There’s something magical about food on a stick, and these Chicken Kabobs deliver grilled perfection. Tender chicken marinated in zesty lemon, garlic, and herbs is threaded with colorful peppers and onion for a smoky, juicy meal. They’re versatile, simple, and a guaranteed crowd-pleaser for any occasion.
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Why You’ll Love This Chicken Kabobs
- Flavorful & juicy: The marinade penetrates deeply for moist, herby, garlicky chicken in every bite.
- Crowd-pleasing fun: Food on a stick is easy to serve, fun to eat, and customizable for all tastes.
- Fast grill time: Just minutes to beautiful, slightly charred edges and unbeatable smoky flavor.
- Great leftovers: Stays tender for salads, wraps, or grain bowls the next day.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs or breast, cut into 1.5-inch chunks
- 1 large red bell pepper, cut into chunks
- 1 large yellow bell pepper, cut into chunks
- 1 medium red onion, cut into wedges
- 60 ml olive oil
- 60 ml fresh lemon juice (about 2 lemons)
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tsp salt, plus more to taste
- ½ tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley (for garnish)
Tools: 8–10 metal or soaked wooden skewers, a large mixing bowl, a sharp knife, a grill or grill pan, and a pair of tongs.
Notes: Quality olive oil and fresh lemon juice make a difference. Chicken thighs stay juicier on the grill.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 25 g |
| Fat: | 18 g |
| Carbs: | 6 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes (plus marinating) | Cook Time: 10–12 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs or breast—which is better? Thighs are more forgiving and stay juicier on the grill, but breast works well too if you prefer leaner meat. Just be careful not to overcook it.
- Can I make these ahead of time? Absolutely! You can marinate the chicken (and even skewer the kabobs) up to 24 hours in advance. Keep them covered in the fridge until you’re ready to grill.
- Don’t skip the veggie prep. Cut your peppers and onion into pieces that are roughly the same size as your chicken chunks. This ensures everything cooks evenly and you get that perfect bite every time.
- Soak wooden skewers properly. If you’re using wooden skewers, soak them in water for at least 30 minutes before threading. This prevents them from burning to a crisp on the grill—trust me, I’ve learned this the hard way.
How to Make Chicken Kabobs
Step 1: First, let’s make that marinade. In a large mixing bowl, whisk together the olive oil, fresh lemon juice, minced garlic, oregano, smoked paprika, cumin, salt, and black pepper. You’ll notice the aroma right away—it’s zesty, a little smoky, and honestly so inviting. Taste a tiny drop (just on a spoon) and adjust the salt if needed. Remember, this is where most of your flavor comes from, so don’t be shy.
Step 2: Add your chicken chunks to the bowl and toss everything together until every piece is nicely coated. I like to use my hands for this—it’s a bit messy, but you get a more even coating. Cover the bowl and let it marinate in the fridge for at least 30 minutes, or up to 4 hours. If you go longer, the lemon juice can start to break down the chicken too much, so I wouldn’t recommend marinating overnight.
Step 3: While the chicken is marinating, prep your veggies. Cut the bell peppers and red onion into 1.5-inch chunks, roughly the same size as your chicken. This isn’t just for looks—it means everything will cook at the same rate on the grill. If you’re using wooden skewers, now is the time to soak them in a shallow dish of water.
Step 4: Time to thread the skewers! Alternate between pieces of chicken, bell pepper, and onion. Leave a little space between each item—this allows the heat to circulate and gives you those lovely, slightly charred edges. Don’t pack them too tightly, or the centers might not cook through. You should end up with 8–10 nicely loaded skewers.
Step 5: Preheat your grill to medium-high heat. You want it nice and hot so you get a good sear. Lightly oil the grates to prevent sticking—a folded paper towel dipped in oil and held with tongs works perfectly for this. Carefully place the kabobs on the grill. You should hear a satisfying sizzle.
Step 6: Grill for 4–6 minutes per side, turning once with tongs. The chicken should feel firm to the touch and have clear grill marks. To be sure, you can check one piece—the internal temperature should read 74°C. The veggies will be tender-crisp and slightly charred in spots. If a few onion pieces fall off, no worries—just scoop them up with a spatula.
