Chicken Kabobs
Juicy, tender chunks of marinated chicken threaded onto skewers with colorful bell peppers and onions, then grilled to smoky perfection. These backyard-grill classics come together quickly with a bright, herby marinade that locks in moisture, making every bite burst with savory flavor.
For 4 servings
- prep · ~30 min
Soak the wooden skewers.
Place 8 wooden skewers in a shallow dish and cover with water. Let them soak for at least 30 minutes so they don't burn on the grill.
TIPIf you forget to soak, wrap the exposed ends in foil before grilling. - prep · ~2 min
Prepare the marinade.
1.In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper.2.Taste the marinade and adjust salt if needed; it should taste bright and well-seasoned. - mix · ~20 min
Marinate the chicken cubes.
1.Add the cubed chicken breast to the marinade.2.Toss with your hands or a spoon until every piece is evenly coated.3.Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.TIPDon't marinate chicken in lemon juice for more than 4 hours — the acid starts breaking down the meat and can make it mushy. - assemble · ~5 min
Thread the kabobs onto skewers.
1.Alternate threading marinated chicken cubes with bell pepper pieces and onion chunks onto the soaked skewers.2.Leave a small gap between each piece so heat can circulate.3.Aim for 4-5 pieces of chicken per skewer mixed with vegetables. - grill · ~10 min
Preheat and oil the grill.
Preheat your grill to medium-high heat, around 400°F. Once hot, brush the grates with a little oil to prevent sticking.
TIPA clean, well-oiled grate is the secret to perfect grill marks and easy flipping. - grill · ~12 min
Grill the kabobs.
1.Place skewers on the grill and cook for 5-6 minutes with the lid closed.2.Rotate the skewers a quarter turn and grill another 5-6 minutes.3.Check doneness — chicken should reach 165°F internal temperature and show light char marks.TIPResist the urge to move them too often. Let them sear undisturbed for those good char marks. - rest · ~5 min
Rest and serve the kabobs.
Transfer skewers to a platter, tent loosely with foil, and let them rest for 5 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut chicken and veggies to similar sizes so they cook evenly on the skewer.
- 2Leave a small gap between pieces on the skewer for better heat circulation and even charring.
- 3Use a instant-read thermometer to check chicken hits 165°F at the thickest piece.
- 4Let the kabobs rest 5 minutes after grilling to reabsorb juices before serving.
- 5If using metal skewers, preheat them on the grill for a few seconds to avoid sticking.
Adapt it for your goals.
Herb swap
Replace oregano and thyme with 2 tablespoons of fresh chopped rosemary and basil for a more aromatic, Italian-inspired flavor.
low oilLow-oil
Reduce olive oil to 1 tablespoon and add 2 tablespoons of plain yogurt to keep the chicken moist with less fat.
veggie heavyVeggie-heavy
Add zucchini rounds, cherry tomatoes, and mushrooms to the skewers for extra color and nutrients.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality lean protein essential for muscle repair and satiety.
Rich in Antioxidants
Bell peppers and onions are packed with vitamin C and various antioxidants that support immune health.
Low in Saturated Fat
Using olive oil as the fat source keeps the dish heart-friendly compared to butter or heavy creams.
Frequently asked questions
Yes, boneless skinless thighs work great — they are juicier and more forgiving, just cook until 165°F internal.
