There’s something magical about the sizzle of marinated chicken hitting a hot grill that instantly transports you to warm summer evenings filled with laughter and good food. Chicken kabobs on the grill represent the perfect fusion of convenience and flavor, transforming simple ingredients into a restaurant-quality meal that brings families together around the dinner table. The smoky char from the grill, combined with tender, juicy chicken and colorful vegetables, creates an irresistible combination that never fails to impress.
Whether you’re hosting a backyard barbecue or looking for a quick weeknight dinner solution, these homemade kabobs deliver exceptional taste with minimal effort. This recipe transforms ordinary chicken into extraordinary summer grilling recipes that will have your guests asking for seconds. The best part? You can prep everything ahead of time, making it perfect for entertaining or busy weeknights when you want something delicious without the fuss.
Recipe Information
- Difficulty: Easy
- Preparation Time: 20 minutes
- Marinating Time: 2-4 hours (or overnight)
- Cooking Time: 12-15 minutes
- Total Time: 2 hours 35 minutes
- Servings: 4-6 people
- Cost: Affordable
Ingredients for Chicken Kabobs on the Grill
For the Chicken and Vegetables:
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
- 2 large bell peppers (red and yellow), cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 1 large zucchini, sliced into thick rounds
- 8 oz cherry tomatoes
- 8-10 wooden or metal skewers
For the Chicken Skewer Marinade:
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For the Kabob Seasoning Blend:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon cayenne pepper (optional)
Equipment Required
- Grill (gas or charcoal) or Blackstone griddle
- Large mixing bowl
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Wooden or metal skewers
- Basting brush
- Tongs
- Meat thermometer
- Large resealable plastic bags or shallow dishes for marinating
Recipe Preparation: Step-by-Step Instructions
Step 1: Prepare the Marinade
In a large mixing bowl, whisk together olive oil, fresh lemon juice, minced garlic, honey, Dijon mustard, oregano, smoked paprika, cumin, black pepper, and salt until well combined. This flavorful marinade is the secret to incredibly tender and juicy chicken kabobs.
Step 2: Marinate the Chicken
Cut the chicken breasts or thighs into uniform 1.5-inch cubes for even cooking. Place the chicken pieces in a large resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag tightly and massage gently to ensure all pieces are well coated. Refrigerate for at least 2 hours, but preferably 4 hours or overnight for maximum flavor penetration.
Step 3: Prepare the Vegetables
While the chicken marinates, prepare your vegetables. Cut bell peppers and red onion into 1-inch pieces, slice zucchini into thick rounds, and wash cherry tomatoes. Keep vegetables similar in size to ensure even cooking on the grill.
Step 4: Prepare the Skewers
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Remove the marinated chicken from the refrigerator 15 minutes before grilling to bring to room temperature.
Step 5: Assemble the Kabobs
Thread the marinated chicken and prepared vegetables alternately onto the skewers, leaving small gaps between pieces for even cooking. A good pattern is: chicken, bell pepper, onion, chicken, zucchini, tomato, and repeat. Reserve any remaining marinade for basting during cooking.
Step 6: Prepare the Grill
Preheat your grill to medium-high heat (about 400-450°F). If using a gas grill, preheat with the lid closed for 10-15 minutes. For charcoal grills, arrange coals to create zones of direct and indirect heat. Clean and oil the grill grates to prevent sticking.
Step 7: Season the Kabobs
Just before grilling, combine the kabob seasoning ingredients in a small bowl and sprinkle evenly over the assembled kabobs for an extra layer of flavor.
Step 8: Grill the Kabobs
Place the kabobs on the preheated grill over direct heat. Cook for 12-15 minutes total, turning every 3-4 minutes to ensure even browning on all sides. Baste occasionally with reserved marinade during the first half of cooking. The chicken should reach an internal temperature of 165°F when measured with a meat thermometer.
Step 9: Rest and Serve
Remove the kabobs from the grill and let them rest for 2-3 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness.
