Grilled Chicken Kabobs With Vegetables (Printable)
Juicy marinated chicken and crisp vegetables grilled to perfection for a colorful, flavorful Mediterranean dish.
# What You'll Need:
→ Chicken
01 - 1 ½ lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces
→ Vegetables
02 - 1 red bell pepper, cut into 1.5-inch pieces
03 - 1 yellow bell pepper, cut into 1.5-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 1 medium zucchini, thickly sliced
06 - 8 oz button mushrooms, cleaned and halved
→ Marinade
07 - 3 tbsp olive oil
08 - 2 tbsp lemon juice
09 - 2 cloves garlic, minced
10 - 1 tsp dried oregano
11 - 1 tsp paprika
12 - 1 tsp salt
13 - ½ tsp freshly ground black pepper
→ Garnish
14 - Fresh parsley, chopped
15 - Lemon wedges
# How to Make It:
01 - In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper until thoroughly combined.
02 - Add the chicken pieces to the marinade, tossing to coat completely. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours for enhanced flavor penetration.
03 - Preheat your grill to medium-high heat, approximately 400°F. If using wooden skewers, soak them in water for 30 minutes prior to assembly.
04 - Thread the marinated chicken, bell peppers, onions, zucchini, and mushrooms onto skewers, alternating ingredients for even cooking and visual appeal.
05 - Lightly brush the assembled kabobs with any remaining marinade to ensure maximum flavor distribution during grilling.
06 - Place kabobs on the preheated grill and cook for 12-15 minutes, turning every 3-4 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender with light charring.
07 - Remove kabobs from the grill and allow to rest for 2 minutes. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
# Expert Hacks:
01 -
- The marinade does double duty keeping chicken incredibly juicy while infusing every vegetable with Mediterranean flavors
- Everything cooks on one set of skewers which means minimal cleanup and maximum time with your people
- These are endlessly adaptable based on whatever vegetables look best at the market or are languishing in your crisper drawer
02 -
- Soak wooden skewers for 30 minutes before grilling or they will burn and could catch fire. Metal skewers eliminate this step entirely.
- Cutting everything into similar sized pieces is crucial for even cooking. Nothing's worse than burnt veg alongside raw chicken.
- Don't skip the resting period. Those juices need to redistribute or they'll end up on your plate instead of in the meat.
03 -
- Double the marinade and use half as a dipping sauce for serving. Just be sure to keep it separate from what touched the raw chicken.
- Cut vegetables slightly larger than the chicken pieces since they shrink more on the grill. This ensures everything finishes cooking at the same time.