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Chicken Kabobs

  • Author: Avery
  • Total Time: 30 minutes (plus marinating time)
  • Yield: 4 servings 1x
  • Diet: Gluten-free (if using gluten-free sides)

Description

These Grilled Chicken Kabobs with colorful veggies and a zesty lemon-garlic marinade are a fresh, vibrant way to get dinner on the table fast. Juicy marinated chicken is skewered with sweet bell peppers, tender zucchini, and red onion, then charred on the grill for smoky flavor that feels like a backyard cookout any night of the week.

Ingredients

Scale
  • 1 pound (450 g) boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1 medium zucchini, sliced into thick rounds
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 8–10 skewers (wooden or metal)

Instructions

  1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, cumin, salt, and black pepper to create the marinade.
  2. Add the chicken cubes to the bowl and toss until all the pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
  3. If using wooden skewers, soak them in water for about 30 minutes while the chicken marinates to help prevent burning on the grill.
  4. Preheat your grill to medium-high heat (about 400–450°F / 200–230°C). Lightly oil the grates to prevent sticking.
  5. Prepare the vegetables by cutting the bell peppers into 1-inch pieces, the red onion into wedges, and the zucchini into thick rounds, if you haven’t already.
  6. Thread the marinated chicken, bell peppers, onion, and zucchini onto the skewers, alternating ingredients for a colorful presentation. Discard any leftover marinade that has been in contact with raw chicken.
  7. Place the kabobs on the preheated grill. Cook for 10–15 minutes, turning every few minutes, until the chicken is cooked through and has nice grill marks.
  8. Check for doneness by ensuring the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear when pierced.
  9. Remove the kabobs from the grill and let them rest for a few minutes before serving to allow the juices to redistribute in the chicken.
  10. Serve the chicken kabobs hot, straight from the skewers, or slide them off onto a platter for family-style serving.

Notes

  • Allowing the chicken to marinate for the full 2 hours will give you the most flavor, but even 30 minutes makes a difference.
  • Cutting the chicken and vegetables into similar-sized pieces helps them cook evenly and finish at the same time.
  • If your grill tends to run hot, reduce the heat slightly or move the kabobs to indirect heat after searing to prevent burning.
  • Prep Time: 15 minutes (plus marinating time)
  • Cook Time: 15 minutes
  • Category: Main Course, Grilling
  • Method: Grilled
  • Cuisine: Mediterranean-inspired, American

Nutrition

  • Serving Size: 1/4 of the recipe (about 2 skewers, depending on size)
  • Calories: 280 kcal
  • Sugar: 5 g
  • Sodium: 420 mg
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 85 mg

Keywords: chicken kabobs, grilled chicken skewers, lemon garlic chicken, healthy grill recipes, chicken and veggie kabobs, summer grilling

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Find it online: https://averyrecipes.com/chicken-kabobs/