Name: Grilled Chicken Kabobs with Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lbs chicken breast, cut into 1-inch cubes; 1 bell pepper, cut into chunks; 1 zucchini, sliced; 1 red onion, cut into chunks; 8 oz mushrooms, whole or halved; 3 tbsp olive oil; 2 tbsp soy sauce; 2 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp paprika; 1/2 tsp ground cumin; Salt and pepper to taste; Skewers (wooden or metal)

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Why You’ll Love This Recipe

Grilled Chicken Kabobs with Vegetables are a fantastic combination of juicy chicken and perfectly charred veggies. The marinade infuses the chicken with a burst of flavor, while the veggies provide a satisfying crunch and natural sweetness. The kabobs are easy to customize based on your preferences or what you have on hand, making them a versatile dish. Plus, grilling them adds a smoky, irresistible flavor that’s perfect for outdoor meals. This recipe is also quick to prepare and perfect for meal prepping or serving a crowd.

Ingredients

2 lbs chicken breast, cut into 1-inch cubes
1 bell pepper, cut into chunks
1 zucchini, sliced
1 red onion, cut into chunks
8 oz mushrooms, whole or halved
3 tbsp olive oil
2 tbsp soy sauce
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1 tsp paprika
1/2 tsp ground cumin
Salt and pepper to taste
Skewers (wooden or metal)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium bowl, combine olive oil, soy sauce, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Whisk until well combined.
Add the chicken cubes to the marinade and stir to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to marinate.
While the chicken is marinating, prepare your vegetables by cutting them into evenly sized chunks. If using wooden skewers, soak them in water for about 20 minutes to prevent burning.
Preheat your grill to medium-high heat.
Thread the chicken, bell pepper, zucchini, red onion, and mushrooms onto the skewers, alternating between the chicken and vegetables.
Place the kabobs on the grill and cook for 10-12 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender with a slight char.
Remove the kabobs from the grill and let them rest for a few minutes before serving.

Servings and Timing

Servings: 4
Prep time: 15 minutes (plus marinating time)
Cook time: 12 minutes
Total time: 30-45 minutes (depending on marinating time)

Variations

Vegetarian option: For a vegetarian version, replace the chicken with tofu or extra veggies like eggplant, tomatoes, or bell peppers.
Spicy kick: Add a dash of cayenne pepper or red pepper flakes to the marinade for a spicy twist.
Different proteins: Swap the chicken for shrimp, pork, or beef cubes for a different flavor profile.
Extra flavor: Brush the kabobs with a balsamic glaze or BBQ sauce during the last few minutes of grilling for added flavor.

Storage/Reheating

Storage: Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, warm the kabobs in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also reheat them on the grill for a few minutes.

FAQs

1. Can I use boneless skinless chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and will be slightly juicier due to the extra fat.

2. Can I make these kabobs ahead of time?

Yes, you can marinate the chicken and prepare the vegetables ahead of time. Just assemble the kabobs and store them in the refrigerator until you’re ready to grill.

3. Can I use frozen chicken for this recipe?

It’s best to use fresh or thawed chicken for even cooking. Frozen chicken may not cook as evenly on the grill.

4. How do I prevent the chicken from drying out on the grill?

To keep the chicken juicy, make sure to marinate it for at least 30 minutes. Also, avoid overcooking by monitoring the temperature with a meat thermometer to reach 165°F (75°C).

5. Can I use other vegetables besides those listed in the recipe?

Yes! Feel free to swap in vegetables like cherry tomatoes, eggplant, or even asparagus, depending on what’s in season or what you have on hand.

6. Can I cook these kabobs in the oven instead of the grill?

Yes, you can broil them in the oven. Preheat your oven’s broiler and cook the kabobs on a baking sheet for about 12-15 minutes, turning occasionally.

7. What can I serve with these kabobs?

These kabobs pair wonderfully with rice, couscous, or a simple green salad. You could also serve them with a side of tzatziki or hummus for dipping.

8. Can I add more seasoning to the marinade?

Definitely! Feel free to add more spices, such as garlic powder, onion powder, or thyme, to suit your taste.

9. Can I grill the kabobs on a grill pan indoors?

Yes, you can use a grill pan on the stovetop if you don’t have access to an outdoor grill. Make sure to preheat the pan and cook the kabobs over medium-high heat.

10. How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (75°C). Use a meat thermometer to check the thickest part of the chicken to ensure it’s fully cooked.

Conclusion

Grilled Chicken Kabobs with Vegetables are a perfect option for a quick, flavorful, and healthy meal. The combination of tender chicken, colorful vegetables, and a flavorful marinade makes these kabobs a crowd-pleasing dish for any occasion. Whether you’re hosting a summer BBQ or just want a simple weeknight dinner, this recipe is sure to satisfy. Customize the kabobs with your favorite veggies or proteins, and enjoy a delicious, satisfying meal

Grilled Chicken Kabobs with Vegetables

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Grilled Chicken Kabobs with Vegetables are a healthy, flavorful meal perfect for summer cookouts or weeknight dinners. This recipe features marinated chicken paired with colorful veggies, grilled to perfection for a satisfying, protein-packed meal. It’s quick, easy, and customizable with your favorite vegetables or proteins.

Author: Laura
Prep Time: 15min
Cook Time: 15min
Total Time: 45min
Yield: 4servings
Category: Main Course
Method: Grilling
Cuisine: American
Diet: Gluten Free

Instructions

In a medium bowl, combine olive oil, soy sauce, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Whisk until well combined.
Add chicken cubes to the marinade and stir to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
While the chicken marinates, cut vegetables into evenly sized chunks. Soak wooden skewers in water for 20 minutes to prevent burning.
Preheat the grill to medium-high heat.
Thread chicken and vegetables onto skewers, alternating between the chicken and vegetables.
Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and charred.
Remove from the grill and let the kabobs rest for a few minutes before serving.

Notes

Variations: Swap chicken for shrimp, or beef for a different protein. Add a spicy kick by including cayenne pepper or red pepper flakes in the marinade.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F for 10-15 minutes, or on the grill for a few minutes.