If you’re searching for a lively, flavor-packed dinner that’s as fun to eat as it is impressive to serve, you’ll fall in love with these Garlic Herb Chicken Kabobs. Each juicy chicken piece is infused with a bright blend of fresh herbs, garlic, and citrus, then threaded alongside colorful veggies and charred to smoky perfection on the grill. This Mediterranean-inspired dish is a true crowd-pleaser and destined to become a regular in your dinner rotation!
Ingredients You’ll Need
The magic of Garlic Herb Chicken Kabobs is all in the straightforward, wholesome ingredients. Each element delivers a specific flair—whether boosting succulence, capturing aroma, or creating vibrant pops of color. Here’s what you’ll need to bring this kabob party to life:
- Chicken breasts: Boneless, skinless, and cut into 1½-inch cubes; the perfect canvas for soaking up that delicious marinade.
- Olive oil: Acts as the foundation for the marinade, keeping the chicken ultra-moist on the grill.
- Lemon juice: Brings a zesty brightness that balances the savoriness of the herbs and garlic.
- Garlic: The ultimate flavor booster; minced fresh for big, aromatic impact.
- Fresh parsley: Adds herby freshness and a pop of green both in flavor and appearance.
- Fresh rosemary (or dried): Infuses earthy, woody notes that pair beautifully with grilled chicken.
- Fresh thyme (or dried): Offers an additional herbal layer that makes the kabobs taste homemade and special.
- Salt: Essential for bringing all the flavors together and enhancing the marinade.
- Black pepper: A touch of heat and depth to round out the seasoning.
- Red bell pepper: Adds sweetness and vibrant color to every skewer.
- Zucchini: Brings tender bites and a subtle earthiness that pairs well with the herbs and chicken.
- Red onion: Turns delicately sweet as it grills, adding both color and flavor complexity.
- Wooden or metal skewers: For assembling your kabobs; soak wooden ones to prevent burning!
How to Make Garlic Herb Chicken Kabobs
Step 1: Prep the Skewers
If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling. This easy step keeps the sticks from charring or catching fire, so your Garlic Herb Chicken Kabobs come out picture-perfect every time.
Step 2: Whisk Together the Marinade
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, rosemary, thyme, salt, and pepper. This fragrant marinade is the secret weapon—giving the chicken that irresistible herby punch with every bite.
Step 3: Marinate the Chicken
Add your cubed chicken to the bowl, tossing everything until each piece is well coated. Let the chicken soak up all that lovely marinade by covering and refrigerating it for at least 30 minutes. If you’ve got the time, a few hours is even better for deeper flavor.
Step 4: Preheat the Grill
When you’re ready to cook, preheat your grill to medium-high heat. A hot grill is key for getting those dreamy grill marks on your Garlic Herb Chicken Kabobs without drying out the meat or veggies.
Step 5: Assemble the Kabobs
Thread the marinated chicken pieces, bell pepper chunks, zucchini slices, and red onion wedges onto your skewers, alternating ingredients for a rainbow of flavor. Get creative and pack the skewers as full as you like, but leave a little space between the pieces so everything cooks evenly.
Step 6: Grill to Perfection
Lay the kabobs on the grill and cook for 10–12 minutes, turning occasionally. You’re looking for gorgeous char marks and chicken that’s cooked all the way through—juicy and tender, never dry. When they’re done, let the kabobs rest for a few minutes before serving. This helps lock in all those juicy flavors!
How to Serve Garlic Herb Chicken Kabobs
Garnishes
Scatter a little extra chopped fresh parsley or a pinch of flaky sea salt over your Garlic Herb Chicken Kabobs just before serving. A squeeze of fresh lemon juice right at the table will heighten the flavors and add a pop of color that makes the skewers even more inviting.
Side Dishes
These kabobs are wonderfully versatile—serve them over fluffy rice, buttery couscous, or nestle them next to warm pita bread with a cool dollop of tzatziki. For a heartier spread, roasted potatoes or a crisp Greek salad round things out beautifully.
Creative Ways to Present
Try deconstructing the kabobs onto a platter for a more rustic, family-style vibe. Or, serve mini versions as appetizers for backyard get-togethers. Mixing in mushrooms or cherry tomatoes makes for a more colorful presentation, and don’t forget extra grilled lemons on the side for a zesty touch!
Make Ahead and Storage
Storing Leftovers
If you have leftover Garlic Herb Chicken Kabobs, remove the chicken and veggies from the skewers and place them in an airtight container. They’ll keep well in the fridge for up to 3 days, making for easy lunches or dinners later in the week.
Freezing
While freshly grilled kabobs are best, you can freeze the marinated (uncooked) chicken for future use. Simply combine the chicken with marinade in a freezer bag and freeze for up to two months. Defrost in the refrigerator before threading onto skewers and grilling as usual.
Reheating
To reheat, arrange the chicken and veggies on a baking sheet and warm them in a 350°F oven for about 10 minutes, or until heated through. You can also use a microwave for a quicker option—just watch closely to avoid drying out the chicken.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will stay extra juicy and flavorful; just trim any excess fat and cube them as you would the breasts.
Do I have to use fresh herbs, or can I substitute dried?
You can definitely substitute dried herbs if that’s what you have on hand. Use about one-third the amount of dried in place of fresh; the flavor will still shine through in your Garlic Herb Chicken Kabobs.
How do I keep the vegetables from overcooking or burning?
Cut your vegetables into big, uniform pieces so they cook at the same rate as the chicken. You can also rotate the kabobs a little more frequently and move them to a cooler part of the grill if needed.
Can I cook these Garlic Herb Chicken Kabobs indoors?
Yes! Use a grill pan or broil in the oven on a lined baking sheet for similar results. Watch closely so the kabobs char and cook evenly without drying out.
What other vegetables work well on these kabobs?
Mushrooms, cherry tomatoes, and yellow squash are all excellent additions. Just make sure to cut everything to similar sizes for even grilling.
Final Thoughts
I hope these Garlic Herb Chicken Kabobs bring just as much joy to your dinner table as they have to mine. They’re fun, versatile, and packed with garden-fresh flavor—give them a try, and I bet you’ll want to make them all summer long!
Print
Garlic Herb Chicken Kabobs Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 12 minutes
- Total Time: 27 minutes (plus marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean-Inspired
- Diet: Non-Vegetarian
Description
These flavorful Garlic Herb Chicken Kabobs are perfect for summer grilling. Marinated in a blend of herbs and garlic, the juicy chicken pairs perfectly with colorful veggies. A Mediterranean-inspired dish that’s healthy and delicious!
Ingredients
For the Marinade:
- 1 ½ pounds boneless, skinless chicken breasts (cut into 1½-inch cubes)
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic (minced)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Kabobs:
- 1 red bell pepper (cut into chunks)
- 1 zucchini (sliced into thick rounds)
- 1 red onion (cut into wedges)
- Wooden or metal skewers
Instructions
- Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, garlic, parsley, rosemary, thyme, salt, and pepper. Add chicken pieces to the marinade, toss to coat. Cover and refrigerate for at least 30 minutes.
- Grill the Kabobs: Preheat grill to medium-high heat. Thread marinated chicken, bell pepper, zucchini, and onion onto skewers, alternating pieces. Grill for 10–12 minutes, turning occasionally until chicken is cooked through with grill marks. Rest before serving.
Notes
- Serve over rice, couscous, or with warm pita and tzatziki.
- Add mushrooms or cherry tomatoes for extra color and flavor.
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