Grilled Chicken Kabobs (Printable version)
Juicy marinated chicken skewers with bell peppers, zucchini and lemon — quick Mediterranean main, low carb.
# What You’ll Need:
→ Meats
01 - 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1 1/2-inch pieces
→ Marinade
02 - 1/4 cup olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 3 cloves garlic, minced
05 - 1 tablespoon dried oregano
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Vegetables
10 - 1 large red bell pepper, cut into 1 1/2-inch squares
11 - 1 large yellow bell pepper, cut into 1 1/2-inch squares
12 - 1 medium red onion, cut into chunks
13 - 1 medium zucchini, sliced into thick rounds
→ Garnishes (optional)
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges
# How to Make It:
01 - In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, ground cumin, salt, and black pepper until fully combined.
02 - Add chicken pieces to the marinade. Toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours to intensify flavor.
03 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak in water for 20 minutes to prevent burning.
04 - Alternately thread marinated chicken, red bell pepper, yellow bell pepper, red onion, and zucchini onto skewers for even distribution.
05 - Place skewers on grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until chicken is fully cooked and lightly charred at the edges.
06 - Transfer kabobs from grill and allow to rest for 5 minutes. Garnish with chopped parsley and lemon wedges before serving, if desired.
# Expert tips:
01 -
- These kabobs somehow convince everyone you spent hours, even when dinner comes together lightning-fast.
- The marinade hugs the chicken in all the right ways, and the charred veggies always turn out vibrant—not limp or mushy.
02 -
- Skewer pieces that are too small dry out quickly, and I’ve lost a few dinner guests to rogue veggies falling through grill grates.
- Letting the chicken marinate even a little longer while prepping sides gives deeper flavor—it’s always worth the wait when you have the time.
03 -
- Don’t skimp on marinating time if you can help it—a little patience makes a big difference in tenderness and taste.
- Carefully oil the grill grates with a paper towel before cooking to make flipping easy and prevent sticking.