Grilled Chicken Kabobs (Print Version)
Tender marinated chicken and vibrant vegetables skewered and charred for a flavorful Mediterranean main.
# What You'll Need:
→ Meats
01 - 1.5 pounds boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces
→ Marinade
02 - 0.25 cup olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 3 cloves garlic, minced
05 - 1 tablespoon dried oregano
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon ground cumin
08 - 0.5 teaspoon salt
09 - 0.5 teaspoon ground black pepper
→ Vegetables
10 - 1 large red bell pepper, cut into 1.5-inch squares
11 - 1 large yellow bell pepper, cut into 1.5-inch squares
12 - 1 medium red onion, cut into chunks
13 - 1 medium zucchini, sliced into thick rounds
→ Garnishes
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges
# Step-by-Step Guide:
01 - In a large mixing bowl, whisk together olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, smoked paprika, ground cumin, salt, and black pepper until well combined.
02 - Add chicken pieces to the marinade and toss thoroughly to coat. Cover and refrigerate for a minimum of 30 minutes or up to 2 hours for enhanced flavor.
03 - Preheat grill to medium-high heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
04 - Thread marinated chicken and assorted vegetables alternately onto skewers, ensuring even distribution and tight packing for uniform cooking.
05 - Place skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is fully cooked through and edges are lightly charred.
06 - Remove kabobs from the grill and let rest for 5 minutes. Garnish with chopped fresh parsley and lemon wedges as desired before serving hot.
# Expert Suggestions:
01 -
- The marinade is like a shortcut to impressing even your pickiest guests—it’s shockingly simple yet wildly flavorful.
- I love that you can prep everything in advance, so you actually get to enjoy the party instead of hiding in the kitchen.
02 -
- I used to pile too many pieces on each skewer, which made everything cook unevenly—space them out for the best results.
- Letting the chicken marinate a full two hours makes a noticeable difference; it turns surprisingly tender and flavorful.
03 -
- A little pinch of flaky salt just before serving heightens all those grilled flavors.
- Zest a bit of lemon into the marinade for even more sunshiney flavor—it’s subtle but so good.