Grilled Chicken Kabobs With Vegetables (Print Version)
Marinated chicken and crisp vegetables skewered and grilled until tender, lightly charred for a Mediterranean main.
# What You'll Need:
→ Chicken
01 - 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1 1/2-inch pieces
→ Vegetables
02 - 1 red bell pepper, cut into 1 1/2-inch pieces
03 - 1 yellow bell pepper, cut into 1 1/2-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 1 medium zucchini, thickly sliced
06 - 8 ounces button mushrooms, cleaned and halved
→ Marinade
07 - 3 tablespoons olive oil
08 - 2 tablespoons lemon juice
09 - 2 cloves garlic, minced
10 - 1 teaspoon dried oregano
11 - 1 teaspoon paprika
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper
→ Garnish (optional)
14 - Fresh parsley, chopped
15 - Lemon wedges
# How to Make It:
01 - In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper until well combined.
02 - Add the chicken pieces to the marinade and stir to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for enhanced flavor.
03 - Set the grill to medium-high heat and allow it to preheat thoroughly.
04 - Thread marinated chicken, red and yellow bell peppers, red onion, zucchini, and mushrooms alternately onto skewers to create a colorful arrangement.
05 - Lightly brush the assembled kabobs with any remaining marinade for added flavor.
06 - Place kabobs on the grill and cook, turning every 3 to 4 minutes, until chicken is fully cooked and vegetables are lightly charred and tender, about 12 to 15 minutes.
07 - Transfer kabobs from the grill and let rest for 2 minutes. Garnish with freshly chopped parsley and serve with lemon wedges if desired.
# Expert Advice:
01 -
- The marinade seeps in quickly, so you don’t need to plan ahead to enjoy a juicy dinner.
- Nothing beats the vibrant grill marks and how they make the veggies taste like summer itself.
02 -
- Packing skewers too tightly left me with raw spots—give everything its space for even cooking.
- Soaking wooden skewers in water for half an hour really does keep them from singeing to ash on the grill.
03 -
- Always preheat your grill thoroughly—it makes a world of difference for caramelization.
- Letting the kabobs rest off the heat for a couple of minutes keeps the juices in the chicken where they belong.