Description
These Grilled Chicken Kabobs are a vibrant and healthy meal perfect for any barbecue or weeknight dinner. Juicy marinated chicken breast cubes are threaded onto skewers with colorful bell peppers, zucchini, and red onions, then grilled to perfection, delivering a delicious combination of smoky, tender, and charred flavors.
Ingredients
Scale
Marinade
- 1 1/2 cups Greek Chicken Marinade (store-bought or homemade marinade of choice)
Chicken and Vegetables
- 2 pounds boneless skinless chicken breast, cut into 1-inch cubes (thighs can be substituted)
- 2 red bell peppers, cut into chunks
- 2 yellow bell peppers, cut into chunks
- 3 medium zucchini, sliced
- 2 red onions, cut into wedges
Instructions
- Make Marinade: Whisk together the ingredients for the Greek chicken marinade or use your favorite store-bought marinade to prepare this step.
- Marinate Chicken and Vegetables: Place the chicken cubes in a medium-large zip-top bag, and the prepared vegetables in a very large zip-top bag. Divide the marinade evenly between the two bags, pour it over the chicken and vegetables, remove as much air as possible, and seal each bag tightly. Refrigerate for at least 30 minutes, and up to 2 days for chicken and 24 hours for vegetables.
- Prep Skewers and Grill: Before grilling, soak wooden skewers in cold water for 10 minutes to prevent burning. Preheat your grill on high heat, then reduce to medium-high when ready to cook.
- Assemble Kabobs: Remove chicken and vegetables from their bags, discarding any leftover marinade. Lay them out in separate shallow dishes. Carefully thread the chicken and vegetables alternately onto the soaked skewers.
- Grill Kabobs: Place the assembled kabobs on the medium-high grill. Cook for 10 to 15 minutes, turning frequently to ensure even cooking and charring. Grill until vegetables are tender and the chicken reaches an internal temperature of 165°F. Let kabobs rest for 5 minutes before serving to allow juices to redistribute.
Notes
- Chicken can be marinated up to 2 days ahead for extra flavor, but vegetables should be marinated no longer than 24 hours to avoid becoming mushy.
- Soaking wooden skewers before grilling prevents them from burning during cooking.
- Use a meat thermometer to ensure chicken is fully cooked to 165°F for safety.
- Boneless skinless chicken thighs can be used instead of breast for a juicier kabob.
- Vegetables can be varied to include mushrooms, cherry tomatoes, or eggplant for different flavors.
