Start by cutting your chicken into bite-sized chunks. I find that around 1-inch pieces work best because they cook quickly and evenly. If you’re opting for other proteins, like beef or shrimp, you can cut those into similarly sized pieces. If you’re going the vegetarian route, some of my favorite veggie options for these skewers include zucchini, bell peppers, mushrooms, and cherry tomatoes.

Once everything is prepped, set it aside and get ready for the next step.

Now comes the fun part—the marinade! In a large bowl, combine the olive oil, minced garlic, dried oregano, dried parsley, and crushed red pepper flakes (if you’re using them). Give it a good stir until all the ingredients are evenly mixed. The garlic will start to perfume the oil, and trust me, that’s a good sign. You’re on the right track!

At this point, it’s time to season with salt and pepper to taste. I suggest starting with about 1/2 teaspoon of salt and a few cracks of black pepper, but feel free to adjust based on your personal preference.

Add the chicken (or whatever protein/veggies you’re using) into the bowl with the marinade. Toss everything around so the garlic and oil coat every piece. Don’t skimp on this part—it’s all about making sure each skewer gets that delicious flavor.

Once everything is coated, let it marinate for about 10–15 minutes. If you’ve got the time, you can marinate it for longer in the fridge—overnight is even better! But, let’s be honest, if you’re like me, you’re probably just ready to cook it now. Fifteen minutes is plenty of time to infuse that garlic goodness into the protein.

This part is as easy as it gets. Take your soaked skewers and begin threading your marinated protein and/or veggies onto them. I like to alternate between pieces of chicken and vegetables to make each skewer look colorful and balanced. Don’t overcrowd the skewers—leave a little space between each piece so the heat can circulate and cook everything evenly.

If you're using metal skewers, you can skip the soaking part. But if you’re using wooden skewers, make sure to soak them for about 30 minutes in water so they don’t burn while cooking.

Step 5: Cook the Skewers

Now it’s time to cook! Preheat your grill or a skillet to medium-high heat. You’ll want it nice and hot, so the skewers get that lovely golden-brown color on the outside. Place the skewers on the grill or skillet, and cook them for about 3–4 minutes per side, or until the chicken is cooked through. The best way to know they’re done is by checking that the internal temperature of the chicken has reached 165°F.

If you’re using veggies like peppers or zucchini, they’ll cook a little faster, so keep an eye on them.

Once the skewers are cooked through, remove them from the heat. Now, here’s the magic moment—sprinkle grated parmesan cheese over the top of the skewers. I like to add a generous amount, so each piece is coated in cheesy goodness. The heat from the skewers will melt the parmesan just enough to make it stick and create that delicious, savory layer on each bite.

It’s time to serve! These Garlic Parmesan Skewers are best enjoyed right away, while the cheese is still melted and the chicken is tender. They’re perfect on their own, but you could serve them with a side of dipping sauce—creamy ranch or a spicy marinara would pair wonderfully. You can even serve them alongside a fresh salad, roasted veggies, or some crispy potatoes to round out the meal.