Description
Master the art of grilled chicken kabobs with this vibrant and flavorful recipe. Tender marinated chicken and crisp, charred vegetables create a satisfying meal perfect for any occasion, from weeknight dinners to backyard barbecues. This recipe yields smoky, juicy, and incredibly delicious kabobs.
Ingredients
1.5 lbs Boneless, Skinless Chicken Breast or Thighs, cut into 1-inch cubes
2 medium Bell Peppers (various colors), cut into 1-inch pieces
1 large Red Onion, cut into 1-inch chunks
1 medium Zucchini, cut into 1-inch rounds or half-moons
1 cup Cherry Tomatoes, whole
1/3 cup Olive Oil
1/4 cup Lemon Juice
2 cloves Garlic, minced
1 tsp Dried Oregano
1 tsp Dried Thyme
1/2 tsp Smoked Paprika
Salt, to taste
Black Pepper, to taste
Wooden skewers, soaked in water for at least 30 minutes
Instructions
In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper to create the marinade.
Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
While the chicken marinates, prepare the vegetables. Chop the bell peppers and red onion into 1-inch pieces, and slice the zucchini into 1-inch rounds or half-moons.
Thread the marinated chicken and chopped vegetables onto the soaked wooden skewers, alternating ingredients for a colorful presentation. Reserve any leftover marinade.
Preheat your grill to medium-high heat.
If using a grill basket or foil, lightly oil it to prevent sticking.
Place the kabobs on the preheated grill. Grill for 15-20 minutes, turning occasionally, until the chicken is cooked through and vegetables are tender-crisp and nicely charred.
During the last few minutes of grilling, you can brush the kabobs with a little of the reserved marinade (ensure it has not touched raw chicken or boil it first if it has). Discard any unboiled marinade that came into contact with raw chicken.
Remove from grill and let rest for a few minutes before serving.
Notes
Soaking wooden skewers in water prevents them from burning on the grill.
For the juiciest chicken, consider using chicken thighs.
Feel free to substitute or add other vegetables like mushrooms, cherry tomatoes, or yellow squash.
Ensure a medium-high heat on the grill to achieve a good sear without burning.
Serve with rice, quinoa, or a fresh salad for a complete meal.
- Prep Time: 30
- Cook Time: 20
- Category: Baking
- Method: Grilling
- Cuisine: American/Mediterranean
Nutrition
- Serving Size: Approximately 2-3 kabobs per person
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg