Chicken Kabobs on the Grill (Print View)
Marinated chicken and seasonal vegetables skewered and grilled to a quick, gluten-free, low-carb main.
# What You Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
→ Vegetables
02 - 1 red bell pepper, cut into chunks
03 - 1 yellow bell pepper, cut into chunks
04 - 1 red onion, cut into wedges
05 - 1 zucchini, sliced into thick rounds
→ Marinade
06 - 3 tbsp olive oil
07 - 2 tbsp lemon juice
08 - 2 cloves garlic, minced
09 - 1 tsp dried oregano
10 - 1 tsp paprika
11 - 1/2 tsp salt
12 - 1/2 tsp black pepper
→ Other
13 - Metal or soaked wooden skewers
# How to Make It:
01 - In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper until well combined.
02 - Add chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
03 - Preheat grill to medium-high heat, approximately 400°F.
04 - Thread marinated chicken pieces alternately with red bell pepper, yellow bell pepper, red onion wedges, and zucchini rounds onto skewers.
05 - Place kabobs on the grill and cook, turning occasionally, for 12 to 15 minutes until the chicken is cooked through and vegetables are lightly charred.
06 - Remove kabobs from the grill and let rest for 2 minutes before serving.
# Expert Tips:
01 -
- The marinade pulls double duty, keeping the chicken incredibly juicy while caramelizing into a golden crust on the grill.
- Everything cooks on one set of skewers, which means almost zero cleanup and maximum flavor in every bite.
02 -
- If you crowd too many pieces onto a single skewer, the center chicken will cook unevenly and you will end up with some pieces overdone and others still pink inside.
- Letting the chicken come to room temperature for fifteen minutes before grilling makes a surprising difference in how evenly it cooks through.
03 -
- Double skewering with two parallel sticks prevents the pieces from spinning when you try to flip them, which sounds fussy until you try it once and wonder why you ever did it any other way.
- Patting the chicken dry before adding it to the marinade helps the seasoning adhere better and gives you a cleaner sear on the grill.