Description
Juicy and flavorful chicken kabobs marinated to perfection, perfect for summer grilling.
Ingredients
Scale
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (about 2 large lemons)
- 3 tablespoons red wine vinegar
- 4 cloves garlic, minced
- 2 tablespoons honey
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
- 2 bell peppers (red and yellow), cut into chunks
- 1 large red onion, cut into chunks
- 1 zucchini, sliced into rounds
- 8–10 cherry tomatoes
- 8–10 wooden or metal skewers
Instructions
- In a large mixing bowl, whisk together olive oil, lemon juice, and red wine vinegar until well combined.
- Add minced garlic, honey, oregano, thyme, paprika, cumin, black pepper, salt, and optional red pepper flakes; whisk vigorously until honey is dissolved.
- Stir in fresh parsley and set aside.
- Cut chicken into uniform 1.5-inch cubes and place in a zip-lock bag or shallow dish.
- Pour marinade over chicken, ensuring all pieces are coated. Seal bag and refrigerate for 2-24 hours.
- Prepare vegetables; cut and keep cherry tomatoes whole.
- If using wooden skewers, soak them in water for 30 minutes.
- Thread chicken and vegetables alternately onto skewers.
- Preheat grill to medium-high heat (about 400°F). Grill kabobs for 12-15 minutes, turning every 3-4 minutes.
- Ensure chicken reaches an internal temperature of 165°F before removing from grill.
- Let kabobs rest for 5 minutes before serving.
Notes
Don’t overcrowd skewers for even cooking. For extra flavor, brush vegetables with leftover marinade before grilling.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg