Grilled Chicken and Vegetable Kabobs
These colorful kabobs thread juicy marinated chicken with peppers, onions, and zucchini for an easy dinner on the grill. The same recipe also works under the broiler if you do not have outdoor cooking space.
At a glance
- Total time
- 37 min
- Yield
- 4 servings, about 8 kabobs
- Prep
- 25 min
- Cook
- 12 min
- Difficulty
- Easy
- Cuisine
- American
- Category
- Dinner
Kabobs are a simple way to turn a few everyday ingredients into a fun, flexible meal. Everything cooks on skewers, so the chicken gets browned edges while the vegetables soften and pick up smoky flavor.
This version uses a lemon-garlic marinade with olive oil, oregano, and a little honey. The honey helps with browning, while the lemon keeps the chicken bright and savory.
Plan on at least 30 minutes for marinating. If you have more time, you can prep the skewers earlier in the day and grill them when everyone is ready to eat.
01What you'll need
Ingredients
15 items · 4 servings, about 8 kabobs
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1 1/4-inch pieces
- 2 bell peppers, any color, cut into 1 1/4-inch pieces
- 1 medium red onion, cut into 1 1/4-inch chunks
- 1 medium zucchini, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil, plus more for the grill grates
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 2 cloves garlic, finely grated or minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika, optional
- 8 metal skewers or wooden skewers soaked in water for 30 minutes
- Lemon wedges, for serving
- Chopped parsley, for serving, optional
02How to make it
Step-by-step
1. Soak the skewers
If using wooden skewers, place them in a shallow dish of water for at least 30 minutes. This helps keep them from burning too quickly on the grill. Metal skewers do not need soaking.
2. Make the marinade
In a large bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, pepper, and smoked paprika, if using. A marinade is a seasoned liquid that flavors food before cooking.
3. Marinate the chicken
Add the chicken pieces to the bowl and toss until coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Do not marinate much longer, because the lemon juice can make the chicken texture a little soft.
4. Prepare the vegetables
Cut the peppers, onion, and zucchini into pieces close in size to the chicken. This helps everything cook evenly. Keep the onion in small stacks when you thread it so it does not fall apart.
5. Thread the kabobs
Add chicken and vegetables to the skewers, alternating pieces as you go. Leave a tiny bit of space between pieces so heat can move around them. Do not pack the skewers too tightly.
6. Heat the grill
Preheat a grill to medium-high heat, about 400°F. Clean the grates, then lightly oil them to help prevent sticking. If using a broiler, set an oven rack about 6 inches from the heat and preheat the broiler.
7. Grill the kabobs
Place the kabobs on the hot grill. Cook for 10 to 12 minutes, turning every 3 minutes, until the vegetables are lightly charred and the chicken is cooked through. The safest way to check is with an instant-read thermometer; chicken should reach 165°F in the thickest piece.
8. Rest and serve
Transfer the kabobs to a platter and let them rest for 5 minutes. Resting gives the juices time to settle back into the chicken. Serve with lemon wedges and parsley, if you like.
03From our kitchen
Cook's tips
- Make-ahead: Cut the vegetables and mix the marinade up to 1 day ahead. Marinate the chicken up to 4 hours ahead. You can also thread the kabobs a few hours before cooking and keep them covered in the refrigerator.
- Storage: Slide leftovers off the skewers and store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet, microwave, or 350°F oven until hot.
- Chicken swaps: Boneless chicken thighs stay especially juicy on the grill. Chicken breasts work well too, but watch the temperature so they do not overcook.
- Vegetable swaps: Mushrooms, cherry tomatoes, yellow squash, and pineapple chunks all work. Try to pair firm vegetables together, since very soft vegetables may cook faster than the chicken.
- No grill: Broil the kabobs on a foil-lined sheet pan for 10 to 14 minutes, turning once or twice. Watch closely, because broilers vary a lot.
- Avoid cross-contamination: Throw away any marinade that touched raw chicken, unless you boil it for at least 1 minute. For an easy sauce, set aside a few tablespoons of marinade before adding the chicken.
Cook's note
For easier eating, you can remove the cooked chicken and vegetables from the skewers and serve them over rice, couscous, salad greens, or warm flatbread with yogurt sauce.
04Frequently asked
Questions & answers
Can I use beef or shrimp instead of chicken?
Yes. For beef, use sirloin or another tender steak cut into 1 1/4-inch pieces and grill to your preferred doneness. For shrimp, use large peeled shrimp and cook for only 4 to 6 minutes total, turning once, until pink and opaque.
Why are my wooden skewers burning?
Wooden skewers can still darken even after soaking, especially over high heat. Soak them for 30 minutes, keep the exposed ends away from the hottest part of the grill, and avoid long cooking times. Metal skewers are the most reliable choice.
How do I keep chicken kabobs from drying out?
Use evenly cut pieces, do not overcook them, and check for 165°F with a thermometer. Chicken thighs are more forgiving than breasts. A short rest after grilling also helps the meat stay juicy.
Can I cook kabobs in the oven?
Yes. Place the skewers on a foil-lined baking sheet and bake at 425°F for about 16 to 20 minutes, turning once, until the chicken reaches 165°F. They will be less charred than grilled kabobs but still flavorful.
Should I put chicken and vegetables on separate skewers?
You can. Separate skewers are helpful if your vegetables cook faster than the meat or if you want more control. Mixed skewers look nice and work well when the pieces are cut to similar sizes.
05Per serving
Nutrition facts
Nutrition Facts
4 servings, about 8 kabobs
Amount per serving
% Daily Value*
- Total Fat7.2 g
- 9%
- Saturated Fat1 g
- 5%
- Cholesterol0 mg
- 0%
- Sodium560 mg
- 24%
- Total Carbohydrate13 g
- 5%
- Dietary Fiber2.6 g
- 9%
- Total Sugars8.4 g
- Protein1.8 g
- 4%
- Vitamin D0 mcg
- 0%
- Calcium23 mg
- 2%
- Iron0.6 mg
- 3%
- Potassium326 mg
- 7%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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