Description
Perfectly seasoned chicken kabobs with colorful vegetables, ideal for summer grilling and family gatherings.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 2 large bell peppers (red and yellow), cut into 1-inch squares
- 1 large red onion, cut into 1-inch pieces
- 1 medium zucchini, sliced into thick rounds
- 12 cherry tomatoes
- 12 wooden or metal skewers
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together olive oil, lemon juice, balsamic vinegar, minced garlic, oregano, basil, paprika, salt, pepper, onion powder, and red pepper flakes.
- Marinate the Chicken: Add chicken pieces to the marinade and coat well. Refrigerate for at least 2 hours or overnight.
- Prepare the Vegetables: Cut vegetables and wash tomatoes, keeping sizes uniform for even cooking.
- Assemble the Kabobs: Thread chicken and vegetables onto skewers in an alternating pattern.
- Preheat Your Grill: For traditional grilling, preheat to medium-high heat (375-400°F).
- Grill the Kabobs: Cook kabobs on the grill for 12-15 minutes, turning every 3-4 minutes.
- Check for Doneness: Ensure chicken reaches an internal temperature of 165°F.
- Rest and Serve: Let kabobs rest for 2-3 minutes before serving.
Notes
For added flavor, reserve some marinade for basting during grilling.
Nutrition
- Serving Size: 1 kabob
- Calories: 285
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 75mg