Easy and Juicy Grilled Chicken Kabobs with Vegetables
These grilled chicken kabobs are delicious, colorful, and easy to make. The chicken is incredibly juicy, and the veggies are grilled to perfection. Enjoy a light and flavorful dinner that can also be made in the oven.
Servings: 6 servings
Calories: 161kcal
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
Serving: 2Chicken Kabobs | Calories: 161kcal | Carbohydrates: 7g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 484mg | Potassium: 561mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1543IU | Vitamin C: 65mg | Calcium: 21mg | Iron: 1mg | Net Carbs: 5g