Grilled Chicken Kabobs
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.
Equipment
- Grill (Gas or Charcoal)
- Mixing Bowl
- Cutting board & sharp knife
- Skewers (Wooden or Metal)
- Tongs
- Meat Thermometer (Optional but helpful)
Ingredients
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
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.
- Pat the chicken dry.
- Use a paper towel to remove excess moisture. This helps the marinade stick better and gives a nicer sear on the grill.
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!
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.
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.
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.
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.
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.
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!
Notes
Nutritional Value (per serving, approximate):
- Calories: 280–320 kcal
- Protein: 35–40g
- Fat: 12–15g (mostly healthy fats from olive oil)
- Carbohydrates: 6–8g (from veggies and marinade ingredients)
- Fiber: 2–3g
- Sodium: 400–500mg (varies by salt added)