Grilled Chicken Kabobs

Grilled chicken kabobs that are never dry, always juicy. Tips and tricks perfect chicken every time!


  • 2lbs chicken breast, cubed
  • Lemon Chicken Marinade
  • 2 cups button mushrooms, stems removed
  • 1-pint cherry tomatoes, whole
  • 2 bell peppers, seeded and cut into chunks
  • 1 red onion, ends trimmed, cut into wedges
  • 2 large zucchinis, ends trimmed, sliced thick
  • 1 tablespoon olive oil
  • Wooden or metal skewers


  1. Prepare the chicken marinade and reserve 1/4 cup of marinade to brush over the skewers. 
  2. Marinate chicken pieces in the remaining marinade inside an airtight container or zip bag.
  3. Wash and prep all veggies, and soak wooden skewers for 30 minutes if using. 
  4. Preheat the grill to 375F. 
  5. Slide chicken pieces and veggies through the skewers, alternating vegetables, and chicken.
  6. Place skewers on a baking tray (to transport to the grill) and brush them with reserved marinade on all sides.
  7. Grill skewers on a heated grill, over medium heat, for 12 to 14 minutes, making sure to flip them halfway through by using tongs.



  • The key to evenly cooked chicken kabobs is cutting the chicken into even-sized pieces.
  • If using wooden skewers, they will need to be soaked in water so they don’t erupt into flames. Soak in room temp water for 30 minutes while the chicken marinates.