Chicken thigh skewers are brilliant on the BBQ. They stay juicy, take on flavour well, and cook evenly. I like to pair them with Mediterranean-style flavours that hold up against the heat. In this recipe, the twist is a lemony za’atar marinade that soaks right into the chicken and turns golden and fragrant on the grill. Alongside the meat, I thread in thick-cut courgette slices that char on the edges and stay tender in the middle.
Za’atar’s a Middle Eastern spice mix—usually a blend of dried thyme, oregano, marjoram, toasted sesame seeds and sumac. It’s herby, tangy, and nutty all in one go. Combined with fresh lemon juice and olive oil, it makes an easy marinade that works quickly and tastes great. I use boneless chicken thighs here, cut into chunks, as they cook evenly and don’t dry out. Courgettes balance the meatiness and give a bit of moisture to the skewers.
This dish is quick to prep and fast to grill. It’s ideal for a warm evening when you want to eat outdoors without much effort. Just give it 30 minutes to marinate, fire up the BBQ, and you’re good to go.
Why Chicken Thighs Beat Breast on the Grill
I always choose thighs over breast for BBQ skewers. They’ve got more fat, which means better flavour and a juicier result. They’re forgiving too—you’ve got a bit more leeway with cooking time, so they’re less likely to dry out if you get distracted.
Skinless and boneless thighs are easiest to work with. Cut into even chunks, they hold their shape and thread onto skewers without tearing. Plus, they cook quickly and take on a good char without going tough.
Lemon and Za’atar Add Brightness and Depth
The marinade is what makes these skewers sing. Lemon juice adds freshness and acidity, while za’atar brings in a mix of savoury and tangy notes. A bit of garlic, olive oil, and salt tie it all together. It’s strong enough to flavour the chicken in half an hour, but if you’ve got more time, a few hours in the fridge doesn’t hurt.
The courgette slices soak up the oil and lemon too, and they caramelise beautifully over the heat. I slice them thick so they don’t fall apart—just under 2cm is about right.
Ideas for Serving Lemon Za’atar Chicken Skewers
These skewers go well with flatbreads, hummus, or a simple chopped tomato salad. When you are making hummus, we have very good experience with the Ninja Power Nutri Blender, it makes the hummus really smooth. I like to pair them with a grain salad—maybe bulgur wheat with parsley and spring onions—or something creamy like a minted yoghurt sauce.
For a BBQ spread, they balance out heartier dishes like lamb kofta or grilled sausages. They also work well on their own, with just a squeeze of lemon and a glass of something cold.
Tips for BBQ Success
- Don’t skip the resting step—it helps keep the juices in the chicken.
- If your skewers are wooden, soak them in water for 30 minutes before threading. It helps stop them from catching fire.
- Test doneness by slicing into the thickest bit of chicken—it should be opaque and hot in the middle.
This is the kind of recipe that becomes a regular once you’ve made it a couple of times. It’s simple, fresh, and full of flavour that works straight off the grill.

Chicken Thigh Skewers with Lemon Za’atar and Charred Courgette
Ingredients
For the chicken thigh skewers
- 600 g Chicken Thighs skinless, cut into 3–4cm chunks
- 2 Courgettes sliced into thick rounds
Instructions
- Make the Marinade. In a large bowl, combine the lemon juice and zest, za’atar, olive oil, garlic, salt, and pepper. Stir it all together into a thick, herby paste.
- Marinate the Chicken and Courgette. Add the chicken chunks and courgette slices to the bowl. Use your hands to coat everything well. Cover and refrigerate for at least 30 minutes. If you’ve got more time, leave it for up to 3 hours.
- Thread the Skewers. Thread the chicken and courgette alternately onto skewers. Don’t pack them too tightly—leave a bit of space between each piece so the heat can get in properly.
- Preheat the Grill. Light your BBQ and bring it to medium-high heat. Clean and oil the grates just before cooking.
- Grill the Skewers. Place the skewers on the grill and cook for 10–12 minutes, turning every few minutes. You’re looking for golden, slightly charred chicken with clear juices and tender courgettes with a bit of browning.
- Rest and Serve Lift the skewers off the grill and set aside for a few minutes to rest. Serve them warm, with wedges of lemon on the side.