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Flavorful Grilled Chicken Kabobs Recipe with Easy Veggie Tips

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These grilled chicken kabobs are quick, easy, and packed with vibrant flavors from a zesty marinade and fresh vegetables, perfect for any occasion.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • Juice of 1 lemon (about 3 tablespoons), freshly squeezed
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 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 wedges
  • 1 medium zucchini, sliced into 1/2-inch rounds
  • 8 cherry tomatoes (optional)
  • Wooden or metal skewers (soaked in water 30 minutes if wooden)

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together olive oil, minced garlic, lemon juice, smoked paprika, oregano, cumin, salt, and pepper until well combined.
  2. Marinate the chicken: Add the cubed chicken to the marinade, tossing gently to coat all pieces evenly. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours.
  3. Prep the vegetables: Chop all vegetables into bite-sized pieces, roughly the same size as the chicken cubes. Soak wooden skewers in water for 30 minutes if using.
  4. Assemble the kabobs: Thread the chicken and vegetables onto the skewers, alternating pieces. Aim for about 4-5 pieces of chicken and 4-5 veggie pieces per skewer, leaving space between pieces.
  5. Preheat the grill: Heat grill to medium-high (around 400°F). If using charcoal, wait until coals are covered with white ash.
  6. Grill the kabobs: Place skewers on the grill and cook for 10-12 minutes, turning every 3-4 minutes. Use a meat thermometer to ensure chicken reaches 165°F.
  7. Rest and serve: Remove kabobs from grill and let rest for 5 minutes before serving.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Marinate chicken for 1-2 hours or overnight for deeper flavor. Use a meat thermometer to ensure chicken reaches 165°F internally. If veggies cook faster, move kabobs to cooler part of grill or remove veggies early. Grill pan or oven broil can be used if no outdoor grill is available.

Nutrition

Keywords: grilled chicken kabobs, chicken skewers, easy chicken recipe, summer barbecue, healthy grilled chicken, gluten-free, dairy-free

Find it online: https://bitefuljoy.com/flavorful-grilled-chicken-kabobs-recipe-with-easy-veggie-tips/