Grilled Chicken Kabobs With Vegetables (Print Version)
Juicy marinated chicken and crisp vegetables skewered and grilled to perfection for a colorful, flavorful meal perfect for any occasion.
# 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 - In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper until well combined.
02 - Add the chicken pieces to the marinade, stirring to coat thoroughly. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours for enhanced flavor.
03 - Prepare your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
04 - Thread the marinated chicken, bell peppers, red onions, zucchini, and mushrooms onto skewers, alternating ingredients to create colorful and balanced skewers.
05 - Lightly brush the assembled kabobs with any remaining marinade for additional flavor.
06 - Place kabobs on the preheated grill and cook for 12–15 minutes, turning every 3-4 minutes, until the chicken is fully cooked through and vegetables are tender with light char marks.
07 - Remove kabobs from the grill and let rest for 2 minutes to allow juices to redistribute. Garnish with fresh chopped parsley and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The marinade keeps the chicken incredibly juicy while adding bright Mediterranean flavors
- Everything cooks on one skewer, so you get a complete meal without multiple pans
- These are equally perfect for quick weeknight dinners or feeding a crowd on weekends
02 -
- Soak wooden skewers for at least 30 minutes before grilling or they will burn and turn to ash
- Cutting all ingredients to roughly the same size ensures everything finishes cooking at the same time
- Letting the chicken rest for even a couple of minutes makes a huge difference in juiciness
03 -
- Clean your grill grates while hot and oil them just before adding the kabobs for easy removal
- Double skewer parallel pieces of chicken or vegetables to prevent them from spinning when you turn them