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Expertly grilled chicken kabobs with colorful vegetables on skewers

Proven way to grow 12 Chicken Kabobs for backyard grillingChicken Kabobs

These chicken kabobs are perfect for backyard grilling. They are easy to make and full of flavor, providing a delicious meal for any outdoor gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 kabobs
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 2 pounds boneless, skinless chicken breasts cut into 1-inch cubes
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Vegetables
  • 2 bell peppers any color, cut into 1-inch pieces
  • 1 red onion cut into 1-inch pieces
  • 1 pint cherry tomatoes
  • 1 zucchini cut into 1/2-inch thick rounds
  • 8 ounces mushrooms whole or halved
Other
  • 12 wooden or metal skewers

Equipment

  • large bowl
  • whisk
  • grill
  • tongs
  • meat thermometer
  • cutting board
  • knife

Method
 

Preparation
  1. In a large bowl, whisk together the olive oil, lemon juice, soy sauce, honey, minced garlic, oregano, salt, and pepper to create the marinade.
  2. Add the cubed chicken to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
  3. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
  4. Preheat your grill to medium-high heat (about 400°F or 200°C). Lightly oil the grill grates to prevent sticking.
Assembling and Grilling
  1. Thread the marinated chicken and assorted vegetables alternately onto the soaked skewers, making sure not to overcrowd them.
  2. Place the kabobs on the preheated grill. Grill for 15-20 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp and slightly charred.
  3. The internal temperature of the chicken should reach 165°F (74°C). If desired, brush with any remaining marinade during the last few minutes of cooking, ensuring it comes to a boil.
  4. Remove the kabobs from the grill and let them rest for a few minutes before serving. Serve hot and enjoy!

Notes

For extra flavor, you can add a pinch of red pepper flakes to the marinade for a subtle kick. These kabobs are versatile, so feel free to experiment with your favorite vegetables. You can also prepare the kabobs ahead of time and refrigerate them until you're ready to grill. Make sure to not overcrowd the skewers for even cooking. Always ensure the chicken is cooked through to a safe internal temperature of 165°F (74°C).