Chicken Thigh Skewers with Lemon Za’atar and Charred Courgette
Chicken thighs 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.
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.