Chicken Kabobs
These Chicken Kabobs are a fun and flavorful dinner idea that the whole family will love! In this easy recipe, marinated bites of chicken and colorful vegetables are cooked on skewers.
These chicken kabobs are one of the first recipes I make every spring when the weather warms up enough to kick off grilling season. I love grilling chicken on skewers because the bite-size pieces of chicken have more surface area to soak up extra flavor from the marinade. This means that every bite is intensely flavorful and satisfying. When you pop the skewered meat and veggies on the grill, all that surface area is ready for delicious caramelization on the hot grill grates.
The secret to the best chicken kabobs is in the marinade. In this recipe, I use my very favorite chicken marinade, a savory combination of soy sauce, lemon juice, fresh garlic and seasonings. While I’ve tried coating the veggies in the marinade as well, I prefer to toss them with a simple mix of olive oil, salt and pepper to let the flavor of the grilled vegetables shine. If you don’t have a grill or it’s not grilling season, you can bake the kabobs in the oven. You’ll find all the details below!
Just made this tonight and this is now our go-to chicken kabab recipe! Love the flavors and the Italian seasoning! Thank you so much for this wonderful recipe 🙂
Mike
What You’ll Need
For this recipe you’ll need boneless, skinless chicken breasts and vegetables, plus a few ingredients for the homemade marinade. You’ll also need metal or wooden skewers.
For the vegetables, I used zucchini, red bell pepper, yellow bell pepper and red onion. Other vegetables that work well on kabobs are mushrooms, green bell peppers and cherry tomatoes. Cut the vegetables into 1-inch pieces. Mushrooms and cherry tomatoes can be left whole.
The Chicken Marinade
You are going to love the chicken marinade that I use in this recipe! It’s my favorite marinade for grilled chicken and it brings incredible flavor to these chicken kabobs.
For the marinade you’ll need:
- Olive Oil: Helps to infuse the flavor of the other marinade ingredients into the chicken.
- Soy Sauce: Look for a low sodium soy sauce for less salt.
- Lemon Juice: Adds flavor and helps to tenderize the meat.
- Worcestershire Sauce: Adds umami flavor.
- Brown Sugar: Adds a hint of sweetness. You can substitute honey or omit the sugar if you prefer.
- Garlic, Italian Seasoning and Black Pepper: For seasoning. In place of Italian seasoning, you could also use dried oregano.
Before You Start: Soak the Skewers
If you’re using wooden skewers you need to soak them in a dish of warm water for about 20 minutes before threading on the meat and veggies. This prevents them from catching fire on the grill. If you’re using metal skewers you do not need to soak them.
How to Make Chicken Kabobs
Here’s a quick overview of how to make this recipe. See the printable recipe card below for the full recipe with measurements.
Mix together the marinade ingredients, either in a zip-top plastic bag or bowl. Optional: reserve a few tablespoons of the marinade to brush over the chicken kabobs near the end of the cooking time.
Marinate the chicken. First cut it into 1-inch pieces. Then add the chicken to the marinade and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
Soak wooden skewers in warm water for at least 20 minutes.
Season the veggies. Drizzle olive oil over the zucchini, bell peppers and red onion and sprinkle with salt and pepper. Toss gently to distribute the oil, salt and pepper. Keep a few layers of onion together so that the onion doesn’t burn on the grill.
Thread the chicken and vegetables onto the skewers. Discard any used marinade that came in contact with the raw chicken.
Then cook the kabobs, either on the grill or in the oven.
How Long to Grill Chicken Kabobs
Grill chicken kabobs over medium heat for 12-18 minutes total. Turn the kabobs every few minutes as they cook to help them cook evenly on all sides. They are done when the chicken is cooked through to an internal temperature of 165° F as measured with an instant read thermometer.
How to Cook Kabobs in the Oven
When it’s not grilling weather, I like to cook these chicken kabobs in the oven. Line a rimmed baking sheet with parchment paper. Bake chicken kabobs on the baking sheet at 425° F for 24-30 minutes, turning them occasionally, until chicken is cooked to 165° F. I use kitchen tongs to turn the kabobs, since the skewers are hot.
Chicken kabobs can be served on the skewers or you can remove the chicken and vegetables from the skewers before plating. Just be sure to slide the chicken and veggies off the skewers before eating. And be careful if you use metal skewers, as they will get very hot while cooking.
Serving Ideas
- I usually cook a pot of white rice, brown rice or Instant Pot rice to serve with these chicken kabobs.
- Add in some fresh corn on the cob, or make a salad. My favorites that go with this meal are this Greek Salad and this refreshing Watermelon Salad.
- Lemonade is the perfect beverage to pair with your favorite grilling recipes on a hot summer day!
More Tasty Grilling Recipes
I think you’ll also love these grilling recipes:
Chicken Kabobs
Ingredients
For the Chicken
- ¼ cup olive oil
- ¼ cup low sodium soy sauce
- 3 tablespoons lemon juice
- 2 tablespoons brown sugar, or honey
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning, or dried oregano
- ¼ teaspoon black pepper
- 1 ¼ pounds boneless skinless chicken breasts, cut into 1-inch pieces
For the Vegetables
- 2 small or 1 medium zucchini, sliced into ½-inch thick rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 small red or yellow onion, cut into 1-inch chunks with a few layers still together
- 1 ½ tablespoons olive oil
- salt and pepper, to taste
Equipment
- 8 wood or metal skewers
Instructions
- Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
- Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
- If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
- Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
- Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
- Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.
Notes
- To cook in the oven: Line a rimmed baking sheet with parchment paper. Place kabobs on the baking sheet and bake at 425° F for 24-30 minutes, turning them occasionally, until chicken is cooked to 165° F. I use kitchen tongs to turn the kabobs, as the skewers are hot.
Just made this tonight and this is now our go-to chicken kabab recipe! Love the flavors and the Italian seasoning! Thank you so much for this wonderful recipe 🙂
We were having Kabobs with our neighbors and I was in charge of bringing the chicken. I tried this marinade, and yuum! I used it for both breast and thigh meat and it was delicious on both. The only thing I did differently from the recipe was add more pepper than called for, but that’s just a matter of personal taste. This went into my “keeper” recipes.
Very good! This is a definite keeper.
Can you also put the marinade on the vegetables as well?
Yes!
Loved by all family members. Thank you. Made with metal skewer
Can the chicken be left in the marinade overnight? I want to prep this, but don’t know if we’ll be home in time to make them tonight. Would make it tomorrow if we’re not. Thanks!
My concern is that with the pieces of chicken so small, they may start to break down if left in the marinade for that long. It may work, but I haven’t tried it.
It would be fine if you used the lemon zest instead of the lemon juice. Then it will not turn the chicken mushy because you are not using the acidic juice.
EXCELLENT taste. I made the marinade and divided it in half. Marinade the chicken for about 4 hours. Put all the vegetables in a bag and added the other half of marinade to the bag about 1/2 hour before grilling. Put the chicken on wooden skewers and drained and put the vegetables in a grill pan. Came out perfect. I will be keeping this recipe. Can’t wait to have it again.
Loved this recipe & will be making it again. I used metal skewers and they worked perfectly.
Delicious recipe – the whole family loved it!
Hi Kristine, just found your website and want to try the chicken kabob recipe. Once the kabobs are threaded can I freeze them with the marinade? Pls advise
I would not recommend doing that. These are best cooked right away, or you can assemble the kabobs a few hours ahead of time and refrigerate until you’re ready to cook them.
Love love love this marinade, and so did my family! Made them last night.
I used boneless thighs, I think they are a little more “forgiving” on the grill than breast meat. For veggies I went with zucchini/red & yellow peppers/mushrooms.
This is the best marinade recipe i’ve ever tried, and i’ve been making kebabs for years.
Not even kidding; my wife asked me to make them again tonight (yes, dear!).
Thank you, thank you, thank you,
you make a home chef shine!!!
Simple and delicious! I didn’t have skewers, so cut the chicken breast into strips and grilled the veggies on aluminum foil. Deconstructed skewers 😊 The chicken was tender with great flavor after only two hours of marinating.
Delicious marinade! Just grilled these and they are so flavorful! Thanks for sharing!
Wife loved it so great recipe! Life is very good.
Best chicken kabobs ever!!!
Absolutely excellent recipe! I substituted kick’n chicken seasoning instead of the italian seasoning. I served the kabobs over jasmine rice and it was fabulous. This recipe is a keeper.
My husband requests this dinner al the time. The marinade is sooo good
I’m so glad you love it!
This turned out great! The chicken had so much flavor. Will definitely keep this recipe.
Hello,
I made this last night and it was absolutely amazing !. I followed the recipe exactly ( except I could only get 2 tbs juice out of my lemon ) and I marinaded for about 2hrs..My family loved it and devoured it !
I served it with garlic chicken rice , herb potatoes and a tossed salad . I will be keeping this recipe forever ! Thanks!
How far in advance could you pre make the marinade ? I was thinking of pre making a day before the weekend , travelling with it in a cooler bag to use over the weekend at the lake .
Hi Nat,
I’m so happy to hear that you loved this recipe! You should be able to make the marinade 3-4 days ahead of time and keep it in the refrigerator (or a cooler). Just don’t add the chicken until 30 minutes to a few hours before you plan to grill the kabobs.
Excellent. I made it last night for a get together and everyone loved it. This will be my new go-to chicken kabob recipe!
My husband requests this meal every time I ask what he wants me to plan for dinner. The marinade is the best! Sometimes I make this recipe and put everything on a sheet and cook it at 425 for anout 15 minutes and it’s so good!
I made these for my family last week and they were a HUGE hit, SO yummy! I will definitely be making them again!
The marinade for these kabobs is the best. I adds so much flavor and keeps the chicken really tender. I skewered my veggies separately from the chicken because my family likes them well-cooked and not crunchy and I didn’t want to overcook the chicken. It worked perfectly. I tossed the veggies with a little of the leftover marinade and served it all with couscous. It was delicious!