Grilled Chicken Kabobs (Printable Version)
Marinated chicken and veggies grilled on skewers for a quick Mediterranean-style gluten-free main.
# What You Need:
→ Meats
01 - 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces
→ Marinade
02 - 1/4 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 - 1/2 teaspoon salt
09 - 1/2 teaspoon 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 (optional)
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges
# How To Make:
01 - In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, ground cumin, salt, and black pepper until well combined.
02 - Add chicken pieces to the bowl with marinade and toss to evenly coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a more pronounced flavor.
03 - Preheat the grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
04 - Alternately thread marinated chicken, bell peppers, red onion, and zucchini onto skewers, arranging for even cooking and attractive presentation.
05 - Place assembled skewers on the preheated grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is fully cooked and slightly charred at the edges.
06 - Transfer kabobs from the grill and allow to rest for 5 minutes. Garnish with chopped parsley and lemon wedges as desired. Serve immediately while hot.
# Expert Advice:
01 -
- The marinade infuses so much flavor that even the leftovers taste amazing the next day.
- There's a joyful ease in threading colorful veggies and tender chicken onto skewers that instantly makes dinner feel like a celebration.
02 -
- Once, I rushed things and skipped the marinating time—the chicken tasted flat, so don’t be tempted to cut corners here.
- Swapping for metal skewers means stronger heat transfer and quicker cooking, but beware: they stay hot after grilling, so use tongs!
03 -
- Give your veggies a little brush of oil before threading to help prevent sticking and encourage charring.
- For kabobs with more char, don’t be afraid to keep them over direct heat until you see those caramelized edges—that’s where the flavor lives.