Name: Grilled Chicken Kabobs
Prep time: 50 min
Cook time: PT-495089H34M9S
Cuisine: American
Ingredients: 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; 1.5 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; Lemon wedges; Chopped fresh parsley

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

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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