Grilled
Grilled Chicken Kabobs
A quick lemon garlic marinade tenderizes chicken thighs while you chop the vegetables, and then it's just a matter of threading skewers and grilling until everything is lightly charred. These kabobs are colorful, portioned, and endlessly adaptable to whatever vegetables are in the fridge.
Why you'll love this recipe
- Simple marinade doubles as the seasoning and tenderizer
- Colorful, naturally portioned dinner on a stick
- Cooks in about 15 minutes on the grill
- Easily adapted to whatever vegetables you have
Ingredients
Full ingredient list below — check off items as you shop or cook.
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.
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.
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 and will vary based on exact ingredients and brands used.
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