These just might be the juiciest grilled chicken kabobs I’ve ever made. Tender, charred chicken gets skewered between sweet red bell pepper, zucchini, and red onion for a meal that tastes like summer. A simple lemon and garlic marinade does all the work, and they come together on whatever grill you’ve got.
More Grilled Chicken:
The Keys to Nailing This Recipe
Chicken kabobs are easy, but a few things separate juicy from dry. Here’s what matters most before you start.
- The marinade does the heavy lifting. Fat, acid, and seasoning are what keep the chicken juicy and flavorful all the way through. If you want a reliable go-to blend, my Best Damn Chicken Marinade works great here too.
- Cut everything the same size. Uniform 1.5-inch pieces cook at the same rate, so nothing’s raw while the rest dries out.
- Pull the chicken at 165°F. A meat thermometer takes the guesswork out, and a few minutes of rest lets the juices settle back in.
How to Make Grilled Chicken Kabobs
Here’s how it comes together, start to finish. I’ll point out the spots that matter most as we go.
Step 1: Make the marinade
In a large bowl, whisk together the olive oil, fresh lemon juice, minced garlic, paprika, salt, black pepper, and dried parsley.
This is your flavor base, so don’t skimp on the garlic.
Step 2: Marinate the chicken
Add the chicken cubes and toss to coat every piece. Cover and refrigerate for at least 30 minutes. Boneless, skinless chicken breast is the go-to here since it cooks fast and stays tender, though thighs work too if that’s what you like.
✦ Longer is better, up to a point. Thirty minutes does the job, but a few hours in the fridge builds even more flavor. Don’t go past 8 hours, or the lemon juice can start to turn the texture mealy.
Step 3: Prep the veggies and skewers
While the chicken marinates, cut the bell pepper, zucchini, and red onion into 1.5-inch pieces so they match the chicken.
Thread everything onto skewers, alternating chicken and veggies for a colorful platter.
✦ Soak wooden skewers first: If you’re not using metal, soak wooden skewers in water for at least 30 minutes so they don’t burn up on the grill.
Step 4: Heat the grill
Preheat your grill to medium-high, around 400°F.
On a gas grill, keep the lid down to hold the heat steady. On charcoal, set up for direct heat and you can leave the lid off. Either way, get the grates hot before the kabobs go on.
✦ Oil the grates to stop sticking. Wipe the hot grates with an oil-soaked paper towel held in tongs. This is the single best way to keep chicken from tearing when you turn it.
Step 5: Grill the kabobs
Place the kabobs over direct heat and grill for 10 to 14 minutes, turning every 3 to 4 minutes, until the chicken is cooked through with nice grill marks.
Leave a little space between pieces so they sear instead of steam.
✦ Pull at 165°F. Check the thickest piece of chicken with a meat thermometer. A little carryover heat keeps it cooking right after it comes off the grill.
Step 6: Rest and serve
Let the kabobs rest a few minutes off the heat. Arrange them on a platter, garnish with chopped parsley and fresh lemon wedges, and serve.
✦ No grill? No problem. Run these in a 425°F oven on a sheet pan for about 18 to 22 minutes, or in the air fryer at 380°F for 10 to 12 minutes, turning halfway.
For a full indoor version, my Sheet Pan Chicken Fajitas uses the same idea on a cookie sheet.
What to Serve With Chicken Kabobs
Kabobs are basically a cookout on a stick, so I lean toward sides that keep things easy and summery.
For something fresh, a Tossed Caprese Salad with creamy mozzarella or a Watermelon Feta Salad both balance the smoky char.
If you want something heartier, my Iron Skillet Cornbread is a great pick, or go for a creamy Instant Pot Potato Salad.
Storage & Reheating
Storing leftovers: Keep cooked kabobs in an airtight container in the fridge for 3 to 5 days. I usually slide the chicken and veggies off the skewers first so they store flat.
Reheating: Warm them on a sheet pan in a 350°F oven for about 10 minutes, until heated through. The microwave works in a pinch, just go in short bursts so the chicken doesn’t dry out.
Make-ahead: You can marinate the chicken and cut the veggies up to a day in advance. Thread the skewers and they’re ready to hit the grill whenever you are.
FAQs
How do I keep the kabobs from sticking or falling through the grates?
Oil the grates right before grilling and don’t move the kabobs too soon. Give the chicken a couple of minutes to sear and release before the first turn. For the veggies, cut them big enough that they can’t slip through, or use flat metal skewers so nothing spins when you flip them.
Should I put the chicken and vegetables on separate skewers?
You can, and it’s a smart move if you want full control. Chicken and veggies cook at slightly different rates, so separate skewers let you pull the veggies early if they finish first. Mixed skewers look better on the platter, so it comes down to looks versus precision.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs are a little more forgiving and stay juicy even if you run a touch long on the grill. Cut them into the same 1.5-inch pieces and cook to the same 165°F.
Fire Up the Grill
- Grilled Burger Skewers
- Best Damn Grilled Shrimp
- Grilled Skirt Steak with Chimichurri Marinade
- Best Damn Grilled Pork Tenderloin
- Grilled Salmon with Lemon Butter Sauce
Grilled Chicken Kabobs
- Total Time: 0 hours
- Yield: 6 servings
Description
These grilled chicken kabobs are juicy, charred, and loaded with summer veggies. A simple lemon-garlic marinade keeps the chicken tender, and they’re off the grill in about 12 minutes.
Ingredients
For the marinade:
- 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
For the kabobs:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 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
For garnish:
- Lemon wedges
- Chopped fresh parsley
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, salt, pepper, and dried parsley.
- Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 30 minutes.
- While the chicken marinates, cut the bell pepper, zucchini, and onion into 1.5-inch pieces.
- Thread the marinated chicken, bell pepper, zucchini, and onion onto skewers, alternating pieces.
- Preheat the grill or grill pan to medium-high (around 400°F) and oil the grates. Grill the kabobs for 10 to 14 minutes, turning every 3 to 4 minutes, until the chicken reaches 165°F and has nice grill marks.
- Let the kabobs rest a few minutes. Arrange on a platter and garnish with chopped parsley and lemon wedges.
Notes
Pull at 165°F. Use a meat thermometer on the thickest piece of chicken. Let the kabobs rest a few minutes before serving.
Even pieces cook evenly. Cut the chicken and veggies to a matching 1.5-inch size.
Oil the grates right before grilling to keep the chicken from sticking and tearing.
Soak wooden skewers in water for 30 minutes so they don’t burn. Metal skewers skip this step.
No grill? Bake at 425°F for 18 to 22 minutes, or air fry at 380°F for 10 to 12 minutes, turning halfway.
Storage: Airtight in the fridge for 3 to 5 days. Reheat in a 350°F oven for about 10 minutes.
- 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!