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Chicken Kabobs On The Grill

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs or breasts, cut into 1.25-inch cubes
  • Bell peppers: 2 medium, mixed colors, cut into 1.25-inch chunks
  • Red onion: 1 large, cut into 1.25-inch wedges
  • Zucchini or yellow squash: 1 medium, sliced into 1/2-inch rounds (optional)
  • Cherry tomatoes: 1 pint (optional; add at the ends of skewers)
  • Olive oil: 1/4 cup
  • Lemon juice: 3 tablespoons (plus extra wedges for serving)
  • Garlic: 3 cloves, minced
  • Honey or maple syrup: 1 tablespoon
  • Soy sauce or coconut aminos: 1 tablespoon
  • Smoked paprika: 2 teaspoons
  • Dried oregano: 1 teaspoon
  • Ground cumin: 1/2 teaspoon
  • Red pepper flakes: 1/4 teaspoon (optional)
  • Kosher salt and black pepper: to taste
  • Fresh parsley or cilantro: 2 tablespoons, chopped (for garnish)
  • Skewers: 8–10 metal skewers or wooden skewers soaked in water for 30 minutes

Method
 

  1. Prep the marinade: In a large bowl, whisk together olive oil, lemon juice, garlic, honey, soy sauce, smoked paprika, oregano, cumin, red pepper flakes, 1.5 teaspoons salt, and 1/2 teaspoon black pepper.
  2. Marinate the chicken: Add the chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. Longer than 4 hours isn’t necessary because of the lemon juice.
  3. Prep the vegetables: Cut peppers, onion, and squash into even pieces. Pat them dry and toss with a little olive oil, a pinch of salt, and pepper.
  4. Preheat the grill: Heat a gas or charcoal grill to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.
  5. Build the kabobs: Thread chicken and vegetables onto skewers, alternating for color and even cooking. Don’t pack them too tightly; a little space helps them sear instead of steam.
  6. Grill: Place kabobs on the grill. Cook for 10–12 minutes, turning every 3–4 minutes, until the chicken is lightly charred and cooked through. Internal temperature should reach 165°F.
  7. Finish: Move kabobs to a cooler zone for a minute to rest. Squeeze fresh lemon over the top and sprinkle with parsley or cilantro.
  8. Serve: Pair with rice, couscous, warm pita, or a crisp salad. Offer extra lemon wedges and your favorite sauce.