Grilled Chicken Kabobs

Getting chicken kabobs to grill just right can be a challenge, which is exactly why I’m sharing how to grill them in this post and in the short video in the recipe.

How to Cut Chicken for Grilling Kabobs

Cutting the chicken into even-sized pieces, about 1 inch, is the key to kabobs that cook evenly, finish at the same time, and stay juicy.

Marinating and Assembling the Kabobs

Mix your marinade ingredients in a large bowl or zip bag. Add the cut chicken and veggies and toss to coat in the marinade. This recipe only needs 30 minutes to marinate, then I assemble the kabobs by threading chicken and veggies through each skewer.

How to Grill Chicken Kabobs

Once you’ve marinated and assembled your chicken kabobs, this is what you need to know about the grilling part:

1. Soak wooden skewers (if using).
   If you’re using wooden skewers, soak them in water for 30 minutes before assembling the kabobs to prevent them from burning.
2. Preheat your grill.
   Kabobs are best cooked over medium heat, which is about 375F (if your grill has a gauge) or about 10 minutes preheating with the lid closed.
3. Grease the grill grates or brush the skewers with oil.
   Fold an oiled paper towel and using grill tongs, brush it on the grates to prevent the skewers from sticking.
4. Grill the kabobs.
   Place them across the grates so they don’t fall through. Sear the first side with the lid open for a few minutes, close the lid to cook them through, flip them over, and finish cooking them until the chicken is done (internal temp reaches 165F).

How Long to Grill Chicken Kabobs

Grill time depends on the size of your chicken pieces, which is why cutting them evenly matters, so everything cooks at the same pace. At the very least, try to keep the pieces on each skewer about the same size.

Laura’s Must-Know Tips for Grilled Kabobs

Veggies You Can Add to Chicken Kabobs

You can make separate veggie kabobs or mix veggies with your chicken in the same skewer. Here are my favorites and how I cut them:

• Onions: cut into thick wedges or ½-inch pieces and skewer a couple of layers together.
• Peppers: cut into 1-inch squares so they cook at the same pace as the chicken.
• Zucchini: slice into thick rounds or ½-inch half-moons so they don't get mushy.
• Cherry tomatoes: use whole; thread carefully so they don't split.
• Mushrooms: use whole if small, or halve larger ones so they stay on the skewer.
• Eggplant: cut into 1 to 1½-inch cubes so they hold their shape on the grill.

Easy Grilled Chicken Kabobs

Servings: 4

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 45 minutes mins

Follow this recipe to make delicious, always-juicy grilled chicken kabobs that cook evenly on the grill.

5 from 36 votes

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Watch how it’s made:

Ingredients

• 1 ½ pounds chicken breasts
• 1 medium red onion
• 2 bell peppers, any color
• 1 zucchini

Marinade:

• 2 tablespoons olive oil⁠
• 1 large lemon, juiced & zested
• 2 cloves garlic, grated*
• 1 teaspoon dried oregano⁠*
• 1 teaspoon salt⁠
• ½ teaspoon black pepper⁠

Instructions

Prep:

• Cut the chicken breasts into even-sized 1-inch cubes. Pat them dry with a paper towel. Chop the onion into quarters, then in half; cut the bell peppers into large 1-inch-square pieces, and the zucchini into ½-inch-thick rounds.
• In a large bowl, mix the marinade ingredients. Add the chicken and veggies to the marinade bowl and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
• If using wooden skewers soak them while the chicken and veggies marinate to prevent them from burning on the grill by filling a sheet pan with water, spread the skewers inside, and let them soak.

Assemble:

• Thread the chicken and veggies through the skewer, always poking through the middle of each ingredient to prevent it from sliding or falling off. With onions, I usually grab a couple of layers at a time. Place the assembled kabobs on a baking sheet for easy transfer to the grill. Depending on the size of your skewer, this recipe makes 6 to 8 kabobs.

Grill:

• Preheat the grill with the lid closed to medium-high heat. If your grill has a temperature gauge, it should read between 375F and 400F; otherwise, preheat for 10 to 15 minutes. Use grilling tongs to grease the grates by wiping a paper towel soaked in oil over the grates. This step is especially important to prevent the skewers from sticking.
• Place the kabobs on the grill across the grates (not parallel). Sear the first side with the lid open for a few minutes, then close the lid and cook for about 7 minutes. Open the grill, flip the kabobs over by picking them up from the middle using grilling tongs. Then, close the lid and cook the second side for about 5 more minutes. Total cooking time will vary depending on the thickness of the chicken pieces and your grill. Chicken breasts will need to be cooked to 165F.
• Remove the kabobs from the grill to a tray, then cover them with foil to keep warm while you finish grilling.

Leftover Storage:

• Remove the veggies and chicken from the skewers and store them in an airtight container. They'll keep in the fridge for up to 4 days. To reheat, you can microwave them for about 45 seconds to 1 minute, depending how much you're heating up. To warm them up in a pan, take them out of the fridge for 10 minutes first (so they're not cold), drizzle a little olive oil on a non-stick pan, then heat them up over medium heat until warmed through.

Notes

• Swap the fresh garlic cloves for ½ teaspoon garlic powder. 
• Swap the dried oregano for Italian seasoning, rosemary, or thyme.

Equipment

Marinade Bags

Grilling Tongs

Re-useable Skewers

Meat Thermometer

Nutrition

Serving: 2 kabobs | Calories: 256kcal | Carbohydrates: 11g | Protein: 38g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 293mg | Potassium: 976mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2028IU | Vitamin C: 104mg | Calcium: 46mg | Iron: 2mg