Chicken Kabobs

Name: Chicken Kabobs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g chicken breast (boneless, skinless, cut into 1.5-inch cubes); 1 pcs bell pepper (large, any color, cut into 1.5-inch pieces); 1 pcs onion (large, red or yellow, cut into 1.5-inch chunks); 3 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 4 pcs garlic (cloves, minced); 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp smoked paprika; 1 pinch black pepper; 0.5 tsp salt

RATING

4.4/5(98)

TASTE SCORE

8/10

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.

PREP

20m

COOK

12m

SERVES

2 PIECES

370 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Cut chicken and veggies to similar sizes so they cook evenly on the skewer.
2
Leave a small gap between pieces on the skewer for better heat circulation and even charring.
3
Use a instant-read thermometer to check chicken hits 165°F at the thickest piece.
4
Let the kabobs rest 5 minutes after grilling to reabsorb juices before serving.
5
If using metal skewers, preheat them on the grill for a few seconds to avoid sticking.

RECIPE VARIATIONS