Chicken Kabobs On The Grill (Print View)
Marinated chicken and vegetable skewers grilled until lightly charred; ready in about 35 minutes, serves four.
# What You Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
→ Vegetables
02 - 1 red bell pepper, cut into chunks
03 - 1 yellow bell pepper, cut into chunks
04 - 1 red onion, cut into wedges
05 - 1 zucchini, sliced into thick rounds
→ Marinade
06 - 3 tbsp olive oil
07 - 2 tbsp lemon juice
08 - 2 cloves garlic, minced
09 - 1 tsp dried oregano
10 - 1 tsp paprika
11 - 1/2 tsp salt
12 - 1/2 tsp black pepper
→ Other
13 - Metal or soaked wooden skewers
# How-To Steps:
01 - In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper until well combined.
02 - Add the chicken cubes to the marinade and toss thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat, targeting approximately 400°F. Clean and lightly oil the grates to prevent sticking.
04 - Thread the marinated chicken cubes onto skewers, alternating with red bell pepper, yellow bell pepper, red onion wedges, and zucchini rounds. Distribute ingredients evenly across all skewers.
05 - Place the assembled skewers on the preheated grill. Cook for 12 to 15 minutes, turning occasionally with tongs, until the chicken is cooked through to an internal temperature of 165°F and the vegetables are lightly charred.
06 - Remove the kabobs from the grill and let them rest for 2 minutes to allow the juices to redistribute before serving.
# Expert Hints:
01 -
- The marinade does all the heavy lifting with pantry staples you probably already have.
- Everything cooks on one set of skewers, so cleanup is almost nonexistent.
02 -
- If you crowd the grill with too many skewers at once the temperature drops and you end up steaming instead of charring.
- Letting the chicken rest after grilling is the single step most people skip, and it makes every bite noticeably juicier.
03 -
- Cut all your vegetables and chicken to roughly the same size so nothing overcooks while waiting for thicker pieces to catch up.
- If using wooden skewers on a charcoal grill, wrap the exposed ends in a strip of foil to keep them from burning.