Chicken Kabobs On The Grill (Print View)
Marinated chicken and peppers skewered and grilled to juicy, lightly charred perfection — gluten-free main in 35 minutes.
# What You'll 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:
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 the chicken cubes to the marinade and toss to coat evenly. Cover the bowl 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. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
04 - Thread the marinated chicken cubes, red and yellow bell pepper chunks, red onion wedges, and zucchini rounds alternately onto the skewers, distributing ingredients evenly.
05 - Place the skewers on the preheated grill and cook for 12 to 15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are lightly charred.
06 - Remove the kabobs from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.
# Expert Suggestions:
01 -
- The marinade doubles as a finishing flavor boost, so every bite carries bright lemon and smoky paprika without being overpowering.
- You can prep everything hours ahead, which means you actually get to enjoy your own cookout instead of babysitting food.
02 -
- If you cram too many pieces onto one skewer the center chicken stays raw while the outside dries out completely.
- Letting the chicken come to room temperature for fifteen minutes before grilling changed my results dramatically and eliminated cold centers.
03 -
- Pat the marinated chicken pieces dry with a paper towel before skewering and you will get a dramatically better crust on the grill.
- A two zone fire with hot and cooler spots lets you sear the kabobs then move them to finish cooking gently without burning.