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grilled chicken kabobs and vegetable skewers served on a dark plate, garnished with chopped herbs and accompanied by a creamy dipping sauce in a small bowl.

grilled chicken kabobs

These grilled chicken kabobs are juicy, flavorful, and perfect for summer cookouts! A simple lemon-garlic marinade makes the chicken tender, while colorful vegetables add freshness and char. Inspired by Mike’s backyard BBQ, these kabobs are easy, customizable, and even better the next day.
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Prep Time 14 minutes
Cook Time 30 minutes
12 minutes
Total Time 56 minutes
Servings: 4 servings
Course: Main Course, Dinner, Grilling
Cuisine: American, Mediterranean, BBQ
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ⅓ cup Olive oil -
  • ¼ cup Fresh lemon juice -Or lime juice
  • 4 cloves Garlic -Minced
  • 2 teaspoons Dried oregano -
  • 1 teaspoon Smoked paprika -
  • 1 teaspoon Ground cumin -
  • 1 teaspoon Salt --
  • ½ teaspoon Black pepper -
  • ¼ teaspoon Red pepper flakes -Optional
  • 1 tablespoon Honey -Optional for slight caramelization
  • 1 teaspoon Ground coriander -Mike’s secret flavor boost
  • 2 large Bell peppers -Any color cut into 1.5-inch chunks
  • 1 large Red onion -Cut into chunks
  • 2 medium Zucchini -Sliced into 1-inch rounds
  • 1 pint Cherry tomatoes -Whole
  • 8 ounces Mushrooms - Whole or halved

Equipment

  • 1 Skewers (Metal or wooden (soak wooden ones in water 30 min))
  • 1 Large mixing bowl (For marinating chicken)
  • 1 Cutting board & sharp knife (For chopping chicken and vegetables)
  • 1 Grill or grill pan (Outdoor or stovetop)
  • 1 Meat thermometer (To ensure chicken reaches 165°F)

Method
 

  1. Whisk olive oil, lemon juice, minced garlic, oregano, paprika, cumin, salt, pepper, red pepper flakes, honey, and coriander together in a large bowl until combined.
  2. Cut chicken into 1.5-inch chunks. Add to the marinade and toss until evenly coated. Cover and refrigerate for 30 minutes to 4 hours (no longer, or the chicken becomes mushy).
  3. Cut bell peppers and onion into 1.5-inch chunks, slice zucchini into thick rounds, and leave cherry tomatoes whole. Soak wooden skewers in water if using.
  4. Alternate onion, chicken, bell pepper, chicken, zucchini, and end with a cherry tomato. Leave small gaps between pieces for even cooking.
  5. Preheat grill to medium-high (400°F). Oil grates lightly. Place skewers on grill and cook 5–6 minutes per side, brushing lightly with marinade during the last minute.

Nutrition

Serving: 250gCalories: 320kcalCarbohydrates: 10gProtein: 36gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 500mgPotassium: 720mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 60mgCalcium: 30mgIron: 1.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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