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Flavorful Grilled Chicken Kabobs

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These grilled chicken kabobs feature a perfect balance of smoky, tangy, and fresh flavors paired with tender chicken and vibrant vegetables, ideal for quick and easy backyard barbecues or weeknight dinners.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper, freshly cracked
  • 1 tablespoon chopped fresh parsley or cilantro (for garnish)
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large yellow bell pepper, cut into 1-inch pieces
  • 1 medium zucchini, sliced into thick rounds
  • 1 medium red onion, cut into wedges
  • 8 cherry tomatoes (optional)
  • Wooden or metal skewers (wooden soaked if used)

Instructions

  1. Prepare the Chicken Marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, cumin, salt, and black pepper until well combined. Add the cubed chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.
  2. Prep the Vegetables: Wash and chop vegetables into uniform 1-inch pieces. Toss lightly with a pinch of salt and a teaspoon of olive oil.
  3. Soak Wooden Skewers (if using): Soak in cold water for at least 30 minutes to prevent burning.
  4. Assemble the Kabobs: Thread chicken and vegetables alternately onto skewers, starting and ending with a vegetable piece. Use about 4-5 pieces of chicken and a similar amount of veggies per skewer, leaving space for even cooking.
  5. Preheat the Grill: Heat grill to medium-high (around 375°F). Oil the grates lightly to prevent sticking.
  6. Grill the Kabobs: Place skewers on the grill and cook, turning every 3-4 minutes until chicken reaches an internal temperature of 165°F and veggies are tender with char marks. Optionally brush with leftover marinade halfway through.
  7. Rest and Serve: Remove kabobs from heat and let rest for 5 minutes. Sprinkle with fresh parsley or cilantro before serving.

Notes

Soak wooden skewers for at least 30 minutes before grilling to prevent burning. Marinate chicken for at least 30 minutes, ideally 1-2 hours, for best flavor. Avoid overcrowding skewers to ensure even cooking. Use tongs gently to avoid piercing chicken and losing juices. If chicken browns too fast, move kabobs to a cooler part of the grill.

Nutrition

Keywords: grilled chicken kabobs, chicken skewers, grilled vegetables, barbecue, easy dinner, healthy grilling, summer recipe

Find it online: https://hungermind.com/flavorful-grilled-chicken-kabobs-recipe-easy-perfect-veggie-skewers/