Grilled Chicken Kabobs with Marinated Vegetables
Chicken Kabobs
Tender grilled chicken skewers with colorful vegetables and a zesty marinade. Perfect for summer cookouts and weeknight dinners.
There's something magical about grilled chicken kabobs—they're the ultimate summer dinner that looks fancy enough to impress but comes together in minutes. These skewers are marinated in a bright blend of olive oil, garlic, lemon, and herbs that keeps the chicken incredibly juicy while it cooks. The vegetables get wonderfully charred on the outside while staying tender inside, creating layers of smoky, caramelized flavor.
What I love most about this recipe is how versatile it is. Use whatever vegetables you have on hand—mushrooms, pineapple, and tomatoes work beautifully too. The marinade does all the heavy lifting, so you can prep everything in the morning and grill whenever you're ready. These kabobs are perfect served over rice, with pita bread, or alongside a crisp summer salad.
Nutrition (per serving)
Directions
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1
Soak wooden skewers in water for at least 30 minutes to prevent burning. Mince garlic and combine with olive oil, lemon juice, rosemary, thyme, paprika, salt, and pepper in a bowl. Cut chicken breasts into 1.5-inch cubes and add to marinade, stirring to coat. Cover and refrigerate for at least 15 minutes or up to 4 hours.
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2
Cut bell peppers and zucchini into 1-inch chunks. Cut red onion into chunks of similar size. Preheat your grill to medium-high heat.
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3
Thread chicken and vegetables onto skewers, alternating between chicken, peppers, zucchini, and onion. Leave small gaps between pieces for even cooking.
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4
Place kabobs on the grill and cook for 12-15 minutes, turning every 3-4 minutes to ensure even cooking and nice grill marks. Chicken is done when it reaches an internal temperature of 165°F.
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5
Remove from grill and let rest for 2-3 minutes before serving. Drizzle with any remaining marinade or fresh lemon juice.
Ingredients
- Boneless chicken breasts:1.5 lb
- Olive oil:4 tbsp
- Fresh lemon juice:3 tbsp
- Garlic cloves:4 pieces
- Fresh rosemary:2 tsp
- Fresh thyme:1 tsp
- Paprika:1 tsp
- Salt:1 tsp
- Black pepper:½ tsp
- Red bell peppers:2 pieces
- Yellow bell peppers:1 pieces
- Zucchini:1 pieces
- Red onion:1 pieces
- Wooden skewers:8 pieces
Tips & Notes
- Don't pack the pieces too tightly on the skewers—leave space for heat to circulate and cook everything evenly.
- If using metal skewers instead of wooden ones, you can skip the soaking step entirely.
- For extra flavor, reserve some marinade before adding the chicken and use it as a sauce for serving.
- Prep all your vegetables and chicken the night before—just assemble the skewers right before grilling.
