These Grilled Chicken Kabobs are a fun and tasty meal! Juicy pieces of chicken are mixed with colorful veggies and grilled to perfection. Just picture that sizzle on the grill!
Let’s be real—who doesn’t love food on a stick? 😄 I like to serve these kabobs with a side of rice or some fresh salad. It’s an easy dinner that everyone will want to join in on!
Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe as they stay juicy when grilled. If you’re looking for alternatives, chicken thighs are a tasty option too—they’re a bit richer in flavor.
Vegetables: Red and yellow bell peppers add sweetness and color, but you can swap them for green peppers if that’s what you have. Other veggies like cherry tomatoes, mushrooms, or even pineapple can add a fun twist!
Olive Oil: Extra virgin olive oil is ideal for marinating due to its flavor. If it’s not available, you can use vegetable oil or avocado oil, both of which work well.
Spices: The mix of garlic powder, paprika, cumin, and oregano gives a nice flavor depth. Feel free to experiment with herbs like thyme or rosemary, or even add a pinch of cayenne for a spicy kick!
Why Should I Marinate the Chicken and How Long Is Best?
Marinating the chicken is a key step because it enhances the flavor and tenderness. The spices and acid in the marinade work to infuse the chicken with goodness. Aim for at least 30 minutes, though I find 2 hours gives even better results. Just remember not to go overboard—too long can make the chicken mushy.
- Combine marinade ingredients in a bowl.
- Add chicken cubes, ensuring they are well-coated.
- Cover and refrigerate for the recommended time.
For a quick tip, make the marinade ahead of time! You can prep it the night before and just add chicken when you’re ready to grill.
How Do I Ensure My Kabobs Cook Evenly?
To achieve perfectly cooked kabobs, it’s crucial to keep your ingredients uniform in size. Cutting everything into similar sizes helps them cook evenly. I also recommend not overcrowding the skewers; leave a tiny bit of space between each piece to allow heat circulation.
- Soak wooden skewers in water to prevent burning during grilling.
- Alternate between chicken and vegetables on the skewers for a balanced cook and presentation.
- Turn the skewers occasionally while grilling to get that lovely char on all sides.
Finally, let those kabobs rest a few minutes before serving. This helps the juices redistribute and keeps everything nice and moist!
How to Make Grilled Chicken Kabobs?
Ingredients You’ll Need:
For the Kabobs:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch rounds
- 1 red onion, cut into wedges
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
- Skewers (wooden or metal)
For the Marinade:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus at least 30 minutes for marinating the chicken. After that, cooking on the grill will take around 12-15 minutes. In total, you should set aside about one hour for this delicious grilled chicken kabob meal!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, mix together the olive oil, lemon juice, garlic powder, paprika, cumin, oregano, salt, and pepper. This will be your tasty marinade! Make sure everything is blended well.
2. Marinate the Chicken:
Add the chicken cubes to your marinade and toss them around so they’re all covered. Cover the bowl and place it in the refrigerator. Let it marinate for at least 30 minutes. For a stronger flavor, you can let it sit for up to 2 hours.
3. Prepare the Grill and Skewers:
While the chicken is marinating, preheat your grill to medium-high heat. If you’re using wooden skewers, now is the time to soak them in water for about 20-30 minutes. This will help prevent them from burning on the grill.
4. Assemble the Kabobs:
After marinating, take the chicken out of the fridge. Start threading the chicken and the sliced veggies (bell peppers, zucchini, and onion) onto the skewers. Alternate the colorful ingredients to make your kabobs look beautiful!
5. Grill the Kabobs:
Place the assembled skewers on the grill. Cook them for about 12-15 minutes, turning occasionally. You want the chicken to be cooked all the way through (with an internal temperature of 165°F) and have lovely grill marks.
6. Serve and Enjoy:
Once cooked, take the kabobs off the grill and let them rest for a few minutes. Serve them hot, garnished with fresh cilantro and lime wedges on the side. Squeeze some lime over the kabobs before digging in for an extra burst of flavor. Enjoy your delicious meal!
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to experiment with your favorite vegetables. Mushrooms, cherry tomatoes, or even asparagus work great in place of the peppers or zucchini. Just make sure to cut them into similar-sized pieces for even cooking.
What Can I Substitute for Olive Oil?
If you don’t have olive oil, you can use vegetable oil, canola oil, or avocado oil as alternatives. Each will add a slightly different flavor, but they all will work well for marinating and grilling the kabobs.
How Do I Store Leftover Kabobs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a skillet over medium heat for a few minutes or use a microwave. Just be careful not to overcook them during reheating!
Can I Prep These Kabobs in Advance?
Yes, you can marinate the chicken and prep the vegetables a day ahead! Just keep everything covered in the fridge. This can enhance the flavors and make preparing dinner a breeze when you’re ready to cook.
