Chicken Kabobs On The Grill (Printable Version)
Herb-marinated chicken and vegetables skewered and grilled to a juicy, charred finish; ready in about 35 minutes.
# What You'll Need:
→ 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
# Directions:
01 - In a large mixing 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 penetration.
03 - Preheat your grill to medium-high heat, targeting approximately 400°F. If using wooden skewers, ensure they have been soaking 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 across each.
05 - Place the assembled skewers on the preheated grill. Cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is cooked through to an internal temperature of 165°F and the vegetables show light charring.
06 - Remove the kabobs from the grill and let them rest for 2 minutes to allow the juices to redistribute before serving.
# Expert Hints:
01 -
- The marinade does all the heavy lifting so you can relax and enjoy the grilling instead of babysitting complicated steps.
- Everything cooks on one set of skewers which means almost zero cleanup and maximum flavor in every bite.
02 -
- If you pack the skewers too tightly the chicken steams instead of searing and you lose that beautiful crust.
- Letting the chicken rest after grilling is not optional because cutting immediately releases every drop of moisture you worked to keep inside.
03 -
- Pat the chicken completely dry before marinating so the oil and lemon cling to the meat instead of sliding off surface moisture.
- Rotate the skewers a quarter turn every three minutes and you will get even color on all four sides without any guessing.