Grilled Chicken Kabobs (Printable Version)
Tender marinated chicken and colorful peppers grilled on skewers for a bright Mediterranean main.
# What You'll Need:
→ Chicken
01 - 1½ lbs boneless, skinless chicken breast or thighs, cut into 1½-inch pieces
→ Marinade
02 - ¼ cup olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 3 cloves garlic, minced
05 - 1 tablespoon dried oregano
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon ground cumin
08 - ½ teaspoon salt
09 - ½ teaspoon black pepper
→ Vegetables
10 - 1 large red bell pepper, cut into 1½-inch squares
11 - 1 large yellow bell pepper, cut into 1½-inch squares
12 - 1 medium red onion, cut into chunks
13 - 1 medium zucchini, sliced into thick rounds
→ Garnishes
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges
# Directions:
01 - In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, smoked paprika, cumin, salt, and black pepper until well combined.
02 - Add the chicken pieces to the marinade and toss thoroughly to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning.
04 - Thread the marinated chicken and vegetable pieces alternately onto the skewers, distributing them evenly for consistent cooking.
05 - Place the skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is cooked through and lightly charred at the edges.
06 - Remove the kabobs from the grill and let them rest for 5 minutes. Garnish with chopped fresh parsley and lemon wedges before serving hot.
# Expert Hints:
01 -
- The marinade doubles as a dressing, so you can drizzle any leftover over a side salad without making something extra.
- Everything cooks on one set of skewers, which means almost zero cleanup and maximum flavor mingling between the chicken and vegetables.
02 -
- If you crowd too many chicken pieces onto one skewer the center stays raw while the edges dry out, so leave a tiny bit of breathing room between pieces.
- Marinating beyond 2 hours can actually make the chicken mushy because the lemon juice starts breaking down the proteins too aggressively.
03 -
- Pat the chicken dry with paper towels before adding it to the marinade because excess moisture prevents the spices from adhering properly and waters down the flavor.
- Let the skewers come to room temperature for 15 minutes before grilling because cold chicken straight from the fridge cooks unevenly and seizes on the hot grates.