Name: The Best Grilled Chicken Kabobs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: ⅓ cup Olive oil; ¼ cup Fresh lemon 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); 1 teaspoon Ground coriander; 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; 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch chunks; Metal or wooden skewers (soak wooden ones in water for 30 minutes if using)

The Best Grilled Chicken Kabobs

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Juicy and flavorful grilled chicken kabobs marinated in a simple lemon-garlic sauce, paired with colorful, charred vegetables. Perfect for summer cookouts or an easy weeknight meal that feels special enough for guests. Customizable and delicious!

Author: Diana Lopes
Prep Time: 20
Cook Time: 15
Total Time: 35
Yield: 6-8 servings 1x
Category: Dinner
Method: Grilling
Cuisine: American
Diet: Halal, Gluten-Free

Ingredients

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For the Marinade:
⅓ cup Olive oil
¼ cup Fresh lemon 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)
1 teaspoon Ground coriander

For the Kabobs:
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
1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch chunks
Metal or wooden skewers (soak wooden ones in water for 30 minutes if using)

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Instructions

1. Prepare the marinade: In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, smoked paprika, cumin, salt, black pepper, red pepper flakes (if using), honey (if using), and coriander.
2. Marinate the chicken: Add the chicken pieces to the marinade, toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. Prepare the vegetables: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
4. Assemble the kabobs: Thread the marinated chicken pieces and chopped vegetables (bell peppers, red onion, zucchini, cherry tomatoes, mushrooms) onto the prepared skewers, alternating ingredients.
5. Preheat grill: Preheat your grill to medium-high heat.
6. Grill the kabobs: Place the kabobs on the preheated grill. Grill for 10-15 minutes, turning occasionally, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender and slightly charred.
7. Serve: Remove kabobs from the grill and let rest for a few minutes before serving.

Notes

Wooden skewers should be soaked in water for at least 30 minutes before use to prevent burning.
You can substitute lime juice for lemon juice in the marinade.
Feel free to add other favorite vegetables like corn on the cob slices or chunks of squash.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 2-3 kabobs per person
Calories: 350
Sugar: 8g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Carbohydrates: 25g
Fiber: 5g
Protein: 25g
Cholesterol: 70mg

Find it online: https://paulakitchen.com/the-best-grilled-chicken-kabobs/