Grilled Chicken Kabobs
Juicy marinated chicken pieces skewered with colorful vegetables and grilled to perfection. These flavorful kabobs are a summer favorite, perfect for backyard barbecues or an easy weeknight dinner with a Mediterranean flair.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup olive oil
- 2 tbsp lemon juice, freshly squeezed
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch chunks
- 1 zucchini, sliced into 1/2-inch rounds
- 1 cup cherry tomatoes
- 8 wooden skewers, soaked in water for 30 minutes
- 2 tbsp fresh cilantro, chopped, for garnish
- 1 lemon lemon wedges, for serving
Instructions
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1
In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp freshly squeezed lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp paprika, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp freshly ground black pepper to make the marinade.
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2
Add the 1 1/2 lbs cut into 1-inch cubes boneless, skinless chicken breasts to the marinade, toss to coat evenly, cover, and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
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3
If using 8 soaked in water for 30 minutes wooden skewers, soak them in water for at least 30 minutes to prevent burning.
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4
Preheat grill to medium-high heat (about 375-400°F or 190-200°C).
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5
Thread the marinated chicken pieces onto skewers, alternating with 1 cut into 1-inch pieces red bell pepper, 1 cut into 1-inch pieces yellow bell pepper, 1 cut into 1-inch chunks red onion, 1 sliced into 1/2-inch rounds zucchini, and 1 cup cherry tomatoes.
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6
Oil the grill grates to prevent sticking.
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7
Place the kabobs on the preheated grill and cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender with slight char marks. The internal temperature of the chicken should reach 165°F (74°C).
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8
Remove from the grill and let rest for 5 minutes.
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9
Garnish with 2 tbsp chopped, for garnish fresh cilantro and serve with 1 lemon for serving lemon wedges.