Grilled Chicken Kabobs (Printable Version)
Marinated lemon-garlic chicken and bell peppers skewered and grilled until juicy and lightly charred.
# What You Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces
→ Marinade
02 - 3 tbsp olive oil
03 - 2 tbsp freshly squeezed lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1 tsp paprika
07 - ½ tsp ground cumin
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper
→ Vegetables
10 - 1 red bell pepper, cut into 1.5-inch pieces
11 - 1 yellow bell pepper, cut into 1.5-inch pieces
12 - 1 small red onion, cut into wedges
13 - 1 small zucchini, sliced into ½-inch rounds
→ Other
14 - Wooden or metal skewers
15 - Chopped fresh parsley or cilantro, for garnish (optional)
16 - Lemon wedges, for serving
# Directions:
01 - In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, paprika, ground cumin, salt, and black pepper until well combined.
02 - Add the chicken pieces 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 penetration.
03 - Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 20 to 30 minutes to prevent burning.
04 - Thread the marinated chicken and vegetables alternately onto the skewers, leaving a small amount of space between each piece to ensure even cooking throughout.
05 - Lightly oil the grill grates. Place the skewers on the grill, cover, and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is cooked through and golden grill marks appear on all sides.
06 - Remove the skewers from the grill and let them rest for 2 to 3 minutes. Garnish with fresh parsley or cilantro and serve with lemon wedges alongside rice, pita bread, or a fresh salad.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, so you look like a genius with almost zero effort.
- Everything cooks on one stick, which means fewer dishes and happier guests at your barbecue.
02 -
- Do not skip the rest period because cutting into hot chicken sends every drop of moisture straight onto the plate instead of into your bite.
- Marinating beyond two hours in lemon juice will start to break down the texture and make the exterior mushy rather than tender.
03 -
- Uniform chicken pieces are the single most important factor for even cooking, so take an extra minute to measure and trim.
- Pat the marinated chicken slightly dry before grilling to get a real sear instead of steaming the surface.