Grilled Chicken Kabobs

There’s just something about grilled chicken kabobs that feels like summer on a stick. Whether you’re firing up the grill for a casual family dinner or hosting a backyard get-together with friends, these kabobs are always a hit. The combination of juicy chicken breast, colorful veggies, and smoky char from the grill creates a flavor party that’s hard to resist. And let’s be honest—eating food off a stick is just more fun, right?

Now, I know chicken breast has a reputation for being a little… well, dry. But trust me, when you marinate it properly and cook it just right, it turns out tender, flavorful, and perfectly juicy. That’s the magic of kabobs!

The bite-sized pieces cook evenly and quickly, locking in moisture and soaking up all that marinade goodness. Plus, you can easily customize them with your favorite vegetables or even add a fruity twist—grilled pineapple chunks, anyone?

What I love most about this recipe is how simple yet impressive it is. You don’t need to be a grill master to make these taste amazing. With a good marinade, a bit of prep, and a hot grill, you’ll have a meal that looks like it came straight out of a summer food magazine. Serve it with a side of rice, pita bread, or a fresh salad, and you’ve got yourself a complete meal that’s both healthy and satisfying.

So if you’re looking for a go-to grilled chicken recipe that’s light, flavorful, and totally crowd-pleasing, these chicken breast kabobs are it. They’re great for meal prepping too—you can grill a big batch and enjoy them throughout the week in wraps, bowls, or just as-is.

Why You’ll Love It

• Tender, Juicy Chicken – Thanks to the marinade and quick grilling, the chicken breast stays moist and full of flavor—no more dry, bland bites!
• Healthy & Balanced – Lean protein, colorful veggies, and minimal oil make this a nutritious choice that doesn’t skimp on taste.
• Perfect for Grilling Season – Whether it’s a weeknight dinner or weekend BBQ, these kabobs bring that smoky, charred flavor we all crave in summer.
• Customizable to Your Taste – Swap in your favorite veggies, add a spicy kick, or even toss in some pineapple or zucchini for a fun twist.
• Great for Meal Prep – Grill a batch ahead of time and use the leftovers in salads, wraps, or bowls throughout the week.

Ingredient List

For the Chicken Marinade:

• 1 ½ pounds boneless, skinless chicken breast (cut into 1.5-inch cubes)
• ¼ cup olive oil
• 3 tablespoons lemon juice (freshly squeezed)
• 3 cloves garlic (minced)
• 1 tablespoon plain Greek yogurt (optional, for extra tenderness)
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Kabobs:

• 1 red bell pepper (cut into chunks)
• 1 green bell pepper (cut into chunks)
• 1 red onion (cut into wedges)
• 1 zucchini (sliced into thick rounds)
• Wooden or metal skewers

Ingredient Notes

• Chicken breast – Go for boneless, skinless, and cut into even chunks so they cook uniformly.
• Olive oil – Helps coat the chicken and carries the flavors from the spices.
• Greek yogurt – Just a spoonful adds a subtle tang and helps tenderize the chicken.
• Paprika + cumin – These give a smoky, warm flavor that pairs perfectly with the grilled finish.
• Fresh lemon juice – Adds brightness and balances the spices—fresh makes a difference!
• Colorful veggies – Bell peppers, onions, and zucchini hold up well on the grill and add great texture and sweetness.
• Wooden skewers – Soak them in water for at least 30 minutes before grilling so they don’t burn.

Kitchen Equipment Needed

• Grill (Gas or Charcoal) – For that smoky, charred flavor. I love using a gas grill for convenience.
• Mixing Bowl – To toss the chicken in the marinade. Go for one with a lid if you plan to marinate overnight.
• Cutting Board + Sharp Knife – For chopping chicken and veggies cleanly and evenly.
• Skewers (Wooden or Metal) – For assembling the kabobs. I prefer reusable metal skewers—they don’t burn and are easy to clean.
• Tongs – For flipping kabobs on the grill without piercing the meat or losing pieces.
• Meat Thermometer (Optional but helpful) – To check doneness; chicken should hit 165°F (74°C) internally.

Instructions

Step 1: Prep the Chicken

Cut the chicken breast into even cubes.

• Aim for 1.5-inch chunks—big enough that they don’t dry out, small enough to cook through quickly.
• Trim off any excess fat or tough bits as you go.
• Use a paper towel to remove excess moisture. This helps the marinade stick better and gives a nicer sear on the grill.

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Step 2: Make the Marinade

In a large bowl, whisk together the marinade ingredients:

• Olive oil, lemon juice, minced garlic, Greek yogurt (if using), paprika, oregano, cumin, salt, and pepper.
• Whisk until it looks smooth and slightly creamy.

Pro Tip: Whisk your marinade in the bowl you plan to marinate in—less cleanup later!

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Step 3: Marinate the Chicken

Add the chicken pieces to the marinade and toss to coat.

• Make sure every piece is well-covered. Use your hands or a spoon to stir gently.

Cover and refrigerate.

• Let it marinate for at least 30 minutes, but if you have time, go for 2–4 hours for maximum flavor and tenderness.

