive oil (extra virgin preferred for flavor)
- 2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried dill if fresh isn’t available)
- 3 garlic cloves, minced (adds a savory punch)
- 1 teaspoon honey or maple syrup (balances the tartness with a subtle sweetness)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika (optional, for a hint of smokiness)
For the Grilled Veggies:
- 1 medium zucchini, sliced into thick rounds or half-moons
- 1 red bell pepper, cut into large chunks
- 1 yellow bell pepper, cut into large chunks
- 1 small red onion, cut into wedges
- 8 ounces (225 g) cherry tomatoes, whole
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh dill or parsley for garnish (optional)

For best results, I recommend using fresh dill from your local farmers market or grocery store. It really makes the flavor pop. If you want to switch things up, swapping chicken thighs for breasts gives you a juicier, more tender bite (though breasts work perfectly too). And when it comes to veggies, feel free to swap in seasonal favorites like asparagus or mushrooms — this recipe’s flexible like that.

Equipment Needed

For this recipe, you’ll need some basic kitchen tools and grilling essentials:

Grill or Grill Pan: A charcoal or gas grill works great, but if you’re stuck indoors, a cast-iron grill pan will do the trick.
Skewers: Metal skewers are reusable and sturdy, but if you prefer bamboo, soak them in water for 30 minutes beforehand to avoid burning.
Mixing Bowls: For marinating the chicken and tossing the veggies.
Sharp Knife and Cutting Board: Essential for prepping the chicken and veggies safely and efficiently.
Tongs: For turning skewers and veggies on the grill without losing those precious juices.

Personally, I like using long stainless steel skewers because they hold up well and are easy to clean. If you’re on a budget, bamboo skewers work fine but watch them closely on the grill. A grill pan is a lifesaver in chilly weather or apartment living. Just make sure to preheat it well for those signature grill marks.

Preparation Method

Prepare the Marinade and Chicken (10 minutes): In a large bowl, whisk together the fresh lemon juice, olive oil, chopped dill, minced garlic, honey, salt, black pepper, and smoked paprika if using. Add the cubed chicken, tossing well to coat every piece. Cover and let it marinate in the fridge for at least 30 minutes, up to 2 hours for deeper flavor.
Prep the Veggies (10 minutes): While the chicken marinates, wash and cut your zucchini, bell peppers, onion, and cherry tomatoes. Place them in a separate bowl and drizzle with olive oil, salt, and pepper. Toss gently to coat.
Assemble the Skewers (10 minutes): If using wooden skewers, soak them in water now to prevent burning. Thread the marinated chicken cubes onto skewers, alternating with pieces of zucchini and bell pepper if you like. For veggies that grill separately (like cherry tomatoes and onion wedges), keep them in their own batch.
Preheat the Grill (5 minutes): Heat your grill or grill pan to medium-high heat (around 400°F/200°C). You want it hot enough for nice sear marks but not so hot that the chicken burns before cooking through.
Grill the Chicken Skewers (12-15 minutes): Place the skewers on the grill and cook for about 6-7 minutes per side, turning once. The chicken should reach an internal temperature of 165°F (74°C) and have a lightly charred exterior. Watch for flare-ups and move skewers if needed.
Grill the Veggies (8-10 minutes): While chicken cooks, place the veggies directly on the grill or use a grill basket. Turn occasionally until tender and slightly charred.
Rest and Serve (5 minutes): Remove the skewers and veggies from the grill. Let the chicken rest for a few minutes to lock in juices. Garnish with extra fresh dill or parsley if you like before serving.

If you find your chicken is cooking too fast on the outside but still raw inside, lower the heat a bit and cover the grill to trap heat. And don’t skip the resting step — it makes a world of difference for juicy bites. The smell of lemon and dill with that smoky char is honestly unbeatable.

Cooking Tips & Techniques

Grilling chicken skewers can be a bit tricky, but a few tricks from my own trials (and errors) will have you grilling like a pro in no time.

Marinate But Don’t Overdo It: Marinating for more than 2 hours can start breaking down the chicken too much and make it mushy. I found 30 minutes to 1 hour is the sweet spot.
Uniform Pieces: Cut your chicken into evenly sized cubes so they cook at the same rate. Uneven pieces mean some will dry out while others stay raw.
Preheat the Grill Properly: Hot grill = beautiful sear marks and less sticking. Give it 5-10 minutes to get to temperature.
Oil the Grill Grates: Brush the grates with oil or use a high-smoke point spray to avoid chicken sticking and tearing.
Don’t Overcrowd: Leave space between pieces on the skewer and grill to promote even cooking and airflow.
Use a Meat Thermometer: Cooking times vary, so check for that perfect internal temp of 165°F (74°C) — no guesswork needed.
Let It Rest: After grilling, resting the chicken for 5 minutes keeps it juicy and tender.

