Grilled Chicken Kabobs (Print Version)
Herb-marinated chicken and veg skewers grilled to smoky perfection, ideal for summer barbecues and casual dinners.
# What You'll Need:
→ Chicken
01 - 1½ pounds boneless, skinless chicken breast or thighs, cut into 1½-inch pieces
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon paprika
07 - ½ teaspoon ground cumin
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper
→ Vegetables
10 - 1 red bell pepper, cut into 1½-inch pieces
11 - 1 yellow bell pepper, cut into 1½-inch pieces
12 - 1 small red onion, cut into wedges
13 - 1 small zucchini, sliced into ½-inch rounds
→ Other
14 - Wooden or metal skewers
15 - Chopped fresh parsley or cilantro, for garnish (optional)
16 - Lemon wedges, for serving
# How to Make It:
01 - In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, paprika, ground cumin, salt, and black pepper until well combined.
02 - Add the chicken pieces to the marinade and toss thoroughly to coat on all sides. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 20 to 30 minutes to prevent burning.
04 - Thread the marinated chicken and prepared vegetables alternately onto the skewers, leaving a small gap between each piece to ensure even cooking throughout.
05 - Lightly oil the grill grates. Place the skewers on the grill, close the lid, and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is cooked through and appealing grill marks form on all sides.
06 - Remove the skewers from the grill and let them rest for 2 to 3 minutes. Garnish with chopped fresh parsley or cilantro and serve with lemon wedges alongside.
# Expert Advice:
01 -
- The lemon oregano marinade does most of the work while you relax with a cold drink.
- Everything cooks on one grill so there are barely any dishes to wash afterward.
- They look impressive enough for company but come together on a weeknight without stress.
02 -
- Do not skip the rest time because slicing into the chicken immediately releases all the juices you just worked to lock in.
- If your grill grates are not well oiled the chicken will stick and tear when you try to flip the skewers.
03 -
- Pat the chicken dry before adding it to the marinade because excess moisture prevents the spices from adhering properly.
- Slightly undercook the vegetables when threading because they will continue softening from residual heat after you pull them off the grill.