Description
Juicy and flavorful grilled chicken kabobs marinated with herbs and spices, then skewered with colorful vegetables for a perfect summer meal.
Ingredients
Units
Scale
- 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