Grilled Chicken Kabobs – Who knew a keto-friendly, low carb, gluten-free, and dairy-free meal could be so finger-licking good! These kabobs are wonderfully juicy, flavorful, and soul-satisfying. And they’re just what you need for your next family cookout.
I absolutely love grilling, especially in the summer. Do you? Of course, kabobs of all sorts are often on my menu. These chicken kabobs are a family favorite, so much so that we rarely have leftovers when I grill these up.
What makes these chicken kabobs so wonderful, in my opinion, is the marinade. Fresh herbs, nutmeg (optional), and other spices really give the chicken and veggies an intense flavor that makes your mouth water.
Juicy and Tender Chicken Kabobs
Chicken kabobs are made with chunks of deliciously marinated chicken on skewers alternating with chunks of veggies. They are then grilled to juicy perfection. So simple, but so delicious. Did I mention they’re a healthy option?
Recipe Ingredients
- Chicken Breast – Skinless, boneless chicken breasts are easiest to work with for this recipe, but you can use skinless, boneless chicken thighs. In fact, you could use any protein you like for this recipe, including beef or shrimp. You could even mix and match different meats on the same kabob if you’d like.
- Veggies – Red and green bell pepper and red onion are my veggies of choice, but you can add other veggies, like eggplant, zucchini, and mushrooms.
- The Marinade – This is the secret sauce that makes these kabobs so delicious! It includes some special chicken kabob seasonings, such as fresh thyme, oregano, rosemary, parsley, nutmeg, garlic, lemon juice, and olive oil. Yum! 😋
How to Make Chicken Kabobs
Marinate the Chicken
- Cut the Chicken – Start by cutting your chicken breast into cubes or chunks about 1 to 1½ inches squared. Set aside. (Photo 1)
- Chop the Veggies – Cut desired vegetables into chunks roughly the same size as the chicken.
- Make the Marinade – Mix oil, garlic, lemon juice, thyme, oregano, rosemary, parsley, and nutmeg in a medium bowl. (Photo 2)
- Marinate the Chicken – Add chicken to the mixture and mix thoroughly, making sure the chicken is completely coated with the marinade. (Photos 3-4)
- Marinate the Veggies – Then do the same thing with the vegetables.
- Patience – Let it all marinate for about 30 minutes or more. The longer, the better, since more flavor will infuse the chicken and veggies before grilling.
Grill the Chicken Kabobs
- Make the Kabobs – Thread the chicken chunks onto the skewers about 3-4 per skewer, alternating with vegetables, if desired. (Make sure the front tip of the skewer is fully covered with chicken.) (Photos 5-7)
- Heat the grill to medium-high heat.
- Perfectly Positioned – Place the kabobs on the grill and turn them every few minutes so that all the sides come in contact with the grill.
- Grill the chicken kabobs until fully cooked through and the juices run clear (about 10-15 minutes). (Photo 8)
- Serve – Remove, serve, and enjoy!
Recipe Variations
- You can vary the proteins and veggies however you like for kabobs; just be sure to use veggies that will hold up on the grill and can be cut into similar sizes as your chicken.
- If a storm rolls in and grilling in your backyard is no longer an option, you can cook chicken kabobs in your air fryer! Simply place the skewers on a grill rack in the air fryer basket and cook them for about 20 minutes at 350℉/177℃, flipping halfway through.
Tips and Tricks
- If you use wooden skewers for your kabobs, soak them for 30-60 minutes, totally submerged in water before using them. That way, the wood doesn’t burn on the grill.
- Also, feel free to use two skewers per kabob; it makes turning the chicken and cooking it evenly on both sides easier.
- Cut your chicken thick enough, and keep the pieces all the same size. That’s important because the smaller pieces will dry out if they are different sizes or too thin.
- If you use a grill pan, spray it lightly with oil to prevent the chicken from sticking to the pan.
Make-Ahead Instructions
My favorite way to make kabobs ahead of time is to cut the veggies and meats and place them in ziplock bags with the marinade. Leave them marinating overnight, and then the next day, simply pop the pieces on your skewers and head for the grill!
You can also freeze uncooked, marinated chicken for up to three months in a freezer ziplock bag. Then, when you’re ready to use them, thaw them overnight in the fridge and assemble the skewers to grill. Wait on the raw veggies because they turn to mush if you freeze them.
Serving and Storage Instructions
Serve chicken kabobs fresh off the grill! Give them just a couple of minutes to rest so the juices can redistribute and so you don’t burn your mouth. 😜
Store any leftover kabobs in an airtight container in the fridge. They’ll stay good for 3-5 days, or you can freeze them for 3 months.
