Grilled Chicken Kabobs With Vegetables (Print Version)
Juicy chicken and crisp vegetables grilled on skewers for a colorful, flavorful Mediterranean dish.
# What You Need:
→ 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
# Directions:
01 - Whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a large bowl until fully combined.
02 - Add chicken pieces to the bowl and toss to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours for enhanced flavor.
03 - Heat grill to medium-high temperature, approximately 400°F.
04 - Thread chicken and vegetables onto skewers in an alternating pattern, distributing colors evenly across each skewer.
05 - Lightly brush assembled kabobs with any leftover marinade for extra flavor.
06 - Place kabobs on the grill and cook for 12-15 minutes, turning every 3-4 minutes, until chicken reaches 165°F internally and vegetables show light charring.
07 - Remove from heat and let kabobs rest for 2 minutes. Garnish with chopped parsley and accompany with lemon wedges.
# Expert Tips:
01 -
- Everything cooks on one skewer, meaning minimal cleanup and maximum flavor
- The marinade does double duty, keeping chicken juicy while infusing vegetables with Mediterranean brightness
02 -
- Soak wooden skewers for 30 minutes before grilling or they will burn to ash
- Overloading skewers makes turning difficult, so leave breathing room between ingredients
03 -
- Cut ingredients uniformly so everything finishes cooking at the same time
- Keep a spray bottle of water handy for unexpected flare-ups from dripping marinade