Barbecue skewers are one of my favorite ways to enjoy a mix of flavors, colors, and textures all in one easy-to-eat bite. They’re perfect for cookouts, family dinners, or anytime I want something fun and satisfying off the grill. Whether I go for meat, seafood, or veggies, I always find a combo that hits the spot.

Why You’ll Love This Recipe

I love how barbecue skewers make dinner feel special without a lot of fuss. They’re easy to prep, cook quickly, and can be customized with just about anything I have in the fridge. Grilling gives them a smoky, charred flavor that I can’t get enough of, and serving them on skewers makes clean-up a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ pounds chicken breast or thighs, cut into chunks
1 red bell pepper, chopped into chunks
1 yellow bell pepper, chopped into chunks
1 red onion, chopped into large pieces
1 zucchini, sliced into thick rounds
½ cup barbecue sauce
2 tablespoons olive oil
Salt and pepper to taste
Wooden or metal skewers (if using wood, I soak them in water for 30 minutes before grilling)

Directions

I start by preheating the grill to medium-high heat.
I season the chicken with salt and pepper, then toss it in a bowl with olive oil and half the barbecue sauce to marinate for at least 15 minutes.
While it marinates, I prep the veggies by chopping them into skewer-sized pieces.
I thread the chicken and veggies onto skewers, alternating pieces to balance flavors and textures.
I grill the skewers for 10–12 minutes, turning occasionally and brushing with the remaining barbecue sauce during the last few minutes.
Once the chicken is cooked through and has a nice char, I remove the skewers and let them rest for a few minutes before serving.

Servings and timing

This recipe makes about 4 servings.

Prep time: 20 minutes
Marinate time: 15 minutes (optional but recommended)
Cook time: 10–12 minutes
Total time: about 35–40 minutes

Variations

Sometimes I swap the chicken for beef, shrimp, or tofu, depending on what I’m craving. I also like playing with different marinades—teriyaki, lemon herb, or spicy chili garlic are all amazing. For a tropical twist, I add pineapple chunks or even sweet potato cubes.

Storage/Reheating

I store leftover skewers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F oven for about 10 minutes or warm them on a pan over medium heat. If I want to freeze them, I remove the food from the skewers first and store it in freezer-safe containers for up to 2 months.

FAQs

Can I use wooden skewers on the grill?

Yes, but I always soak them in water for at least 30 minutes first to keep them from burning.

What’s the best meat for barbecue skewers?

I usually go with chicken breast, chicken thighs, or sirloin steak. Shrimp works great too.

How do I keep the veggies from overcooking?

I cut the veggies into larger chunks so they hold up better on the grill and cook at the same rate as the meat.

Can I make these skewers ahead of time?

Absolutely. I often prep and assemble them a day ahead, cover them, and keep them in the fridge until I’m ready to grill.

What’s a good side dish for barbecue skewers?

I like serving them with grilled corn, a fresh green salad, or some rice or quinoa for a complete meal.

Conclusion

Barbecue skewers are one of those meals I come back to over and over again. They’re fun to make, endlessly customizable, and always a hit whether I’m cooking for myself or a crowd. With just a few simple ingredients and a hot grill, I can pull together a delicious meal that feels like summer on a stick.