Lemon & Oregano Greek Chicken Skewers

When you are looking for a vibrant, deeply satisfying mid-week meal that keeps your wellness goals firmly on track, this Mediterranean wonder hits the brief. It combines succulently grilled, free-range New Zealand chicken with bright, zesty citrus and fresh, crisp vegetables.

It is clean, rustic, and incredibly easy to whip up after a busy day. Best of all? It delivers a rich, savoury depth without any hidden sugars, artificial thickeners, or unnecessary carbs.

Carbs: Low impact (minimal carbohydrates from fresh organic vegetables)

Sugar: Zero added sugars (relying entirely on the natural zest of lemon)

Gluten-Free / Dairy-Free

Prep time: 15 mins Cook time: 15 mins Servings: 4

Ingredients

Everything you need for this dish can be easily sourced from the organic aisles at one of the major NZ supermarkets. we have given the organic options:

• 600g Organic Free-Range Chicken Breast or Thighs, diced (Bostock Brothers or local NZ organic)
• 3 tbsp Extra Virgin Olive Oil
• 2 large Lemons, juiced and zested
• 1 tbsp rushed Garlic
• 1 tbsp Dried Oregano
• 1 large Red Onion, cut into chunks
• 1 large Courgette, cut into thick rounds
• To taste Fine sea salt and freshly cracked black pepper

Method

Marinate the Chicken In a large mixing bowl, combine the organic extra virgin olive oil, lemon zest, lemon juice, crushed garlic, and dried oregano. Add the diced chicken, seasoning generously with sea salt and black pepper. Toss well to ensure the chicken is beautifully coated. Let it sit for at least 10 minutes (or up to overnight) to allow those bright flavours to penetrate.

Build the Skewers Thread the marinated chicken pieces onto your skewers (if using bamboo, soak them in water first), alternating with chunks of the red onion and courgette. This not only makes them visually stunning but ensures every bite has a perfect balance of savoury meat and charred vegetables.

Grill to Perfection Heat a barbecue, grill pan, or heavy-based frying pan over a medium-high heat. Place the skewers on the grill and cook for 10–12 minutes, turning every few minutes so they colour evenly. You want the chicken to be golden and cooked through, with a delightful light char on the vegetables.

Rest and Serve Transfer the cooked skewers to a warm platter and let them rest for a couple of minutes to keep the chicken wonderfully succulent. Give them a final squeeze of fresh lemon juice and serve immediately alongside a crisp green salad.

Pour yourself a glass of your favourite organic low-sugar wine like the Fuchsia Gully Reduced Sugar Pinot Rose, or imagine you are in the mediterranean with the Château de Roquefort "Le Bonvivant" Provence Rose, and enjoy a perfectly balanced, wholesome dinner.