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