Chicken Kabobs On Grill (Printable)
Marinated chicken and vibrant vegetables skewered and grilled until juicy with bright lemon‑herb notes.
# What You’ll Need:
→ Meats
01 - 1.5 pounds 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 tablespoons olive oil
07 - 2 tablespoons lemon juice
08 - 2 cloves garlic, minced
09 - 1 teaspoon dried oregano
10 - 1 teaspoon paprika
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper
→ Other
13 - Metal or soaked wooden skewers
# How To Make:
01 - In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper until fully emulsified.
02 - Add the cubed chicken to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for minimum 30 minutes, up to 2 hours for optimal flavor development.
03 - Heat grill to medium-high (approximately 400°F) and lightly oil the grates to prevent sticking.
04 - Alternately thread marinated chicken, red bell pepper, yellow bell pepper, red onion, and zucchini onto metal or wooden skewers, distributing ingredients evenly for consistent grilling.
05 - Arrange skewers on the preheated grill. Cook for 12 to 15 minutes, turning every few minutes, until chicken is fully cooked (internal temperature reaches 165°F) and vegetables are lightly charred.
06 - Remove kabobs from grill and allow to rest for 2 minutes before serving to retain juices.
# Expert Advice:
01 -
- This marinade makes even chicken breast melt-in-your-mouth juicy, and it's almost impossible to mess up.
- It fits every occasion, from weeknight grilling to spontaneous gatherings, and swapping veggies keeps things exciting.
02 -
- If you crowd the veggies together, they’ll steam and turn soggy—leave a little space on the skewer.
- Grilling over too high a flame can burn the marinade before the chicken cooks through—medium-high is just right.
03 -
- Cut all ingredients to uniform size so everything cooks at the same pace.
- Let the kabobs rest a couple minutes off the grill so the juices settle and each bite is tender.