Grilled Chicken Kabobs

Name: Grilled Chicken Kabobs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces; 1/4 cup olive oil; 3 tbsp lemon juice; 3 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1 red bell pepper, cut into chunks; 1 yellow bell pepper, cut into chunks; 1 red onion, cut into chunks; 1 zucchini, sliced into rounds; Wooden or metal skewers

Instructions

In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt and pepper. Add the chicken, toss to coat, and marinate in the fridge for at least 30 minutes (up to 4 hours).
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
Preheat the grill to medium-high heat.
Thread the chicken and vegetables onto skewers, alternating pieces for even cooking and color.
Grill the kabobs for 12-15 minutes, turning every 3-4 minutes, until the chicken is charred at the edges and reaches 165°F (74°C) internal.
Rest 3 minutes before serving.

How to tell it's done

Thigh pieces are done when they reach 165°F (74°C), and they're juiciest closer to 175°F. They should be charred at the edges and firm when squeezed with tongs. The vegetables should be tender with blackened spots. Peppers and onion take about as long as the chicken, while zucchini can finish a little sooner.

Tips for success

Cut chicken and vegetables to similar sizes so everything finishes cooking at the same time.
Don't pack the pieces too tightly on the skewer — a little space between them helps heat reach all sides.
If some vegetables cook faster than the chicken (like zucchini), thread them on their own skewers so you can pull them off early.
Leftover marinade that touched raw chicken should be discarded, not reused as a sauce, unless boiled first.

Ingredient notes & swaps

Chicken: thighs are the best choice for kabobs because they stay moist over direct high heat. Breast works if you cut it into larger 2-inch pieces and grill it for less time.
Vegetables: mushrooms, cherry tomatoes and pineapple chunks are good additions. Cherry tomatoes cook very fast, so give them their own skewer.
Lemon: use the zest too if you have it. It adds more lemon flavor without the extra acid that can make the chicken mushy.
Skewers: flat metal skewers stop food from spinning when you turn them. If you use round wooden skewers, double-skewer each kabob with two parallel sticks.

Storage & reheating

Slide the chicken and vegetables off the skewers and refrigerate them for up to 4 days. Reheat in a skillet over medium heat for 3-4 minutes, or eat cold over salad greens or in a pita with hummus.

Make ahead & freezing

Marinate the chicken in the morning and cut the vegetables ahead. You can assemble the skewers up to 4 hours before grilling and keep them covered in the fridge. Freeze raw chicken in the marinade for up to 3 months. It thaws and finishes marinating overnight in the fridge.

What to serve with it

Rice pilaf, couscous, orzo salad, warm pita with hummus or tzatziki, or a big Greek salad all work well.

Frequently asked questions

Can I use chicken breast instead of thighs?

Yes, though thighs stay juicier on the grill; if using breast, cut slightly larger pieces and watch closely to avoid drying out.

How do I keep wooden skewers from burning?

Soak them in water for at least 20-30 minutes before threading and grilling.

Can I make these kabobs in the oven?

Yes, broil on a rack over a sheet pan for about 12-14 minutes, turning once, until cooked through.

What can I serve with chicken kabobs?

Rice pilaf, warm pita, or a simple Greek salad all pair well.

Nutrition (per serving)

Calories	286
Protein	27g
Carbs	10g
Fat	16g
Sodium	480mg
Sugar	5g

Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.

Written by

Armin

Armin runs Daily Chicken Meals and writes every recipe on the site. He's working through the whole collection in his own kitchen, adding his own photos and notes to each recipe as he cooks it. More about how recipes here are written.

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