Uploaded July 2026 | Updated September 2026, 2 weeks ago
Dinner doesn't have to take all evening. Maddy Rydz keeps it simple with Greek-marinated chicken and veggie skewers, grilled to perfection and served over rice with a charred lemon for a fresh finish. It's a flavorful family meal that's ready in under 20 minutes.
Marinated Chicken Skewers with Veggie Skewers and Rice
weber.com/US/en/recipes/poultry/greek-marinated-chicken-skewers-with-veggie-skewers-and-rice/weber-2523038.html
Servings: 4
Prep Time: 20 minutes (plus at least 15 minutes marinating)
Grill Time: 15–20 minutes
Ingredients
Chicken
1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1/2 cup Greek salad dressing
Wooden or metal skewers as needed
Vegetable Skewers
1 zucchini, sliced into 1/2-inch rounds
1 yellow squash, sliced into 1/2-inch rounds
1 red bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1/4 cup olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Rice
1 cup long-grain rice
2 cups water or chicken broth
Kosher salt, to taste
For Serving
1/4 cup Greek salad dressing
Fresh lemon juice, to taste
Fresh oregano, chopped (optional)
Preparation
1. Using a Weber Cold Cleaning Brush, brush the grill grates clean.
2. Prepare the grill for direct cooking over high heat (475°–525°F).
3. In a mixing bowl, combine chicken pieces with Greek salad dressing. Toss until chicken is evenly coated. Allow chicken to marinate for 15 minutes minimum (up to 2 hours for maximum flavor).
4. In another mixing bowl, combine zucchini, yellow squash, red bell pepper, and red onion with olive oil. Season with kosher salt and black pepper.
5. Prepare the rice according to the package directions using water or chicken broth. Keep warm.
6. Thread the marinated chicken onto skewers, leaving a small space between each piece for even cooking.
7. Thread the vegetables onto separate skewers.
8. You are now ready to proceed to the grill!
Grilling
1. Place the chicken skewers on the grill. Cook for 12–15 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F.
2. Grill the vegetable skewers alongside the chicken for 8–10 minutes, turning occasionally, until tender and lightly charred.
3. Remove chicken and vegetable skewers from the grill and allow chicken to rest for a few minutes before serving.
4. Optional: Grill lemon halves cut-side down for about 3 minutes until lightly charred.
To Serve
Finishing
1. Divide the rice among four plates.
2. Serve grilled chicken skewers and vegetable skewers alongside the rice.
3. Drizzle with additional Greek salad dressing and garnish with charred or fresh lemon juice and oregano if desired.
Enjoy!
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Dinner doesn't have to take all evening. Maddy Rydz keeps it simple with Greek-marinated chicken and veggie skewers, grilled to perfection and served over rice with a charred lemon for a fresh finish. It's a flavorful family meal that's ready in under 20 minutes.
Marinated Chicken Skewers with Veggie Skewers and Rice
weber.com/US/en/recipes/poultry/greek-marinated-chicken-skewers-with-veggie-skewers-and-rice/weber-2523038.html
Servings: 4
Prep Time: 20 minutes (plus at least 15 minutes marinating)
Grill Time: 15–20 minutes
Ingredients
Chicken
1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1/2 cup Greek salad dressing
Wooden or metal skewers as needed
Vegetable Skewers
1 zucchini, sliced into 1/2-inch rounds
1 yellow squash, sliced into 1/2-inch rounds
1 red bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1/4 cup olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Rice
1 cup long-grain rice
2 cups water or chicken broth
Kosher salt, to taste
For Serving
1/4 cup Greek salad dressing
Fresh lemon juice, to taste
Fresh oregano, chopped (optional)
Preparation
1. Using a Weber Cold Cleaning Brush, brush the grill grates clean.
2. Prepare the grill for direct cooking over high heat (475°–525°F).
3. In a mixing bowl, combine chicken pieces with Greek salad dressing. Toss until chicken is evenly coated. Allow chicken to marinate for 15 minutes minimum (up to 2 hours for maximum flavor).
4. In another mixing bowl, combine zucchini, yellow squash, red bell pepper, and red onion with olive oil. Season with kosher salt and black pepper.
5. Prepare the rice according to the package directions using water or chicken broth. Keep warm.
6. Thread the marinated chicken onto skewers, leaving a small space between each piece for even cooking.
7. Thread the vegetables onto separate skewers.
8. You are now ready to proceed to the grill!
Grilling
1. Place the chicken skewers on the grill. Cook for 12–15 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F.
2. Grill the vegetable skewers alongside the chicken for 8–10 minutes, turning occasionally, until tender and lightly charred.
3. Remove chicken and vegetable skewers from the grill and allow chicken to rest for a few minutes before serving.
4. Optional: Grill lemon halves cut-side down for about 3 minutes until lightly charred.
To Serve
Finishing
1. Divide the rice among four plates.
2. Serve grilled chicken skewers and vegetable skewers alongside the rice.
3. Drizzle with additional Greek salad dressing and garnish with charred or fresh lemon juice and oregano if desired.
Enjoy!
Shop Now: weber.com/US/en/home
Learn New Recipes: weber.com/US/en/recipes/weber-31811.html
Shop Our Seasonings: weberseasonings.com
Find us at Home Depot: homedepot.com/b/Weber/N-5yc1vZ1ls
Find us at Ace Hardware: acehardware.com/departments/outdoor-living/weber
Find us at Walmart: walmart.com/brand/weber/10048910
Find us at Lowe's: lowes.com/search?searchTerm=weber
Stay connected with us:
Facebook: facebook.com/weberbbq
Instagram: instagram.com/webergrills
Pinterest: pinterest.com/webergrills
TikTok: tiktok.com/@webergrills
X: https://x.com/webergrills
