Savory Herb and Lemon Chicken Skewers
Oh, my dear, come sit by me for a spell. These Savory Herb and Lemon Chicken Skewers are one of those recipes that lived in the back pocket of every warm afternoon and simple family supper I ever made. I first began threading chicken onto skewers when my little ones were still sticky with summer lemonade and their laughter floated through the yard. The lemon woke up that tender chicken and the herbs wrapped everything in the kind of comfort that felt like home. There was a season when I made these for every picnic, every simple holiday when we wanted something that felt both festive and easy. The children would press their noses to the grill, impatient as small birds, while I brushed the last of the marinade on with a wooden spoon. The smell brings me right back to those evenings, plates balanced on knees, stories being told and new memories being made. This is the dish I reach for when someone arrives tired or when I want to wrap my family in something warm and steady. It is forgiving, honest, and quick to come together. The lemon brightens, the garlic and herbs deepen the flavor, and you can always adjust the salt and heat to suit the ones you love most. It is nourishing in the way a hand-knitted blanket is nourishing, dear and steady. So let us make this together. I will walk you through each step slowly and gently. If your hands tremble with worry or you worry the chicken is too thin or too thick, do not you fret one bit. You can do this, my dear. I know you can.
Ingredients
- 1.5 lb boneless skinless chicken breasts (cut into 1 to 1 1/2 inch cubes)
- 1/4 cup extra-virgin olive oil (good quality if you have it)
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest (finely grated)
- 3 cloves garlic cloves (minced)
- 2 tbsp fresh parsley (finely chopped)
- 1 tsp fresh thyme leaves (stripped from stems)
- 1 tsp fresh rosemary (very finely chopped)
- 1 tsp honey (optional little touch of sweetness)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 8 pieces wooden skewers (soaked in water for at least 30 minutes)
- 1/2 cup plain Greek yogurt (for serving, optional)
- 1/4 cup cucumber (finely diced, for a cool yogurt sauce)
- 1 tbsp fresh dill (chopped, to stir into yogurt)
- 4 pieces lemon wedges (for serving)
Instructions
First, my dear, gather everything close so you are not rushing. Pat the chicken pieces dry with paper towels. Dry chicken soaks up the marinade more kindly and will give you that lovely golden color when it cooks. There is no hurry, take a breath.
In a roomy bowl combine the olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, thyme, rosemary, honey if using, salt, and pepper. Whisk gently with a fork. As you whisk you will see the oil and lemon come together like a little sunshine dressing. Smell it—oh, that bright lemon will make your heart glad.
Add the chicken pieces to the bowl and toss them slowly so every piece gets a kiss of that marinade. Use your hands if you like, gentle and sure, turning each piece so it is well coated. Cover the bowl and let it rest in the refrigerator for at least 20 minutes, or up to 2 hours if you have time. If you must cook sooner, that is perfectly all right.
While the chicken marinates, soak your wooden skewers in water for at least 30 minutes. This is an easy little step that keeps them from burning when they meet the heat. If you are using metal skewers you may skip this step.
Thread the chicken onto the skewers, leaving a tiny space between pieces for the heat to move around. If the pieces vary a bit in size that is entirely fine. You are making supper with your hands and love fills the gaps.
Preheat the grill or a heavy grill pan to medium-high. If you are using an oven, set it to broil with the rack about 6 inches from the heat. Lightly oil the grill grates or the pan so the chicken does not cling. The sizzle is coming soon, my dear.
Place the skewers on the hot grill or pan. Cook 3 to 4 minutes without fussing, until the undersides have a golden color and you can smell that lovely roasted lemon and herbs. Turn them and cook another 3 to 4 minutes. They should reach an internal temperature of 165 F. If you do not have a thermometer, cut into a thicker piece and check that the juices run clear.
If you like a little extra glaze, brush the skewers with any leftover marinade in the last minute of cooking. If the marinade sat with raw chicken do not use it raw on the finished skewers; warm a little in a pan first or set aside some before you add the chicken.
While the skewers rest for a couple of minutes, stir together the Greek yogurt, diced cucumber, and chopped dill. A pinch of salt, a squeeze of lemon, and a little black pepper will make a cool sauce that sings with the skewers. Set it out with lemon wedges for squeezing.
Serve the skewers warm, with the yogurt sauce on the side and lemon wedges to squeeze. Sit down with whoever is there, and listen to their stories. Your kitchen should smell like herbs and comfort and that is as good as any blessing.
Cooking Tips
- 💡Nana's Little Notes: If your chicken looks a touch dry at the edges, a small brush of olive oil while it rests will soften it right up. There is no harm in a little love.
- 💡A Few of My Old-Fashioned Tips: Always taste your marinade before adding the chicken. A tiny pinch more salt or a drop more lemon can make it sing.
- 💡If you worry about grill sticking, very lightly oil the skewers or the grates and let the grill get hot first. Patience and warmth will keep things from clinging.
- 💡If you need to make this ahead, cook the skewers just shy of done, cool, and refrigerate. Reheat briefly on a hot grill to finish and you will have fresh, juicy bites.
- 💡For a bit of gentle heat, add a pinch of red pepper flakes to the marinade. Just a pinch, my dear. We do not need to overwhelm the bright lemon and herbs.
Nutritional Information
Per serving
May this simple, herb-scented supper wrap your table in comfort and conversation. I hope these skewers bring laughter and easing sighs, and that you pass the joy on to those who sit with you. Be gentle with yourself in the kitchen, take your time, and remember that the warmth you bring to a meal is the very thing that feeds a family. Enjoy every bite and every moment, my dear. Be good to yourself and to those you love.
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