To reheat leftover kabobs, pop them in the microwave for a couple of minutes. You can also take the meat and veggies off the skewer and reheat it in a skillet for a few minutes over medium-high heat. Either way, they’ll still taste great.
FAQs
Baking kabobs is an option, too! Preheat your oven to 450℉/232℃ and line a baking sheet or two with aluminum foil. (Your future self will thank you when you’re cleaning up later 😜). Bake the kabobs for about 25 minutes, flipping halfway through. Check to ensure your chicken reaches an internal temperature of 165℉/74℃ before serving. Depending on the size of the chunks of chicken, you may need to add 10 minutes or so of cook time. On a side note, shrimp and chicken kabobs in the oven are particularly tasty!
Any way you like, really. Here’s what I do: I cut the root and stem part of the onion off, take off the outer layer and then quarter the onion. After quartering the onion, I separate the layers and then make any additional trims needed to get the onion chunks about the same size as my chicken chunks.
Don’t skip the marinade, and don’t overcook them (internal temperature of 165℉/74℃). Keep an eye on your kabobs as they cook to ensure you don’t have dried-out meat or burned veggies. You may need to cut into the chicken to see if it is cooked through. Once there is no pink color and the juices run clear, your chicken is ready to come off the grill. Don’t worry, though; after a few times making these, you’ll be able to tell just by looking at them if they are grilled to juicy perfection.
What to Serve With Chicken Kabobs
I always serve my chicken kabobs either with Fattoush or Israeli couscous. They just taste so good together!
Kabobs also work great with dips. Traditionally, homemade dill sauce or tzatziki often accompany kabobs, but sometimes I like to add some spice and serve these with my African pepper sauce. Either way, they are delicious. 🤤
More Delectable Recipes to Try on the Grill
- Grilled Salmon
- Spicy Grilled New York Steak
- Grilled Shrimp Kabobs
- Amazing Jerk Recipes from the Grill
- Grilled Lamb Chops
- Avocado Corn Salad
Conclusion
Get your grill out from under that cover because it is officially backyard barbecue season! Your friends and family are going to love these chicken kabobs, guaranteed. Would you like more incredible recipes for BBQ time? Then sign up for my newsletter to stay in the loop.❤️
Watch How to Make It
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Chicken Kabob
Ingredients
- 2 pounds chicken breast, boneless and skinless
- 1 red bell pepper
- 1 green bell pepper
- 1 red onion
- ¼ cup olive oil
- 6 cloves garlic
- 2 tablespoon lemon juice
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 1 tablespoon parsley
- 1 tablespoon oregano
- 1 pinch nutmeg, optional
- Salt and pepper, to taste
Instructions
- Start by cutting your chicken breast into cubes or chunks about 1 to 1½ inches thick. Set aside. (You don't want to cut them too thin or they may dry out. Set aside.)
- Cut desired vegetables into chunks roughly the same size as the chicken.
- Soak skewers (if using wooden skewers) for at least 30-60 minutes totally submerged in water before using them to prevent burns.
- Mix oil, garlic, lemon juice, thyme, oregano, rosemary, parsley, and nutmeg in a medium bowl.
- Add chicken to the mixture and mix thoroughly, making sure the chicken is completely coated with the marinade.
- Then do the same thing with the vegetables.
- Let it all marinate for about 30 minutes or more. The longer, the better, since more flavor will infuse the chicken and veggies before grilling.
- Thread the chicken chunks onto the skewers about 3-4 per skewer, alternating with vegetables, if desired. (Make sure the front tip of the skewer is fully covered with chicken.)
- Heat the grill to medium-high heat.
- Place the kabobs on the grill and turn them every few minutes so that all the sides come in contact with the grill.
- Grill the chicken kabobs until fully cooked through and the juices run clear (about 10-15 minutes).
- Remove, serve, and enjoy!
Tips & Notes:
- If you use wooden skewers for your kabobs, soak them for 30-60 minutes, totally submerged in water before using them. That way, the wood doesn’t burn on the grill.
- Also, feel free to use two skewers per kabob; it makes turning the chicken and cooking it evenly on both sides easier.
- Cut your chicken thick enough, and keep the pieces all the same size. That’s important because the smaller pieces will dry out if they are different sizes or too thin.
- If you use a grill pan, spray it lightly with oil to prevent the chicken from sticking to the pan.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Colin Smethurst says
Where does the lemon juice come in?
Amina says
Oops! Thank you for catching that. It goes in the marinade with the garlic and seasonings. 🙂