Grilled Chicken Kabobs With Vegetables (Printable)
Marinated chicken and fresh vegetables grilled to perfection on skewers.
# 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
# How to Cook:
01 - In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper until well combined.
02 - Add the chicken cubes 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 grill to medium-high heat, approximately 400°F. Clean and lightly oil the grates to prevent sticking.
04 - Thread the marinated chicken pieces alternately with red bell pepper, yellow bell pepper, red onion wedges, and zucchini rounds onto the skewers, distributing ingredients evenly.
05 - Place the skewers on the preheated grill and cook for 12 to 15 minutes, turning occasionally with tongs, until the chicken is cooked through to an 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 Advice:
01 -
- The marinade does all the heavy lifting so you barely have to think once the grill is hot.
- Everything cooks on one set of skewers which means almost zero cleanup after a long evening.
02 -
- If you are using wooden skewers and forget to soak them you will smell burning wood before the chicken is even close to done, so set a reminder or switch to metal.
- Cutting the chicken into uniform one and a half inch pieces is the single most important step for even cooking and it only takes an extra minute.
03 -
- Pat the chicken dry before adding it to the marinade because excess moisture prevents the oil and spices from actually adhering to the surface.
- Leave a tiny gap between pieces on the skewer so the heat can reach all sides and you avoid that raw center surprise.