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Grilled Chicken Kabobs

Colorful skewers with tender, juicy chicken and vibrant vegetables marinated in Mediterranean-inspired flavors, perfect for summer grilling.
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Prep Time 20 minutes
Cook Time 12 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 1 zucchini, sliced into rounds
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper in a large bowl to prepare the marinade.
  2. Add cubed chicken to the marinade, tossing until every piece is coated. Let rest for at least 15 minutes at room temperature, or refrigerate for up to 4 hours.
  3. If using wooden skewers, soak them in water for 30 minutes. Thread chicken and vegetables alternately onto skewers, leaving small gaps between pieces for even cooking.
  4. Heat grill to medium-high heat, around 375-400°F. Clean the grates and brush with oil to prevent sticking.
  5. Place kabobs on the grill and cook for 12-15 minutes, turning every 3-4 minutes. Cook until chicken reaches 165°F internally and vegetables are tender-crisp with slight caramelization.

Notes

Marinate chicken up to 4 hours ahead for deeper flavor. If using wooden skewers, soak for 30 minutes to prevent burning. Don't overcrowd skewers for even cooking. Store leftovers in refrigerator for up to 3 days or freeze for up to 3 months. Reheat in 350°F oven for 8-10 minutes.