Pro Tip: Don’t marinate for more than 8 hours—too much acid (from the lemon) can make the chicken mushy.

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Step 4: Prepare the Veggies and Skewers

While the chicken marinates, cut your veggies into similar-sized chunks.

• This helps them cook evenly and look balanced on the skewers.

If using wooden skewers, soak them in water for 30 minutes.

• This prevents them from burning on the grill.

Pro Tip: Use two skewers per kabob if you’re worried about pieces spinning when you flip them.

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Step 5: Assemble the Kabobs

Thread the chicken and veggies onto skewers.

• Alternate pieces of chicken with bell pepper, onion, and zucchini for color and flavor variety.
• Leave a little space between pieces to allow for even cooking.

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Step 6: Preheat the Grill

Heat your grill to medium-high (about 400°F / 200°C).

• Make sure the grates are clean and lightly oiled to prevent sticking.

Pro Tip: Use tongs and a folded paper towel dipped in oil to grease the grill grates safely.

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Step 7: Grill the Kabobs

Place the skewers on the grill and close the lid.

• Cook for about 10–12 minutes total, turning every 3–4 minutes so all sides get nice grill marks.

Check for doneness.

• Chicken should reach 165°F (74°C) in the thickest part.
• The veggies should be slightly charred and tender.

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Step 8: Rest and Serve

Remove the kabobs from the grill and let them rest for 5 minutes.

• This helps the juices redistribute in the chicken so it stays moist when you bite in.

Serve warm.

• Enjoy them straight off the skewer or slide them off and serve over rice, salad, or in a warm pita with a dollop of tzatziki!

Tips and Tricks for Success

• Cut everything evenly – Uniform chicken and veggie pieces cook more evenly and look neater on the skewer.
• Don’t overcrowd the skewers – Give each piece a little space so heat can circulate and cook everything properly.
• Marinate longer for deeper flavor – If you have time, aim for 2–4 hours. Even 30 minutes helps, but longer is better.
• Preheat your grill properly – A hot grill helps sear the chicken quickly, locking in juices and preventing sticking.
• Rotate the kabobs gently – Use tongs to turn them every few minutes for even cooking and a beautiful char.

Ingredient Substitutions and Variations

• Swap chicken breast for chicken thighs – They’re juicier and more forgiving if slightly overcooked.
• Use store-bought marinade – In a pinch, your favorite bottled marinade works too—just watch the salt content.
• Add fruit for a tropical twist – Pineapple chunks or mango add a sweet, caramelized contrast to the savory chicken.
• Change up the veggies – Try mushrooms, cherry tomatoes, yellow squash, or even Brussels sprouts.
• Make it spicy – Add chili flakes or a splash of hot sauce to the marinade for some heat.

Serving Suggestions

• Over a bed of herbed rice – A simple side of rice tossed with chopped parsley, lemon zest, and a drizzle of olive oil pairs beautifully with the grilled flavors.
• With warm pita and tzatziki – Stuff the kabob pieces into pita bread and top with creamy tzatziki and sliced cucumbers for a Mediterranean-style wrap.
• Alongside a grilled veggie platter – Double up on the grill time and throw on extra zucchini, asparagus, or corn to serve as a hearty veggie side.
• In a salad bowl – I love tossing the grilled chicken and veggies into a big bowl of greens with feta, olives, and a lemon vinaigrette—so fresh and satisfying.
• With roasted potatoes or couscous – Something starchy and flavorful helps round out the meal, especially if you’re feeding a crowd.

Storage and Reheating Instructions

• Store leftovers in an airtight container – Keep chicken and veggies together or separate in the fridge for up to 4 days.
• Reheat on the stovetop or in the oven – Warm gently over medium heat in a pan or bake at 350°F (175°C) for 10–12 minutes until heated through.
• Avoid the microwave if possible – It can dry out the chicken. But if needed, cover with a damp paper towel and heat in short intervals.
• Freeze for later – You can freeze cooked kabobs (minus the skewers) for up to 2 months. Thaw in the fridge overnight before reheating.
• Use leftovers creatively – Dice up extras for wraps, grain bowls, quesadillas, or even a protein boost in pasta salads!

Frequently Asked Questions

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs are a great alternative—they’re juicier and harder to overcook. Just trim the fat and follow the same steps.

How long should I soak wooden skewers?

At least 30 minutes in water. This helps prevent them from catching fire or burning on the grill.

Can I bake these instead of grilling?

Yes! Place the kabobs on a baking sheet and bake at 425°F (220°C) for 20–25 minutes, flipping halfway through. You can broil them for the last 2–3 minutes to get a nice char.

What’s the best way to avoid dry chicken?

Marinate the chicken well, don’t overcook it, and aim for even-sized pieces. Use a meat thermometer to hit 165°F and no higher!

Can I make these ahead of time?

You can prep the skewers a few hours in advance and keep them in the fridge until ready to grill. Leftovers reheat well too!

What should I serve with it for a full meal?

I love pairing these kabobs with herbed rice, a crisp green salad, and a cool sauce like tzatziki or garlic yogurt dip—it’s simple, fresh, and filling!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!