Chicken Kabobs On the Grill (Printable View)

Marinated chicken and vegetables skewered and grilled for a quick, flavorful outdoor main.

# Ingredient List:

→ Meats

01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes

→ Vegetables

02 - 1 red bell pepper, cut into chunks
03 - 1 yellow bell pepper, cut into chunks
04 - 1 red onion, cut into wedges
05 - 1 zucchini, sliced into thick rounds

→ Marinade

06 - 3 tbsp olive oil
07 - 2 tbsp lemon juice
08 - 2 cloves garlic, minced
09 - 1 tsp dried oregano
10 - 1 tsp paprika
11 - 1/2 tsp salt
12 - 1/2 tsp black pepper

→ Other

13 - Metal or soaked wooden skewers

# How to Make It:

01 - In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper until well combined.
02 - Add the cubed chicken to the marinade and toss thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
03 - Preheat your grill to medium-high heat, targeting approximately 400°F (200°C). If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
04 - Thread the marinated chicken cubes, red and yellow bell pepper chunks, red onion wedges, and zucchini rounds alternately onto the skewers, distributing ingredients evenly.
05 - Place the assembled skewers on the preheated grill. Cook for 12 to 15 minutes, turning occasionally with tongs, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are lightly charred.
06 - Remove the kabobs from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.

# Expert Suggestions:

01 -
  • The lemon and oregano marinade penetrates deep into the chicken and makes even boneless breast taste succulent and vibrant.
  • Everything cooks on a single skewer, so cleanup is almost nonexistent after a long evening outside.
  • It is naturally gluten free and low carb, which means everyone at the table can dig in without a second thought.
02 -
  • If you crowd the chicken pieces too closely on the skewer they will steam rather than char, and you will lose that essential grilled texture.
  • Marinating beyond two hours can make the chicken mushy because the lemon juice starts breaking down the protein too aggressively.
03 -
  • Pat the chicken completely dry with paper towels before adding it to the marinade because excess moisture prevents the spices from adhering properly.
  • Brush the grill grates with a little oil right before laying down the skewers and you will never have to wrestle stuck chicken off the grate again.

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