Grilled Chicken Kabobs With Vegetables (Print)
Marinated chicken and colorful vegetables threaded on skewers and grilled until juicy and lightly charred.
# What You Need:
→ Chicken
01 - 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces
→ Vegetables
02 - 1 red bell pepper, cut into 1.5-inch pieces
03 - 1 yellow bell pepper, cut into 1.5-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 1 medium zucchini, thickly sliced
06 - 8 ounces button mushrooms, cleaned and halved
→ Marinade
07 - 3 tablespoons olive oil
08 - 2 tablespoons lemon juice
09 - 2 cloves garlic, minced
10 - 1 teaspoon dried oregano
11 - 1 teaspoon paprika
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper
→ Garnish
14 - Fresh parsley, chopped (optional)
15 - Lemon wedges (optional)
# How To Make It:
01 - In a large mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and black pepper until well combined.
02 - Add chicken pieces to the marinade, turning to coat each piece evenly. Cover and refrigerate for at least 20 minutes or up to 2 hours for enhanced flavor.
03 - Preheat the grill to medium-high heat.
04 - Thread marinated chicken, red bell pepper, yellow bell pepper, red onion, zucchini, and mushrooms onto skewers, alternating pieces for a balanced appearance.
05 - Brush the assembled kabobs lightly with any remaining marinade.
06 - Place kabobs on the grill and cook, turning every 3 to 4 minutes, until the chicken is cooked through and the vegetables are slightly charred and tender, about 12 to 15 minutes.
07 - Transfer kabobs to a platter and let rest for 2 minutes. Garnish with chopped parsley and serve with lemon wedges if desired.
# Expert Advice:
01 -
- The marinade secretly ensures every bite of chicken is juicy, so you can boldly host or meal prep without fear of dryness.
- Rainbow vegetables make it instantly feel like a celebration, even on a Tuesday night.
02 -
- Once, I jammed too many ingredients onto a skewer and the center stayed uncooked while the edges burned—give your pieces some breathing room.
- Brushing with marinade right before grilling, instead of during, saves you from bitter burnt bits and uneven cooking.
03 -
- Always finish grilling with the lid closed to cook the chicken evenly without drying the veggies.
- Saving some marinade before adding the chicken gives you a safe dip for serving—just don’t double-dip once the raw meat’s in.