Description
These Grilled Chicken Kabobs with Zesty Garlic Marinade are a delicious and vibrant main course perfect for any backyard gathering or weeknight dinner. Juicy chicken pieces are infused with a tangy, garlicky marinade and skewered alongside colorful vegetables, resulting in a meal that bursts with flavor and smoky char.
Ingredients
Units
Scale
For the Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken breasts (cut into 1.5-inch cubes)
- 1 red bell pepper (cut into 1.5-inch pieces)
- 1 green bell pepper (cut into 1.5-inch pieces)
- 1 small red onion (cut into wedges)
- 1 medium zucchini (sliced into 1/2-inch rounds)
- 8–10 wooden skewers (soaked in water for 30 minutes) or metal skewers
For the Zesty Garlic Marinade
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 4 garlic cloves (minced)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Soak the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- Prepare the Marinade: In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, parsley, oregano, smoked paprika, salt, and black pepper until well combined.
- Marinate the Chicken: Add the chicken cubes to the bowl with the marinade, toss to coat thoroughly, and cover. Refrigerate for at least 30 minutes—1 to 2 hours for deeper flavor.
- Prep the Vegetables: While the chicken is marinating, chop the bell peppers, red onion, and zucchini into evenly sized pieces, ensuring they’ll cook uniformly on the grill.
- Assemble the Kabobs: Thread the marinated chicken and vegetables onto the skewers, alternating for a colorful presentation. Don’t overcrowd the pieces to allow even grilling.
- Grill the Kabobs: Preheat your grill to medium-high heat. Place the skewers on the grill grates and cook for 10–12 minutes, turning every 2–3 minutes, until the chicken is cooked through and has a nice char, and the vegetables are tender.
- Serve: Transfer the kabobs to a serving platter, garnish with extra parsley or a squeeze of lemon if desired, and enjoy hot off the grill.
Notes
- Marinate the chicken for up to 8 hours in the fridge for an even more pronounced flavor.
- If you don’t have a grill, you can cook these under a broiler or on a grill pan on the stovetop.
- Try adding your favorite vegetables like mushrooms or cherry tomatoes for extra variety.
- For juicier chicken, avoid overcooking—remove the kabobs from the heat as soon as the chicken reaches an internal temperature of 165°F (74°C).
Nutrition
- Serving Size: 2 kabobs
- Calories: 270
- Sugar: 3g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 75mg
