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Grilled Chicken Kabobs Recipe card

Grilled Chicken Kabobs Recipe

Grilled kabobs of chicken are a summerstaple, perfect for family BBQs, weekend evenings, or meal prep. Grilledchicken kabobs aren't just a summertime staple—they're a meal prepsuperstar, party platter slam dunk, and weeknight dinner winner.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Calories 300 kcal

Equipment

  • Grill (gas or charcoal) orgrill pan
  • Wood or metal-soakedskewers
  • Tongs
  • Mixing bowls
  • Cutting board and knife
  • Meat thermometer (Optional)

Ingredients
  

For the Marinade:

  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • 4 pcs cloves garlic, minced
  • 1 tbsp Dijon mustard
  • Salt and pepper, to taste
  • 1 tsp smoked paprika
  • 1 tsp dried oregano

For the Kabobs

  • 1.5 ibs (700g) boneless chicken breast or thigh, cut into cubes
  • 1 pcs red bell pepper, chopped
  • 1 pcs green bell pepper, chopped
  • 1 pcs red onion, chopped
  • 1 pcs zucchini, sliced
  • Optional: mushrooms, cherrytomatoes, pineapple

Instructions
 

1. Get Ready

  • Soak wood skewers in water for at least 30 minutes.

2. Marinate the Chicken

  • Combine marinade ingredients in a bowl and mix.
  • Add chicken, mix well, and chill at least 30 minutes, 4–6 hours better.

3. Prep Vegetables

  • Chop vegetables into same-sized portions as chicken for uniform grilling.

4. Skewer Assembly

  • Alternate between chicken and vegetable skewering.

5. Heat the Grill

  • Heat to medium-high. Oil grill grates.

6. Grill Kabobs

  • Now grill skewers.
  • Grill 12–15 minutes, turning every 3–4 minutes, until cooked through and lightly browned.

7. Serve

  • Drain off grill and let rest 5 minutes before serving.

Notes

  • Use metal skewers if available—no soaking necessary.
  • Glaze with honey-soy or teriyaki in final 2 minutes for glossy look.
  • Reheat in airtight container in fridge for up to 3 days.