Step 7: Transfer the cooked kabobs to a clean platter. Let them rest for a couple of minutes—this allows the juices to redistribute throughout the chicken, making it even more tender. Sprinkle with the fresh parsley for a pop of color and freshness. And that’s it—you’re ready to serve!
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days. Remove from skewers for easier storage.
- Freezer: Freeze skewers on a baking sheet, then transfer to a bag for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet over medium heat. Avoid microwaving to prevent rubbery texture.
Serving Suggestions
Complementary Dishes
- Fluffy couscous or quinoa — These grains are fantastic for soaking up any extra marinade juices that drip off the kabobs. They’re light, quick to prepare, and make the meal feel complete.
- A simple Greek salad — The crisp cucumbers, tomatoes, and briny feta cheese provide a refreshing, tangy contrast to the smoky, savory flavors of the grilled chicken.
- Grilled flatbread or pita — Warm, slightly charred bread is perfect for wrapping up little bites of chicken and veggie. It’s interactive, delicious, and always a hit.
Drinks
- A crisp, cold lager or pale ale — The slight bitterness and carbonation cut through the richness of the chicken beautifully and are incredibly refreshing on a warm day.
- Sparkling water with lemon and mint — A non-alcoholic option that’s just as refreshing. The citrus echoes the flavors in the marinade and cleanses the palate between bites.
Something Sweet
- Lemon sorbet or frozen yogurt — The bright, clean citrus flavor is a perfect, light finish to a meal that’s been grilled and savory. It feels refreshing rather than heavy.
- Grilled peaches with a drizzle of honey — You’ve already got the grill fired up! Throw on some halved peaches for a few minutes until they’re caramelized and tender. It’s a simple, stunning dessert.
Top Mistakes to Avoid
- Mistake: Cutting the chicken pieces too small. Small chunks cook too quickly and can easily dry out before the outside gets a nice sear. Aim for sturdy, 1.5-inch pieces that can handle the grill’s heat.
- Mistake: Skipping the marinade time. Even 30 minutes makes a world of difference. Rushing this step means your chicken will be less flavorful and not as tender. Patience is key here.
- Mistake> Overcrowding the skewers. If you pack the ingredients too tightly, the heat can’t circulate properly. This leads to steaming instead of grilling, and you’ll miss out on those beautiful, caramelized edges.
- Mistake: Constantly flipping the kabobs. Let them cook undisturbed for a few minutes on each side to develop a proper sear and those classic grill marks. Peeking and flipping too often is the enemy of a good char.
Expert Tips
- Tip: Use two skewers for stability. Threading the ingredients onto two parallel skewers prevents them from spinning when you try to turn them. It’s a simple trick that makes grilling so much easier.
- Tip> Reserve a little marinade for basting. Before you add the chicken, set aside a small bowl of the plain marinade. Use it to brush over the kabobs during the last few minutes of grilling for an extra flavor boost.
- Tip: Let the grill do the work. Don’t press down on the kabobs with your spatula! This just squeezes out all the precious juices. Trust the process and let them cook undisturbed.
- Tip: Group veggies separately if you prefer. If you’re worried about the veggies cooking faster than the chicken, you can make chicken-only skewers and veggie-only skewers. The vegetable skewers will need less time on the grill.
FAQs
Can I cook these Chicken Kabobs in the oven?
Yes, you absolutely can! If grilling isn’t an option, you can bake them. Arrange the skewers on a baking sheet lined with parchment paper and bake in a preheated oven at 220°C for 15–20 minutes, flipping halfway through. For a more “grilled” effect, you can finish them under the broiler for the last 2–3 minutes to get some color. They won’t have the smoky flavor, but they’ll still be delicious and juicy.
How long can I store leftover Chicken Kabobs?
Leftovers will keep well in an airtight container in the refrigerator for up to 3–4 days. I like to remove the chicken and veggies from the skewers before storing—it makes reheating much easier. They’re fantastic cold in salads or gently reheated in a skillet over medium heat until just warm. Avoid the microwave if you can, as it can make the chicken rubbery.
What other vegetables can I use?
This recipe is very flexible! Zucchini, cherry tomatoes, and mushrooms are all excellent additions or substitutions. Just keep in mind that softer veggies like zucchini and tomatoes cook very quickly, so cut them into larger chunks or put them on their own skewers to control the cooking time. The key is to use vegetables that can hold their shape on the grill.
My chicken is cooking too fast on the outside but is raw inside. What happened?
This usually means your grill is too hot. The outside sears before the heat can penetrate to the center. The fix is simple: move your kabobs to a cooler part of the grill (or reduce the heat to medium) and cover the grill. The trapped heat will cook the inside without burning the exterior. It might take a few minutes longer, but it’s worth it for perfectly cooked chicken.
Can I use a different protein, like beef or shrimp?
Of course! The marinade works wonderfully with beef sirloin or large shrimp. For beef, keep the chunk size the same. For shrimp, marinate for only 15–20 minutes (any longer and the acid can start to “cook” them). Shrimp kabobs will cook very quickly—usually 2–3 minutes per side—so keep a close eye on them.
Chicken Kabobs
Make juicy, flavorful Chicken Kabobs with our easy marinade and grilling guide. Perfect for weeknights or weekend BBQs. Get the recipe and start grilling!
Ingredients
For the Kabobs
-
600 g boneless, skinless chicken thighs or breast (cut into 1.5-inch chunks)
-
1 large red bell pepper (cut into chunks)
-
1 large yellow bell pepper (cut into chunks)
-
1 medium red onion (cut into wedges)
For the Marinade
-
60 ml olive oil
-
60 ml fresh lemon juice (about 2 lemons)
-
3 cloves garlic (minced)
-
1 tsp dried oregano
-
1 tsp smoked paprika
-
0.5 tsp ground cumin
-
1 tsp salt (plus more to taste)
-
0.5 tsp freshly ground black pepper
-
2 tbsp chopped fresh parsley (for garnish)
Instructions
-
First, let’s make that marinade. In a large mixing bowl, whisk together the olive oil, fresh lemon juice, minced garlic, oregano, smoked paprika, cumin, salt, and black pepper. You’ll notice the aroma right away—it’s zesty, a little smoky, and honestly so inviting. Taste a tiny drop (just on a spoon) and adjust the salt if needed. Remember, this is where most of your flavor comes from, so don’t be shy.01
-
Add your chicken chunks to the bowl and toss everything together until every piece is nicely coated. I like to use my hands for this—it’s a bit messy, but you get a more even coating. Cover the bowl and let it marinate in the fridge for at least 30 minutes, or up to 4 hours. If you go longer, the lemon juice can start to break down the chicken too much, so I wouldn’t recommend marinating overnight.02
-
While the chicken is marinating, prep your veggies. Cut the bell peppers and red onion into 1.5-inch chunks, roughly the same size as your chicken. This isn’t just for looks—it means everything will cook at the same rate on the grill. If you’re using wooden skewers, now is the time to soak them in a shallow dish of water.03
-
Time to thread the skewers! Alternate between pieces of chicken, bell pepper, and onion. Leave a little space between each item—this allows the heat to circulate and gives you those lovely, slightly charred edges. Don’t pack them too tightly, or the centers might not cook through. You should end up with 8–10 nicely loaded skewers.04
-
Preheat your grill to medium-high heat. You want it nice and hot so you get a good sear. Lightly oil the grates to prevent sticking—a folded paper towel dipped in oil and held with tongs works perfectly for this. Carefully place the kabobs on the grill. You should hear a satisfying sizzle.05
-
Grill for 4–6 minutes per side, turning once with tongs. The chicken should feel firm to the touch and have clear grill marks. To be sure, you can check one piece—the internal temperature should read 74°C. The veggies will be tender-crisp and slightly charred in spots. If a few onion pieces fall off, no worries—just scoop them up with a spatula.06
-
Transfer the cooked kabobs to a clean platter. Let them rest for a couple of minutes—this allows the juices to redistribute throughout the chicken, making it even more tender. Sprinkle with the fresh parsley for a pop of color and freshness. And that’s it—you’re ready to serve!07
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