Chicken Kabobs On The Grill (Printable Version)
Marinated chicken and vibrant vegetables on skewers, grilled until juicy and lightly charred for an easy weeknight main.
# Ingredient List:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces
→ Vegetables
02 - 1 red bell pepper, cut into 1.5-inch squares
03 - 1 yellow bell pepper, cut into 1.5-inch squares
04 - 1 red onion, cut into wedges
05 - 1 small 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 smoked paprika
11 - 1 tsp salt
12 - ½ tsp black pepper
# How to Make:
01 - In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper until well combined.
02 - Add the chicken pieces to the marinade and toss thoroughly to ensure even coating. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for more pronounced flavor.
03 - Preheat your grill to medium-high heat, targeting approximately 400°F. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
04 - Thread the marinated chicken pieces onto skewers, alternating with red bell pepper, yellow bell pepper, red onion wedges, and zucchini rounds. Distribute ingredients evenly across skewers.
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 develop light charring.
06 - Remove the kabobs from the grill and let them rest for 3 to 5 minutes before serving to allow the juices to redistribute. Serve hot.
# Expert Tips:
01 -
- The marinade does all the heavy lifting so you look like a genius with almost zero effort.
- Everything cooks on one stick which means almost no cleanup and maximum smoky flavor.
02 -
- If using wooden skewers, soak them in water for at least 30 minutes or they will catch fire and that will ruin your evening fast.
- Do not crowd the skewers too tightly or the chicken will steam instead of char and you will lose that smoky grilled texture entirely.
03 -
- Cut all your vegetables and chicken the same size so everything finishes cooking at the same time, because nothing is sadder than burnt peppers next to raw chicken.
- Let the kabobs rest on a clean platter loosely tented with foil, not wrapped tight, so the steam escapes and the char stays crisp.