Chicken Kabobs on the Grill (Printable)

Juicy marinated chicken and vegetable skewers, grilled and lightly charred for a simple, crowd-pleasing main.

# What You'll Need:

→ Meats

01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes

→ Vegetables

02 - 1 red bell pepper, cut into chunks
03 - 1 yellow bell pepper, cut into chunks
04 - 1 red onion, cut into wedges
05 - 1 zucchini, sliced into thick rounds

→ Marinade

06 - 3 tbsp olive oil
07 - 2 tbsp lemon juice
08 - 2 cloves garlic, minced
09 - 1 tsp dried oregano
10 - 1 tsp paprika
11 - 1/2 tsp salt
12 - 1/2 tsp black pepper

→ Other

13 - Metal or soaked wooden skewers

# How to Make It:

01 - In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper until well combined.
02 - Add the chicken cubes to the marinade and toss thoroughly to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat, targeting approximately 400°F. Ensure the grates are clean and lightly oiled to prevent sticking.
04 - Thread the marinated chicken cubes onto skewers, alternating with red bell pepper, yellow bell pepper, red onion wedges, and zucchini rounds. Distribute ingredients evenly across all skewers.
05 - Place the assembled skewers on the preheated grill. Cook for 12 to 15 minutes, turning occasionally with tongs, until the chicken is cooked through to an internal temperature of 165°F and the vegetables are lightly charred.
06 - Remove the kabobs from the grill and let them rest for 2 minutes to allow the juices to redistribute before serving.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting, so you get bold flavor with almost zero effort.
  • Everything cooks on one grill, meaning no mountain of dishes waiting for you afterward.
  • They look impressive enough for guests but are simple enough for a random Tuesday night.
02 -
  • Crowding too many pieces on one skewer slows down cooking and leaves the center underdone while the edges dry out.
  • Skipping the rest period means losing half the juice to the cutting board the second you bite in.
03 -
  • Pat the chicken dry before marinating so the seasonings cling to the meat instead of sliding off in excess moisture.
  • Brush the grill grates with oil right before laying down the skewers to prevent sticking and get those clean restaurant quality sear marks.

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