Chicken Kabobs {Grill Or Oven} Recipe

I love making Grilled Chicken Kabobs. I marinate juicy chicken with extra virgin olive oil, fresh lemon juice, garlic and spices like paprika and cumin, then combine it with red and green bell peppers and red onion. The vibrant medley of flavors makes every grilling session a delight.

I’ve been playing around with different ways to cook chicken kabobs and this recipe has quickly become one of my favorites. I love how its marinade turns simple chicken chunks into little flavor bombs.

I start with 1.5 lbs of boneless chicken thighs or breasts and mix them in a blend of 1/4 cup extra virgin olive oil and 1/4 cup fresh lemon juice. Add a few minced garlic cloves, salt, black pepper, paprika, cumin, and dried oregano to give the meat an amazing punch.

Then I skewer the marinated chicken along with bright red and green bell peppers and red onion wedges. I sometimes toss in some zucchini rounds if I’m feeling extra adventurous.

Whether you grill them to perfection or pop them in the oven, these kabobs pack a Mediterranean vibe that is hard to beat. Trust me, once you try them, you’ll be hooked!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I like how the chicken is marinated to perfection. The lemon juice and garlic give it such a bright, zesty flavor that makes every bite taste amazing. Second, I dig how easy it is to prep and cook the dish. Even if you’re a beginner in the kitchen, the steps are straightforward enough that you can still impress your friends or family. Third, the mix of vegetables like red and green bell peppers and red onions adds a great crunch and color to the kabobs. It makes the whole meal feel fresh and festive.

These Chicken Kabobs are honestly one of my all-time favorite grilling recipes. Theyre loaded with flavor and the veggies not only add taste but a nice pop of color that makes the dish look as good as it tastes. I love the way the marinade seeps into the chicken, giving it a burst of delicious spices like cumin, paprika, and oregano every time I take a bite. Its the perfect combo of tangy, spicy, and savory that keeps me coming back for more.

Ingredients

• Chicken thighs: lean, protein-rich meat perfect for hearty kabobs.
• Extra virgin olive oil: healthy, smooth oil that helps flavors meld.
• Fresh lemon juice: sour and tangy, bursting with vitamin C.
• Minced garlic: adds a robust, zesty kick and potential health perks.
• Red bell pepper: sweet, crunchy and a great source of vitamins and fiber.
• Red onion: delivers mild sweetness and satisfying crunch every bite.
• Optional zucchini: low-cal, fresh veggie offering extra crunch and light flavor.

Ingredient Quantities

• 1.5 lbs boneless chicken thighs or breasts, cut into chunks
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• Optional: 1 zucchini, sliced into rounds

How to Make this

1. In a large bowl, mix together the olive oil, lemon juice, minced garlic, salt, black pepper, paprika, cumin and oregano until everything is blended well.

2. Add the chicken pieces to the bowl and toss them in the marinade so they get good coverage. Leave it in the fridge for at least 20 minutes, or up to 2 hours if you have the time.

3. While the chicken is marinating, prep your veggies by cutting the red and green bell peppers into 1-inch pieces, slicing the red onion into wedges and if you like, slicing the zucchini into rounds.

4. Preheat your grill or oven to a medium-high heat, about 400°F if you are going with the oven method.

5. Thread the marinated chicken and the veggies onto skewers, alternating between the pieces so they cook evenly.

6. If you are grilling, place the kabobs over direct heat and cook for about 10-12 minutes, turning frequently so they cook evenly; if you are baking, put them on a baking sheet and roast them for 15-20 minutes, turning halfway through.

7. Make sure the chicken is fully cooked through and the veggies are tender and a little charred on the edges.

8. Let the kabobs rest for a few minutes before serving so the juices can settle.

9. Serve your kabobs with a side of rice, salad or your favorite dipping sauce for that extra flavor kick.

10. If you want an extra burst of zesty flavor, squeeze a little more lemon juice over the kabobs just before serving.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Sharp knife
4. Cutting board
5. Tongs
6. Skewers
7. Grill or oven (plus a baking sheet if you use the oven)
8. Refrigerator for marinating

FAQ

Chicken Kabobs {Grill Or Oven} Recipe Substitutions and Variations

• If you dont have extra virgin olive oil, try using avocado oil or grapeseed oil instead
• Instead of fresh lemon juice, you could use lime juice or even a splash of white vinegar for a tart kick
• If you’re out of garlic cloves, a pinch of garlic powder works fine (about 1/8 teaspoon per clove is a good rule of thumb)
• For red bell pepper, you can switch it up with yellow or orange bell peppers since they all have a nice, sweet crunch
• If dried oregano isn’t available, dried basil makes a decent alternative that still gives a herby touch

Pro Tips

1. Let the chicken marinate long enough, but don’t go overboard. Marinating for about 20 minutes to 2 hours works best for flavor, but if it sits too long the acid in the lemon might make the meat too mushy.
2. If you’re using wooden skewers, soak ’em in water for at least half an hour before you thread your chicken and veggies on. Trust me, that little step saves you from burning your skewers on the grill.
3. When you’re turning the kabobs, try not to rush it. Keeping an eye on the cooking time helps to get that perfect tender bite without charring your veggies too much.
4. Always let the kabobs rest a few minutes after cooking. This gives the juices time to settle in the meat and makes everything extra juicy and tasty.