Grilled Chicken Kabobs (Printable)
Marinated chicken and bell peppers threaded on skewers, grilled until lightly charred for a Mediterranean low-carb meal.
# What You'll Need:
→ Chicken
01 - 1½ lbs boneless, skinless chicken breast or thighs, cut into 1½-inch pieces
→ Marinade
02 - ¼ cup olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 3 cloves garlic, minced
05 - 1 tablespoon dried oregano
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon ground cumin
08 - ½ teaspoon salt
09 - ½ teaspoon black pepper
→ Vegetables
10 - 1 large red bell pepper, cut into 1½-inch squares
11 - 1 large yellow bell pepper, cut into 1½-inch squares
12 - 1 medium red onion, cut into chunks
13 - 1 medium zucchini, sliced into thick rounds
→ Garnishes
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges
# Directions:
01 - In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, ground cumin, salt, and black pepper until well combined.
02 - Add the chicken pieces to the marinade and toss thoroughly to ensure even coating. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more pronounced flavor.
03 - Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning during grilling.
04 - Thread the marinated chicken pieces and vegetable chunks alternately onto the skewers, distributing them evenly for balanced cooking.
05 - Place the skewers on the preheated grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes, until the chicken is fully cooked through and lightly charred along the edges.
06 - Remove the kabobs from the grill and let them rest for 5 minutes. Garnish with chopped fresh parsley and lemon wedges if desired, then serve immediately while hot.
# Expert Tips:
01 -
- The marinade transforms ordinary chicken into something genuinely exciting with almost zero effort.
- Colorful vegetables cook right alongside the meat so the entire meal comes off the grill at once.
02 -
- Do not skip the resting period because the juices need time to settle back into the meat.
- Patting the chicken dry before marinating helps the oil cling better and creates a superior crust.
03 -
- Uniform chicken pieces cook evenly and prevent the frustration of some pieces drying out while others remain pink.
- A light coating of oil on the grill grates before cooking makes turning the skewers effortless and prevents tearing.