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Easy Chicken Kabobs Recipe for the Grill

Grilled Lemon Herb Chicken Kabobs

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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 4

Ingredients
  

  • 1.5 lbs Boneless skinless chicken breasts Cut into 1-inch pieces
  • 1 medium Zucchini Sliced into 1/2-inch thick rounds
  • 1 large Red bell pepper Cut into 1-inch chunks
  • 1 large Yellow bell pepper Cut into 1-inch chunks
  • 1 medium Red onion Cut into 1-inch chunks
  • 1/4 cup Olive oil Extra virgin preferred
  • 2 tbsp Lemon juice Freshly squeezed
  • 1 tbsp Fresh parsley Finely chopped
  • 3 cloves Garlic Minced
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper Freshly ground

Instructions
 

  • In a medium bowl, whisk together the olive oil, lemon juice, fresh parsley, minced garlic, salt, and black pepper to create the marinade.
  • Place the chicken pieces in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal or cover, and toss to coat evenly. Refrigerate for at least 30 minutes, or up to 4 hours.
  • If using wooden skewers, submerge them in water to soak for 30 minutes prior to grilling to prevent burning.
  • Preheat the grill to medium-high heat, approximately 400°F.
  • Thread the marinated chicken pieces onto the skewers, alternating with the zucchini, red bell pepper, yellow bell pepper, and red onion pieces.
  • Place the assembled skewers on the hot grill. Cook for 10 to 12 minutes, turning every 3 to 4 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a light char.
  • Remove the kabobs from the grill and let them rest for 3 to 5 minutes before serving.