Chef’s Tips and Variations
Pro Tips for Perfect Kabobs:
- Don’t overcrowd the skewers – leave space between pieces for even cooking
- Use a meat thermometer to ensure chicken reaches 165°F internal temperature
- Cut vegetables and chicken to similar sizes for uniform cooking
- Oil the grill grates well to prevent sticking
- Don’t flip too frequently – let each side develop a nice char before turning
Delicious Variations:
- Mediterranean Style: Add kalamata olives, feta cheese, and substitute oregano with Italian seasoning
- Asian-Inspired: Use soy sauce, ginger, and sesame oil in the marinade, add pineapple chunks
- Spicy Kick: Increase cayenne pepper or add jalapeño slices to the skewers
- Chicken Kabobs on Blackstone: Cook on a Blackstone griddle at 400°F for 10-12 minutes, turning frequently
Perfect Side Dishes:
These summer chicken recipes pair beautifully with rice pilaf, grilled corn, Mediterranean quinoa salad, or warm pita bread with tzatziki sauce. For a complete summer dinner, consider serving with watermelon feta salad and grilled asparagus.
Storage and Reheating:
Store leftover kabobs in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10 minutes or in the microwave in 30-second intervals. The marinated chicken can be frozen for up to 3 months before grilling.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 35g
- Carbohydrates: 12g
- Fat: 11g
- Fiber: 3g
- Sodium: 420mg
Why This Recipe Works
This chicken kabobs recipe succeeds because it combines several key elements that make for exceptional summer grilling recipes. The marinade not only infuses the chicken with incredible flavor but also helps tenderize the meat, ensuring juicy results every time. The combination of acid from lemon juice, oil for moisture, and aromatic spices creates a perfectly balanced flavor profile that appeals to all palates.
The vegetables add color, nutrition, and complementary flavors while cooking alongside the chicken, making this a complete one-skewer meal. The high heat of the grill creates beautiful caramelization on the outside while keeping the interior moist and tender.
Whether you’re preparing summer dinner recipes for a crowd or looking for an easy weeknight chicken dinner, these kabobs deliver restaurant-quality results with minimal effort. The make-ahead nature of the marinade makes this recipe perfect for entertaining, allowing you to spend more time with guests and less time in the kitchen.
Frequently Asked Questions
How long should I marinate chicken kabobs?
For best results, marinate chicken kabobs for at least 2 hours, but preferably 4 hours to overnight. The longer marinating time allows the flavors to penetrate deeper into the meat, resulting in more flavorful and tender kabobs.
Can I make chicken kabobs on a Blackstone griddle?
Absolutely! Chicken kabobs on Blackstone griddles work wonderfully. Preheat your Blackstone to 400°F and cook the kabobs for 10-12 minutes, turning frequently to ensure even cooking. The flat surface provides excellent heat distribution for perfectly cooked kabobs.
What’s the best kabob seasoning for chicken?
The best kabob seasoning combines garlic powder, onion powder, dried herbs like oregano and thyme, and warm spices like paprika and cumin. This blend complements the chicken skewer marinade perfectly and adds an extra layer of flavor to your homemade kabobs.
How do I know when chicken kabobs are done?
Chicken kabobs are done when they reach an internal temperature of 165°F measured with a meat thermometer. Visually, the chicken should be golden brown on all sides with no pink remaining in the center. The juices should run clear when the meat is pierced.
Can I prep these kabobs ahead of time?
Yes! These kabobs are perfect for meal prep. You can marinate the chicken and prepare the vegetables up to 24 hours in advance. Assemble the skewers up to 4 hours before grilling and store them covered in the refrigerator until ready to cook.
Have you tried this chicken kabobs on the grill recipe? We’d love to hear about your experience! Leave a comment below sharing your results, any variations you tried, or questions you might have. Don’t forget to share this recipe with friends who love summer grilling recipes – they’ll thank you for introducing them to their new favorite chicken dinner!
Ready to fire up the grill? Save this recipe and check out our other summer dinner recipes for more delicious grilling inspiration. Happy grilling!
