Lemon-Herb Chicken Skewers with Caponata
Juicy chicken skewers marinated in lemon and rosemary, paired with sweet-tart eggplant caponata for a perfect summer meal. This italian-inspired grilling ready in about 50 minutes pairs extra virgin olive oil, fresh lemon juice, finely chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, cut into 1-inch cubes boneless chicken thighs
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp, finely chopped fresh rosemary
- 1/2 tsp Kosher salt
- 1/4 tsp smoked paprika
- 1 medium, diced 1/2-inch eggplant
- 1/2, diced 1/2-inch red onion
- 1/2 cup canned diced tomatoes
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: In a bowl, whisk together 2 tbsp olive oil, lemon juice, 1 tbsp chopped rosemary, 1/4 tsp salt, and smoked paprika; add chicken cubes and toss to coat. Marinate at room temperature for 20 minutes.
- Step 2: Thread chicken cubes onto 8 skewers, leaving space between pieces. Grill over medium heat (350°F) for 8-10 minutes, turning every 2 minutes until chicken is golden and internal temperature reaches 165°F.
- Step 3: While chicken grills, make caponata: heat 1 tbsp olive oil in a skillet over medium heat, add eggplant and onion, and sauté for 8 minutes until softened. Add tomatoes, red wine vinegar, and 1/4 tsp salt; simmer for 15 minutes until thickened and sauce clings to vegetables.
- Step 4: Stir in chopped parsley, then spoon caponata onto a platter. Place grilled chicken skewers on top and drizzle with remaining marinade.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Chicken Skewers with Caponata take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Herb Chicken Skewers with Caponata?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Lemon-Herb Chicken Skewers with Caponata?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Herb Chicken Skewers with Caponata for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Herb Chicken Skewers with Caponata?
Italian grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
