Grilled Chicken Kabobs With Vegetables (Printable)
Juicy chicken and colorful vegetables grilled on skewers with a zesty Mediterranean marinade. Perfect for easy weeknight dinners or summer gatherings.
# 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
# How to Prepare:
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 and refrigerate for at least 20 minutes, or up to 2 hours for enhanced flavor.
03 - Preheat your grill to medium-high heat, approximately 400°F.
04 - Thread the chicken, bell peppers, onions, zucchini, and mushrooms onto skewers, alternating ingredients for visual appeal and balanced flavor distribution.
05 - Lightly brush the assembled kabobs with any remaining marinade for extra flavor.
06 - Place kabobs on the grill and cook for 12-15 minutes, turning every 3-4 minutes, until chicken is fully cooked through and vegetables are tender with light charring.
07 - Remove from grill and let rest for 2 minutes. Garnish with chopped fresh parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The chicken stays impossibly juicy thanks to a quick marinade that works double time on flavor
- You can prep everything ahead and just grill when guests arrive, making you look like a hosting genius
- Its one of those rare meals where everyone gets exactly what they want on their own skewer
02 -
- Wooden skewers need a 30-minute soak in water or they'll burn to ash on the grill
- Cutting everything into uniform sizes is the difference between perfectly cooked kabobs and raw chicken with burnt veggies
- Letting the chicken rest after grilling keeps it juicy instead of drying out the second you cut into it
03 -
- Double the marinade and use half to brush on during the last minute of grilling for extra flavor
- If your chicken is cooking faster than your vegetables, cut the pieces slightly larger to even things out