Chicken Kabobs {Grill Or Oven} Recipe

I always look forward to preparing these Grilled Chicken Kabobs. I love the burst of color from red, yellow and green bell peppers combined with tender chicken marinated in olive oil, lemon juice and garlic. They capture a balance of bold flavors and freshness that makes each bite a pleasure.

I recently discovered this great recipe for Chicken Kabobs that quickly became one of my favorites. I was making it for a small family get together and it totally stole the show!

The chicken is marinated in a mix of olive oil, lemon juice and garlic which creates such a punch of flavor. I use 1.5 lbs boneless skinless chicken breast that I cut into 1-inch cubes, and then skewer them with pieces of red, yellow, and green bell peppers, red onion wedges, zucchini rounds and even a few cherry tomatoes.

I’ve tried similar recipes before and this one reminds me of some easy marinated chicken kabobs I had at a picnic one summer, with a hint of Mediterranean inspiration. I love how simple this recipe is yet it delivers a whole lot of flavor and that slight char from the grill or oven makes it even better.

Enjoy experimenting with it!

Why I Like this Recipe

I like this recipe because the marinade is super simple yet packs a punch of flavor. I mean, the mix of olive oil, lemon juice and garlic really makes the chicken taste amazing.

I like it too because it’s so versatile. I can either grill it or pop it in the oven and it always turns out great, plus it fits into my busy schedule.

I also love how colorful it is with all the bell peppers, tomatoes and zucchini. It not only looks good on the plate, it gives a cool mix of textures and flavors.

Finally, I really appreciate that it feels healthy and fresh. Knowing I’m eating loads of veggies along with the protein makes me feel good about my meal every time.

Ingredients

• Chicken breast: Lean protein that builds muscles and aids recovery in a low fat way.
• Red bell pepper: Bursting with vitamin C and antioxidants, add a slightly sweet crunch.
• Yellow bell pepper: Provides vibrant color and natural sweetness with a healthy dose of vitamins.
• Green bell pepper: Offers fiber and vitamins while giving a mildly bitter, balancing flavor.
• Red onion: Delivers natural sweetness, fiber and a zesty crunch that makes the dish pop.
• Cherry tomatoes: Packed with vitamins A and C; they contribute a burst of juicy flavor.
• Olive oil: Rich in healthy monounsaturated fats, imparts a smooth texture and robust taste.

Ingredient Quantities

• 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, chopped into pieces
• 1 green bell pepper, cut into similar sized chunks
• 1 medium red onion, cut into wedges
• 1 small zucchini, sliced into thick rounds
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• Juice of one lemon
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried oregano

How to Make this

1. Preheat your grill to medium-high heat or your oven to 400°F, dependin on what you’re usin for the kabobs.

2. In a large bowl, mix together the olive oil, lemon juice, minced garlic, salt, black pepper and dried oregano.

3. Add the chicken cubes into the bowl and stir well so every piece is coated in the marinade. Let it marinate for about 15 to 20 minutes.

4. While that’s goin on, chop the red, yellow and green bell peppers into chunks, cut the red onion into wedges, slice the zucchini into thick rounds and have your cherry tomatoes ready.

5. Thread the chicken and veggies onto skewers by alternatin between pieces so you get a bit of each in every skewer.

6. If you are grillin, place the skewers on the grill and cook for about 5-6 minutes on each side until the chicken is cooked through and has a nice char.

7. If you are usin the oven, line a baking sheet with foil and place the skewers on it. Bake for 15-20 minutes, turnin them halfway through so they cook evenly.

8. Check to be sure the chicken is fully cooked and the vegetables are tender. If not, give them a little more time.

9. Once done, take the skewers off the grill or out of the oven and let them rest for a few minutes.

10. Serve your Chicken Kabobs warm with a squeeze more lemon juice if you like, and enjoy the delicious meal!

Equipment Needed

1. Preheated grill or an oven set to 400°F
2. Large bowl for mixing the marinade
3. Knife for cutting chicken and veggies
4. Cutting board to work on
5. Skewers (wooden or metal) for assembling the kabobs
6. Tongs to turn the skewers on the grill or in the oven
7. Foil and a baking sheet if you decide to use the oven
8. Timer or clock to keep track of marinating and cooking time

FAQ

Chicken Kabobs {Grill Or Oven} Recipe Substitutions and Variations

• If you dont have chicken breast, try swapping it out for boneless chicken thighs; they tend to be juicier and more flavorful.
• If red bell pepper isn’t available, you can use a poblano pepper or even another colored bell pepper like orange to still get that nice crunch.
• Instead of lemon juice, fresh lime juice works just as well and gives a slightly tangier kick.
• If youre out of dried oregano, you can use a pinch of Italian seasoning or even dried basil for a different but pleasant aroma.

Pro Tips

1. Try to chop the chicken and veggies into similar sizes so each piece cooks evenly, and you dont end up with some overdone bits and some still raw ones.
2. If youre using wood skewers, soak them in water for about 30 minutes before threading the food so they dont burn on the grill.
3. Keep your marinade time short – about 15 to 20 minutes is plenty so the chicken gets tasty without going mushy.
4. About halfway through cooking, brush a bit more of your marinade over the kabobs to boost the flavor, but dont overdo it with the salt.