Grilled Chicken Kabobs are a delicious and colorful way to enjoy tender, juicy chicken and perfectly charred veggies all on one skewer. They’re easy to prep, quick to grill, and always a crowd-pleaser for backyard barbecues, weeknight dinners, or summer gatherings.
Why You’ll Love This Recipe
These Grilled Chicken Kabobs are everything you love about grilling — smoky, flavorful, and full of texture. Marinated chicken stays juicy and tender, while the veggies get lightly charred and caramelized. They’re customizable, fun to eat, and pair perfectly with your favorite sides. Plus, cleanup is a breeze!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
- Bell peppers (red, yellow, or green), cut into chunks
- Red onion, cut into chunks
- Zucchini or cherry tomatoes (optional)
- Olive oil
- Lemon juice
- Garlic, minced
- Dried oregano or Italian seasoning
- Smoked paprika (optional)
- Salt and pepper
- Wooden or metal skewers
Directions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper.
- Add the cubed chicken to the marinade, cover, and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
- Preheat your grill to medium-high heat.
- Thread the marinated chicken, peppers, onion, and any other veggies onto the skewers, alternating for color and flavor.
- Lightly oil the grill grates. Place the kabobs on the grill and cook for about 10–12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Remove from the grill and let rest for a few minutes before serving.
Servings and timing
This recipe makes about 4 servings and takes about 15 minutes to prep, plus 30 minutes to marinate and 10–12 minutes to grill.
Variations
- Swap chicken for shrimp, beef, or tofu.
- Use different veggies like mushrooms, pineapple, or squash.
- Add fresh herbs like rosemary or thyme to the marinade for extra flavor.
- Serve with a side of tzatziki, hummus, or chimichurri for dipping.
Storage/Reheating
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill, in a skillet, or in the microwave until warmed through. You can also remove the chicken and veggies from the skewers and toss them into salads, wraps, or grain bowls.
FAQs
Can I bake chicken kabobs instead of grilling?
Yes! Bake at 400°F (200°C) for about 20–25 minutes, turning halfway through.
Do I have to marinate the chicken?
Marinating adds great flavor and tenderness, but if you’re short on time, even 15–30 minutes helps.
How do I keep chicken kabobs juicy?
Don’t overcook them — grill just until the chicken reaches an internal temperature of 165°F (74°C).
Can I prep these ahead of time?
Yes! You can marinate and assemble the skewers a day in advance. Keep covered in the fridge until ready to grill.
What type of skewers should I use?
Both metal and wooden skewers work — just soak wooden ones to prevent burning.
What’s the best cut of chicken for kabobs?
Chicken thighs are extra juicy, but breasts work well too.
Do I need to oil the grill?
Yes, lightly oiling helps prevent sticking and gives nice grill marks.
Can I add fruit to the kabobs?
Absolutely — pineapple or peaches add a sweet touch!
What should I serve with chicken kabobs?
Serve with rice, pita bread, salads, or grilled corn.
Can I freeze leftover grilled kabobs?
It’s best to freeze just the cooked chicken and veggies off the skewers. Thaw and reheat as needed.
Conclusion
Grilled Chicken Kabobs are a fun, flavorful, and healthy addition to any meal. They’re easy to customize, quick to cook, and perfect for enjoying the fresh flavors of summer. Fire up the grill, gather your favorite veggies, and enjoy these delicious kabobs any night of the week!
Print
Grilled Chicken Kabobs
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
Description
Juicy and flavorful grilled chicken kabobs marinated with herbs and spices, then skewered with colorful vegetables for a perfect summer meal.
Ingredients
- 1 1/2 lbs boneless, skinless chicken 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 zucchini, sliced into rounds
- 1 red onion, cut into chunks
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- Wooden or metal skewers
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and pepper.
- Add chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Preheat grill to medium-high heat and lightly oil the grates.
- Thread marinated chicken, bell peppers, zucchini, and onion pieces onto skewers, alternating ingredients for color and flavor.
- Grill kabobs for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are lightly charred.
- Serve warm with rice, salad, or pita bread.
Notes
- Try adding mushrooms or cherry tomatoes for extra variety.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Leftover kabobs can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 skewers
- Calories: 250
- Sugar: 4g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg