These just might be the juiciest Grilled Chicken Kabobs I’ve ever made! Tender, perfectly charred chicken is skewered between colorful vegetables like sweet red bell peppers, crisp zucchini, and flavorful red onion to bring that classic, summertime meal that everyone loves.
The Only Chicken Kabob Recipe You Need
There’s nothing better than a delicious chicken kabob recipe on a beautiful day. But if you’ve made them before, you know how quickly the chicken can go from juicy to dry as a bone.
What have I learned over the years? The key to the most tender and flavorful chicken kabobs lies in the marinade. It’s gotta have that right balance of fat, acidity, and seasonings to really bring out the best in the meat.
These grilled chicken kabobs are marinated in a blend of spices, lemon juice, garlic, and olive oil to create the perfect balance of flavors. Whether you’re using a charcoal grill or a gas grill, these easy chicken kabobs are absolutely foolproof.
Check out my Grilled Chicken Tenders, Best Damn Grilled Chicken Legs, and Best Damn Grilled BBQ Chicken Wings for some other great chicken recipes made on the grill.
Ingredients
- Boneless, skinless chicken breasts: This cut will provide the fastest cooking time and the most tender result.
- Olive oil: The base of our marinade. Olive oil adds flavor and keeps the chicken moist.
- Lemon: You’ll need fresh lemon juice and lemon wedges as a garnish for these chicken kabob skewers.
- Garlic: Leave it to garlic to bring that extra flavor!
- Seasoning blend: Be sure to have paprika, salt, black pepper, and a mix of dried and fresh parsley for these chicken skewers.
- Red bell pepper: This adds color, sweetness, and crunch to our kabobs.
- Zucchini: Offers a mild, earthy flavor and a tender texture that complements the chicken.
- Red onion: Adds a sharp flavor that really brings it all together.
Preparation
In a large bowl, whisk together olive oil, lemon juice, minced garlic, paprika, salt, pepper, and dried parsley.
Next, add the chicken pieces to the bowl and toss well to coat them evenly. Then cover and refrigerate for at least 30 minutes.
While the chicken is marinating, chop up the bell pepper, zucchini, and onion. Then, thread everything onto skewers, mixing up the pieces for a nice, colorful presentation.
Pro Tip
If you’re using wooden skewers, make sure to let them soak in water for at least 30 minutes before grilling. This will prevent them from burning on the grill.
Cooking
Now let’s get grilling!
Preheat the grill or grill pan to medium-high heat. Grill the kabobs for 10-15 minutes, turning every few minutes, until the chicken is cooked through and has nice grill marks.
Pro Tip
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F, and leave a little space between the pieces for even cooking.
Serving
Now let the kabobs rest for a couple of minutes. Arrange them in a serving platter and garnish with chopped parsley and lemon wedges. Enjoy!
Great Sides to Enjoy with Grilled Chicken Kabobs
For a fresh and light side to go with smoky kabobs, try a Tossed Caprese Salad with creamy mozzarella or a Watermelon Feta Salad for that perfect mix of sweet and savory. Both are super refreshing and balance out the grill’s char nicely.
If you’re looking for something heartier, the Best Damn Iron Skillet Cornbread is a great pick. Or, go for this creamy and satisfying Instant Pot Potato Salad!
Storage & Reheating
Store your grilled chicken kabobs in an airtight container in the refrigerator for 3-5 days. To reheat, place them on a baking sheet and heat in a preheated oven at 350°F for about 10 minutes, or until heated through. You can also throw them in the microwave for a couple of minutes, but be careful not to overcook them and dry out the meat.
PrintRecipe
Grilled Chicken Kabobs
- Total Time: 0 hours
- Yield: 6 servings
Description
These Grilled Chicken Kabobs are so juicy and delicious! Tender, charred chicken paired with veggies like red bell peppers, zucchini, and red onion makes for the perfect summer meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 medium red bell pepper, cut into 1.5-inch pieces
- 1 medium zucchini, sliced into ½-inch thick rounds
- 1 large red onion, cut into chunks
- Lemon wedges, to garnish
- Chopped parsley, to garnish
Instructions
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, paprika, salt, pepper, and dried parsley.
- Add chicken pieces to the bowl and toss well to coat. Cover and refrigerate for at least 30 minutes.
- While the chicken marinates, chop the bell pepper, zucchini, and onion.
- Thread the marinated chicken, bell pepper, zucchini, and onion onto skewers, alternating pieces for a colorful presentation.
- Preheat the grill or grill pan to medium-high heat. Grill the kabobs for 10–15minutes, turning every few minutes, until the chicken is cooked through and has nice grill marks.
- Let kabobs rest for a couple of minutes. Arrange them in a serving platter and garnish with chopped parsley and lemon wedges to enjoy.
Notes
Store your grilled chicken kabobs in an airtight container in the refrigerator for 3-5 days.
- Prep Time: 20 minutes
- Marinate Time: 30 minutes
- Cook Time: 12-15 minutes
- Category: Dinner
- Method: Grill
- Cuisine: American
Pat Mills says
I made this over the summer using the grilling instructions and it was excellent. I made it again recently and decided I didn’t feel like grilling outside in the dark so instead I loosely followed the sheet-pan chicken fajita recipe and cooked it on a cookie sheet. Probably not quite as great as having the grilled taste of cooking outdoors but definitely a way to enjoy a fantastic recipe year-round!