These grilled chicken kabobs combine juicy marinated chicken with red bell peppers, zucchini, and red onion. A simple olive oil, red wine vinegar, and herb marinade adds plenty of flavor, and you can cook them on an outdoor grill, an indoor grill, or in the oven.
Chicken skewers are a summertime staple in our house. I love a dinner where the chicken and vegetables cook together, and everyone can help themselves straight from the platter. The peppers and onions get sweeter on the grill, and those lightly charred edges are always my favorite part.
If you’ve tried my ranch garlic Parmesan chicken skewers or bang bang chicken skewers, here’s another version to add to your list. These keep things simple with a tangy herb marinade and plenty of colorful vegetables. And if you’re putting together a bigger cookout, my grilled shrimp skewers would be delicious alongside them.
I use chicken breast here, but boneless chicken thighs work too. Use whichever bell peppers you have in the fridge, and don’t worry about making every skewer look exactly the same. Just keep the chicken pieces similar in size and leave a little room between everything so it cooks evenly.
Reasons This Is The Best Chicken Kabobs Recipe
- Easy to make with just 10 minutes of prep.
- Super customizable
- Delicious chicken and crispy vegetables.
- Just 10 minutes to prep and 10-15 minutes to cook
- Healthy meal perfect for meal prep.
Ingredients for Grilled Chicken Kabobs
The ingredients needed to make these grilled chicken skewers are staples in our kitchen, and I bet in yours too. Here’s what you’ll need:
- Boneless chicken breast – I chose to use fresh chicken breast, but you can use frozen chicken breast. Just completely thaw it before using, and it will be fantastic. Turkey Breast or Chicken Thighs are also an excellent option for making these delicious chicken skewers.
- Olive oil & Vinnegar: I love to marinate the meat before grilling because it makes it so much tender and juicy. It also adds a slightly sweet and tangy taste that I love.
- Vegetables: I used a combo of my favorite low carb vegetables: red bell pepper, red onion, and zucchini.
- Seasonings: Here’s where you can get creative. I used paprika, garlic, powder, oregano, salt, and pepper – pretty basic. Feel free to swap any of these with your favorite herbs such as Italian Seasoning.
How to Make the Juiciest Chicken Kabobs?
It’s important to marinate the chicken for at least 30 minutes, but not for more than 3 hours. This recipe’s perfect for indoor or outdoor grilling. I even provide instructions on how to bake these in the oven.
- Chop the chicken and vegetables. Select your favorite veggies and cut them into 1-inch pieces. Do the same with the chicken.
- Marinate the chicken. Place all the chicken pieces into a large bowl, season, and toss well using your hands. Massaging the chicken really helps, and it’s easier to distribute the seasonings evenly.
- Thread the chicken onto the skewers alternating the meat and the vegetables. Try not to crowd the chicken and vegetables together to make sure that the meat will evenly cook.
- Prepare the grill. Heat your grill to medium-high heat, and then place the chicken. Grill for 15-20 minutes, turning them from time to time to evenly cook. The chicken is cooked when it reaches an inner temperature of 165F.
- Serve warm with a side salad or with creamy cauliflower mashed potatoes (my favorite!)
What Skewers to Use?
You can use reusable metal skewers or wooden skewers.
It’s essential to soak the wooden skewers in cold water for at least 30 minutes to keep them from burning or catching on fire.
If using metal skewers, be sure to handle them with tongs because they get extremely hot and you don’t want to get burned. Carefully remove them from the grill when they are done.
What to Serve with Chicken Kabobs
My favorite way to serve these is with creamy cauliflower mashed potatoes. For a fresh summer side, try my cucumber tomato salad.
A spoonful of homemade tzatziki is also delicious with the warm chicken and vegetables. Put it on the table for dipping or drizzle it over the kabobs just before serving.
Other Delicious Chicken Recipes
- Crispy Oven Baked Chicken Thighs
- Easy Creamy Chicken Marsala Recipe
- Pizza Stuffed Chicken
- Cream Cheese Spinach Stuffed Chicken Breast
- Creamy White Chicken Chili Recipe
Easy and Juicy Grilled Chicken Kabobs with Vegetables
Description
Equipment
Ingredients
For the Chicken and Vegetables
- 1 pound boneless, skinless chicken breast
- 2 red bell peppers
- 2 small zucchini
- 1 red onion
- 1 tablespoon chopped fresh parsley for serving
For the Marinade
- 2 tablespoons olive oil plus a little extra for greasing the grill
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Instructions
- Prepare the skewers. If using wooden skewers, soak them in water for at least 30 minutes while you prepare and marinate the chicken.
- Cut the chicken and vegetables. Cut the chicken into roughly 1-inch cubes. Remove the stems and seeds from the bell peppers and cut them into 1-inch pieces. Slice the zucchini into ½-inch-thick rounds, cutting larger rounds into half-moons. Cut the onion into 1-inch pieces, keeping two or three layers together.
- Make the marinade. Whisk together the olive oil, red wine vinegar, salt, black pepper, paprika, garlic powder, and oregano. Before adding the chicken, reserve 1 tablespoon of the marinade in a separate bowl for the vegetables.
- Marinate the chicken. Toss the chicken with the remaining marinade until evenly coated. Cover and refrigerate for 30 minutes. Keep the vegetables refrigerated separately until ready to assemble.
- Assemble the kabobs. Toss the vegetables with the reserved marinade. Thread the chicken, bell peppers, zucchini, and onion onto the skewers, alternating the pieces. Leave a little room between them rather than packing them tightly together. Discard any marinade left in the chicken bowl.
- Preheat the grill. Heat an outdoor grill to medium-high, approximately 400–425°F (200–220°C). Clean and lightly oil the grates using an oil-dampened paper towel held with tongs. For an indoor grill or grill pan, preheat according to the manufacturer’s instructions.
- Grill the kabobs. Place the skewers on the grill and cook for approximately 10–15 minutes total, turning every few minutes. Start checking the chicken around 10 minutes. Insert a thermometer into the center of a thick chicken piece without touching the skewer. The chicken is ready at 165°F (74°C). If the outside browns too quickly, move the skewers to a cooler part of the grill to finish cooking.
- Rest and serve. Transfer the kabobs to a clean platter and rest for 5 minutes. Sprinkle with fresh parsley and serve warm with your favorite sides.
Notes
Oven Instructions
Preheat the oven to 450°F (230°C). Arrange the assembled skewers on a lightly oiled, foil-lined rimmed baking sheet, leaving space between them. Bake for approximately 20–25 minutes, turning halfway through, until the chicken reaches 165°F (74°C). Start checking early if the chicken pieces are small. Rest for 5 minutes before serving.Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
