Grilled Chicken Kabobs With Vegetables (Printable)

Marinated chicken and fresh vegetables skewered and grilled for a delicious Mediterranean meal.

# Ingredient List:

→ Chicken

01 - 1 ½ lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces

→ Vegetables

02 - 1 red bell pepper, cut into 1.5-inch pieces
03 - 1 yellow bell pepper, cut into 1.5-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 1 medium zucchini, thickly sliced
06 - 8 oz button mushrooms, cleaned and halved

→ Marinade

07 - 3 tbsp olive oil
08 - 2 tbsp lemon juice
09 - 2 cloves garlic, minced
10 - 1 tsp dried oregano
11 - 1 tsp paprika
12 - 1 tsp salt
13 - ½ tsp freshly ground black pepper

→ Garnish

14 - Fresh parsley, chopped
15 - Lemon wedges

# How to Make:

01 - Whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a large bowl until well combined.
02 - Add chicken pieces to the marinade, stirring to coat thoroughly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for enhanced flavor.
03 - Heat grill to medium-high temperature, approximately 400°F.
04 - Thread chicken, peppers, onions, zucchini, and mushrooms onto skewers, alternating ingredients for even cooking and visual appeal.
05 - Lightly brush assembled kabobs with any remaining marinade.
06 - Grill kabobs for 12-15 minutes, turning every 3-4 minutes, until chicken reaches internal temperature of 165°F and vegetables are tender with light char marks.
07 - Remove from grill and let rest for 2 minutes. Garnish with fresh parsley and accompany with lemon wedges if desired.

# Helpful Tips:

01 -
  • The marinade comes together in seconds but makes the chicken taste like it's been soaking up flavor all day
  • Everything cooks on one skewer, so minimal cleanup and maximum time enjoying the weather outside
  • Perfect for feeding a crowd because everyone can customize their own skewers with whatever vegetables they actually like
02 -
  • Wooden skewers need a 30-minute soak in water or they'll burn to ashes on the grill
  • Cutting everything into the same size ensures nothing ends up raw while something else is overcooked
  • Don't skip the resting period, even for 2 minutes, or you'll lose all those precious juices the second you cut into the chicken
03 -
  • Leave a tiny bit of space between items on the skewers so the heat can circulate and cook everything evenly
  • If you're using both chicken breasts and thighs, put them on separate skewers since thighs take slightly longer to cook through

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