Chicken and Veggie Kabobs

Chicken and Veggie Kabobs

Charred bell peppers and juicy marinated chicken come together on skewers for an easy grilled dinner.

Total 1 hr 27 min Makes 4 servings Calories 310/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Cubes of chicken breast marinate in a lemony garlic herb blend before threading onto skewers with bell peppers, zucchini, and red onion. Quick to grill and colorful on the plate, these kabobs suit summer cookouts or a simple weeknight dinner served over rice.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch cubes
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 red bell pepper, cut into 1 1/2-inch pieces
  • 1 yellow bell pepper, cut into 1 1/2-inch pieces
  • 1 zucchini, sliced into thick rounds
  • 1 red onion, cut into 1 1/2-inch pieces
  • 8 wooden or metal skewers

Method

  1. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and black pepper.

  2. Add the chicken cubes to the marinade, toss to coat, cover, and refrigerate.

  3. If using wooden skewers, soak them in water to prevent burning.

  4. Preheat a grill or grill pan to medium-high heat, about 400°F.

  5. Thread the marinated chicken and vegetables onto the skewers, alternating pieces.

  6. Place the kabobs on the grill and cook, turning every 2 to 3 minutes, until the chicken is browned on all sides and reaches an internal temperature of 165°F and the vegetables are tender-crisp.

  7. Remove the kabobs from the grill and let rest for 5 minutes before serving.

Related recipes

  • Lemon Garlic Chicken Marinade · soon

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    Chicken and Veggie Kabobs

    Cubes of chicken breast marinate in a lemony garlic herb blend before threading onto skewers with bell peppers, zucchini, and red onion. Quick to grill and colorful on the plate, these kabobs suit summer cookouts or a simple weeknight dinner served over rice.

    1 hr 27 min 4 servings 310 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch cubes
    • 1/4 cup olive oil
    • 3 tablespoons lemon juice
    • 3 cloves garlic, minced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon smoked paprika
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 red bell pepper, cut into 1 1/2-inch pieces
    • 1 yellow bell pepper, cut into 1 1/2-inch pieces
    • 1 zucchini, sliced into thick rounds
    • 1 red onion, cut into 1 1/2-inch pieces
    • 8 wooden or metal skewers

    Method

    1. 1

      In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and black pepper.

    2. 2

      Add the chicken cubes to the marinade, toss to coat, cover, and refrigerate.

    3. 3

      If using wooden skewers, soak them in water to prevent burning.

    4. 4

      Preheat a grill or grill pan to medium-high heat, about 400°F.

    5. 5

      Thread the marinated chicken and vegetables onto the skewers, alternating pieces.

    6. 6

      Place the kabobs on the grill and cook, turning every 2 to 3 minutes, until the chicken is browned on all sides and reaches an internal temperature of 165°F and the vegetables are tender-crisp.

    7. 7

      Remove the kabobs from the grill and let rest for 5 minutes before serving.