Chicken Kabobs On Grill (Printable)
Marinated chicken and vegetables skewered and grilled until charred and juicy, ideal for summer cookouts.
# What You 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 wooden skewers, soaked if wooden
# How to Make It:
01 - Combine olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper in a large mixing bowl. Whisk thoroughly until emulsified.
02 - Add chicken cubes to marinade mixture. Toss to coat evenly, cover with plastic wrap, and refrigerate for a minimum of 30 minutes or up to 2 hours for optimum flavor.
03 - Preheat grill to medium-high heat, approximately 400°F.
04 - Alternately thread marinated chicken pieces, red bell pepper, yellow bell pepper, red onion, and zucchini onto skewers, distributing ingredients evenly.
05 - Place assembled skewers on grill grates. Cook for 12 to 15 minutes, turning occasionally, until chicken is fully cooked and vegetables have developed light char marks.
06 - Remove kabobs from grill and let rest for 2 minutes prior to serving.
# Expert Suggestions:
01 -
- The marinade is so simple but infuses the chicken with tangy, herby flavor you usually only find at summer cookouts.
- It’s a breeze to pull together, and you can swap in any veggies (or even proteins) so everyone leaves the table happy.
02 -
- If you skip soaking wooden skewers, you’ll end up with surprise bonfires on the grill—learned that after losing my first batch to the flames.
- Don’t rush the marinating step; once I tried short-cutting it and ended up with bland chicken the sauce couldn’t save.
03 -
- Always let the kabobs rest before digging in—otherwise you’ll lose those flavorful juices as soon as you bite.
- Lemon zest in the marinade turns up the brightness and will have everyone asking for your secret.