One time, I got impatient and skimped on resting — the chicken was dry, and I learned my lesson! Also, tossing the veggies with just enough oil and seasoning keeps them from drying out or sticking without overpowering their natural sweetness.

Variations & Adaptations

This lemon dill chicken skewers recipe is versatile and easy to customize — perfect if you want to mix things up or cater to special diets.

Low-Carb/Keto: Skip starchy veggies and stick with zucchini, bell peppers, and mushrooms. Serve with cauliflower rice or a fresh salad.
Vegetarian Option: Swap chicken for firm tofu or halloumi cheese. Marinate the same way and grill until golden.
Spicy Twist: Add ½ teaspoon crushed red pepper flakes or a dash of cayenne to the marinade for a subtle heat kick.
Herb Variations: Try swapping dill for fresh oregano, thyme, or parsley for different flavor profiles.
Different Grill Methods: If no grill is available, bake skewers at 425°F (220°C) for about 20 minutes, turning halfway, or cook on a stovetop grill pan.

Personally, I love adding a sprinkle of sumac or za’atar to the marinade for a Middle Eastern flair. One weekend, I swapped in fresh rosemary and lemon zest — turned out fantastic! The key is to keep the bright citrus-herb combination front and center.

Serving & Storage Suggestions

Serve these flavorful lemon dill chicken skewers hot off the grill for the best experience. They pair beautifully with a side of fluffy couscous, herbed rice, or a fresh Greek salad. For drinks, crisp white wines like Sauvignon Blanc or a cold lemonade complement the bright flavors perfectly.

If you have leftovers, store the chicken and veggies separately in airtight containers in the fridge for up to 3 days. To reheat, gently warm in a skillet over medium heat or pop in a 350°F (175°C) oven for 10 minutes — avoid the microwave to keep the texture from turning rubbery.

Interestingly, the flavors of lemon and dill deepen slightly after resting overnight, making leftovers even more delicious the next day. Just make sure to give everything a quick reheat before serving.

Nutritional Information & Benefits

Each serving of these lemon dill chicken skewers (about 2 skewers with veggies) contains approximately:

Calories: 320-350
Protein: 35 grams
Fat: 15 grams (mostly healthy fats from olive oil)
Carbohydrates: 10-12 grams (mostly from veggies)
Fiber: 3-4 grams

This recipe is a lean protein powerhouse with fresh veggies providing fiber, vitamins, and antioxidants. Lemon juice offers vitamin C, while dill adds antioxidants and supports digestion. Using olive oil contributes heart-healthy monounsaturated fats.

It’s naturally gluten-free, low-carb friendly, and can easily be adapted for dairy-free or vegetarian diets. Plus, no added sugars or preservatives — just clean, wholesome ingredients you can feel good about.

Conclusion

In a nutshell, these flavorful lemon dill chicken skewers with grilled veggies are a wonderful go-to recipe that’s simple, fresh, and packed with personality. Whether you’re feeding a hungry family or hosting friends, this easy grilled veggie and chicken combo will impress without stress.

Feel free to customize the herbs, veggies, or spice levels to match your mood or season. Honestly, I love how this recipe brings a little sunshine to the table — it’s bright, satisfying, and downright delicious every single time.

Give it a try, and don’t forget to share your own tweaks or questions in the comments. Happy grilling — you’re going to love these skewers as much as I do!

FAQs

Can I use chicken thighs instead of breasts for these skewers?

Absolutely! Chicken thighs stay juicier and more tender on the grill. Just cut them into even-sized pieces and follow the same marinating and grilling times.

How long can I marinate the chicken for before grilling?

For best texture and flavor, marinate between 30 minutes to 2 hours. Longer than that can start to break down the chicken too much and affect texture.

Can I prepare these skewers ahead of time?

Yes! You can assemble the skewers and store them covered in the fridge for up to 24 hours before grilling. Just bring them to room temperature before cooking.

What’s the best way to prevent wooden skewers from burning?

Soak wooden or bamboo skewers in water for at least 30 minutes before threading the chicken and veggies. This helps stop them from catching fire on the grill.

Can I cook these skewers indoors if I don’t have a grill?

Definitely! Use a grill pan or broiler set to high heat. Cook the skewers turning often to get nice char marks and even cooking.

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