Grilled Chicken Kabobs With Vegetables (Printable version)
Juicy chicken and fresh vegetables grilled on skewers with a zesty lemon-herb marinade. Ready in 40 minutes.
# 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
# Directions:
01 - Whisk together the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a large bowl until fully combined.
02 - Add chicken pieces to the marinade, stirring to coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours for enhanced flavor.
03 - Preheat grill to medium-high heat, approximately 375-400°F.
04 - Thread chicken, bell peppers, onions, zucchini, and mushrooms onto skewers, alternating ingredients for even cooking and visual appeal.
05 - Lightly brush assembled kabobs with any remaining marinade for extra flavor.
06 - Place kabobs on the preheated grill. Turn every 3-4 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with light char, approximately 12-15 minutes total.
07 - Remove from grill and let rest for 2 minutes to allow juices to redistribute. Garnish with fresh parsley and serve with lemon wedges if desired.
# Expert advice:
01 -
- Everything cooks on skewers, which means less cleanup and more time actually enjoying the meal
- The marinade works double duty, keeping chicken juicy while infusing vegetables with bright Mediterranean flavors
02 -
- Soak wooden skewers for at least 30 minutes before threading, or they'll burn before the food is done
- Don't pack ingredients too tightly on the skewer—everything needs a little space to cook evenly
03 -
- Metal skewers cook food faster than wooden ones since they conduct heat, so adjust your timing accordingly
- If some pieces are cooking faster than others, simply slide them off the skewer and finish them directly on the grill