Grilled Chicken Kabobs (Print Page)
Juicy Mediterranean-style chicken skewers marinated in lemon, garlic, oregano; grilled with peppers and zucchini.
# What You Need:
→ Chicken
01 - 1½ lbs boneless, skinless chicken breast or thighs, cut into 1½-inch pieces
→ Marinade
02 - ¼ cup olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 3 cloves garlic, minced
05 - 1 tablespoon dried oregano
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon ground cumin
08 - ½ teaspoon salt
09 - ½ teaspoon black pepper
→ Vegetables
10 - 1 large red bell pepper, cut into 1½-inch squares
11 - 1 large yellow bell pepper, cut into 1½-inch squares
12 - 1 medium red onion, cut into chunks
13 - 1 medium zucchini, sliced into thick rounds
→ Garnishes
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges for serving
# Directions:
01 - In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, ground cumin, salt, and black pepper until well combined.
02 - Add the chicken pieces to the marinade and toss thoroughly to ensure even coating. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more pronounced flavor.
03 - Preheat your grill to medium-high heat (approximately 400°F). If using wooden skewers, submerge them in water for at least 20 minutes beforehand to prevent burning.
04 - Thread the marinated chicken pieces and vegetables alternately onto the skewers, distributing them evenly for consistent cooking.
05 - Place the skewers on the preheated grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes, until the chicken is fully cooked through (internal temperature of 165°F) and lightly charred on the edges.
06 - Remove the kabobs from the grill and let them rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges alongside.
# Expert Tips:
01 -
- The marinade works like magic on both chicken breasts and thighs so you can use whatever you have on hand.
- Colorful vegetables grill alongside the meat which means your side dishes are already built in.
- Cleanup is almost zero since everything cooks on skewers and nothing sticks to a pan.
02 -
- Do not rush the marinating time because those thirty minutes in the fridge are what transform plain chicken into something memorable.
- Leave space between pieces on the skewer or the vegetables will steam instead of char and you will miss that smoky texture entirely.
03 -
- Pat the chicken dry before adding it to the marinade so the spices cling to the meat rather than sliding off in excess moisture.
- Use metal skewers if you have them because they conduct heat through the center of the chicken and cook it more evenly from the inside out.