Sunshine on a skewer: the simplest Lebanese classic
Sometimes, simplicity wins. Olive oil, lemon, and oregano — three ingredients that, when combined, taste like a warm afternoon on the Mediterranean coast. This was the first Lebanese chicken recipe I ever wrote down properly, after a friend insisted I stop eyeballing everything. The result was so effortless that I still make it when I’m too tired for fuss. You’ll find it among my favourites in my all time favourite Lebanese chicken skewer recipes blog post.
Why olive oil and lemon never fail
The combination of good olive oil and fresh lemon juice is fundamental to Lebanese cooking — clean, fragrant, and sharp. The oil coats the chicken and protects it from drying, while the lemon tenderises and brightens. A pinch of oregano brings that rustic note that makes the kitchen smell like summer.
If you prefer something spicier, try Aleppo pepper chicken skewers with garlic lemon marinade next; they share the same citrus backbone with an extra hit of warmth.
An honest, easy marinade
There’s no complicated prep here — just whisk, marinate, and grill. I often make a double batch of the marinade and use it later in the week to brush over roasted vegetables or drizzle on salad. The key is balance: enough acid to cut through the richness, and enough oil to soften the edges. If you’ve tried my garlic yogurt Lebanese chicken skewers with mint and lemon, this version is lighter and brighter, but no less full of flavour.
A taste of Mediterranean simplicity
This recipe is a reminder that you don’t need complicated spices for great flavour. The chicken gets all its character from the quality of its ingredients — peppery olive oil, freshly squeezed lemon, and earthy oregano. It’s the kind of meal that tastes just as good on a weeknight as it does at a summer barbecue.
Ingredients (Serves 4)
- 700g chicken breast or thigh, cut into 3 cm chunks
- 3 tbsp olive oil
- Juice and zest of 1 large lemon
- 2 garlic cloves, finely grated
- 1 tsp dried oregano (or 1 tbsp fresh leaves)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground coriander
- Lemon wedges and fresh oregano, to serve
Ingredient Notes
Use the best olive oil you can — something fruity and robust. It’s not just a cooking medium here; it’s a main flavour. The lemon zest adds depth and keeps the marinade vibrant.
If using chicken breast, don’t over-marinate — 1–2 hours is enough. Thigh meat can handle longer without turning mushy. Fresh oregano gives the cleanest flavour, but dried is fine for everyday cooking.
Equipment Needed
A simple charcoal grill or a cast-iron grill pan works best. The open flame gives the chicken a gentle smokiness that complements the lemon beautifully. Have a large glass bowl for marinating and a clean brush for oiling the grill. Metal skewers are ideal, but wooden ones soaked in water do the job too.
Instructions
- Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, pepper, and coriander in a bowl.
- Add the chicken pieces and coat evenly. Marinate for at least 1 hour (up to 4).
- Preheat the grill to medium-high. Thread chicken onto skewers.
- Grill for 10–12 minutes, turning every few minutes until golden and slightly charred.
- Rest for five minutes before serving with lemon wedges and a sprinkle of oregano.
Getting the Texture Just Right
Keep the grill medium-hot — too fierce and the lemon juice burns before the meat cooks. Turning often helps the chicken stay juicy. If using a pan indoors, wipe it with olive oil first to prevent sticking. A final brush of marinade during the last minute of cooking keeps everything glistening and aromatic.
What to Serve With This Recipe
These skewers love a side of hummus or baba ghanoush. The creaminess plays perfectly against the citrus. A simple cucumber and tomato salad dressed in olive oil echoes the freshness of the marinade. For a full Lebanese feast, serve alongside charcoal grilled Lebanese chicken skewers with parsley or Lebanese chicken skewers with sumac yogurt marinade — both share the same bright flavours.
Frequently Asked Questions
Can I use lime instead of lemon?
Yes, but lime has a sharper tang. Use half as much juice to keep the balance right.
Do I need to marinate overnight?
No, a few hours is plenty. Longer and the acid may toughen the chicken.
Can I bake instead of grill?
Absolutely. Bake at 200°C for 20 minutes, then broil for a couple of minutes for charred edges.
What’s the difference between dried and fresh oregano here?
Fresh gives grassy brightness; dried adds a deeper, toasted flavour. Both work beautifully.
Tips for Success with Olive Oil and Lemon Chicken Skewers
Always taste your marinade before adding the chicken — it should taste slightly too sharp and salty, as the meat will mellow it. Don’t skimp on the oil; it’s what gives you that golden finish. Keep a spray bottle of water handy if using charcoal — the oil can flare. And let the chicken rest; patience rewards you with tenderness.
Recipe Variations
Add a pinch of sumac to the marinade for extra zest, or stir in crushed Aleppo pepper if you like gentle warmth. For an herby upgrade, throw in chopped parsley or mint just before grilling. You can also drizzle with pomegranate molasses at the end for sweetness, much like the pomegranate molasses chicken skewers with fresh herbs.
Storage and Reheating for Lemon and Oregano Chicken Skewers
Store in an airtight container for up to three days. Reheat gently in a 160°C oven, covered loosely with foil. Avoid microwaving — it toughens the meat. These freeze beautifully if marinated first. Defrost overnight in the fridge, then grill as usual.
Health Benefits and Dietary Alternatives
This dish is high in protein and monounsaturated fats, promoting heart health and stable energy. The lemon adds vitamin C, while oregano contributes antioxidants and anti-inflammatory compounds. For a dairy-free or gluten-free meal, serve with quinoa or roasted vegetables instead of bread. Vegetarians can substitute halloumi or aubergine for the chicken — both hold the marinade beautifully.
Olive Oil and Lemon Chicken Skewers with Oregano
Ingredients
- 700 g chicken thighs cut into 3 cm chunks
- 3 tbsp olive oil
- 1 Lemon Juiced and zested
- 2 cloves garlic finely grated
- 1 tsp Oregano or 1 tbsp fresh leaves
- 1 tsp Sea salt
- ½ tsp black pepper
- ½ tsp ground coriander
- 1 Lemon cut into wedges to serve
- 1 handfull Fresh oregano to garnish
Instructions
- Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, pepper, and coriander in a bowl.
- Add the chicken pieces and coat evenly. Marinate for at least 1 hour (up to 4).
- Preheat the grill to medium-high. Thread chicken onto skewers.
- Grill for 10–12 minutes, turning every few minutes until golden and slightly charred.
- Rest for five minutes before serving with lemon wedges and a sprinkle of oregano.