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A plate of mouth-watering chicken kabobs on the grill with vibrant vegetables.

Grilled Chicken Kabobs

Tender, bright grilled chicken kabobs marinated with lemon and garlic, perfect for a family weeknight dinner.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Chicken and Marinade Ingredients
  • 2 pounds boneless, skinless chicken breast, cut into 1 1/2 inch cubes Trim excess fat and pat the pieces dry before marinating.
  • 1/3 cup olive oil Use a mild olive oil to keep the flavors balanced.
  • 1/3 cup fresh lemon juice, about 2 lemons Fresh lemon brightens the dish.
  • 1/4 cup low sodium soy sauce Controls salt, especially if glazing with salt or honey.
  • 2 tablespoons honey Adds caramelization; reduce to 1 tablespoon for less sweetness.
  • 3 cloves garlic, minced Mince fresh for the best aroma.
  • 1 teaspoon ground cumin Toasted lightly for extra flavor.
  • 1 teaspoon smoked paprika Gives a subtle grill-like flavor.
  • 1/2 teaspoon black pepper Freshly ground for best flavor.
Vegetable Ingredients
  • 1 medium red onion, cut into wedges Thick wedges hold together on the skewer.
  • 2 bell peppers assorted colors, cut into 1 1/2 inch pieces Mix colors for a cheerful plate.
  • Optional 8-10 cherry tomatoes Add these last to avoid bursting too soon.
  • 12 wooden or metal skewers Soak wooden skewers in water for 30 minutes to minimize charring.

Method
 

Preparation
  1. Mix the marinade by whisking together olive oil, lemon juice, soy sauce, honey, minced garlic, cumin, smoked paprika, and black pepper.
  2. Place chicken cubes in a resealable bag or glass bowl, pour the marinade over and toss to coat. Let sit for 15 minutes at room temperature or refrigerate for 2 to 4 hours.
  3. Preheat the grill to medium-high, about 400°F to 425°F. Thread chicken, onion wedges, bell peppers, and optional cherry tomatoes onto skewers.
  4. Oil the grill grates with a brush or towel dipped in oil to reduce sticking.
Cooking
  1. Place skewers on the grill and cook for 10 to 12 minutes, turning every 3 to 4 minutes until chicken reaches an internal temperature of 165°F.
  2. Remove kabobs from grill and let rest for 3 to 5 minutes before serving.
Serving
  1. Serve kabobs family-style with warm pita, steamed rice, or salad. Consider adding a garlic yogurt sauce on the side.

Notes

Cooked kabobs keep in the fridge for up to 4 days. Reheat in the oven or stovetop, but avoid microwaving if possible. Freeze in portions for up to 3 months.