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Grilled Chicken Kabobs

Tender, marinated chicken paired with colorful vegetables creates a meal that pleases both kids and adults while keeping dinner prep surprisingly simple.
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Prep Time 20 minutes
Cook Time 12 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

For the chicken kabobs
  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large red bell pepper, cut into chunks
  • 1 large green bell pepper, cut into chunks
  • 1 medium red onion, cut into chunks
  • 1 pint cherry tomatoes
  • 8-10 wooden skewers, soaked in water for 30 minutes
For the marinade
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Method
 

  1. Whisk together olive oil, lemon juice, minced garlic, oregano, salt, pepper, and paprika in a large bowl. The mixture should smell bright and herbaceous.
  2. Add cubed chicken to the marinade, tossing to coat completely. Cover and refrigerate for at least 2 hours, or up to 8 hours.
  3. Cut all vegetables into similar-sized pieces, roughly 1-inch chunks. Keep pieces large enough that they won't fall through the grill grates but small enough to cook through properly.
  4. Thread marinated chicken and vegetables onto soaked skewers, alternating colors for visual appeal. Leave small gaps between pieces to allow heat circulation.
  5. Heat your grill to medium-high heat, around 400-450°F. Clean and oil the grates to prevent sticking.
  6. Place kabobs on the grill and cook for 12-15 minutes, turning every 3-4 minutes. The chicken is done when it reaches 165°F internally and the vegetables are tender with slight char marks.

Notes

Marinate the chicken in the morning before work for easy assembly later. Don't skip soaking wooden skewers to prevent burning. Avoid overcrowding pieces on skewers for even cooking. Store leftover kabobs in refrigerator for up to 3 days, removing from skewers first. Can be baked in oven at 425°F for 15-20 minutes if grill unavailable.