Ready to shake up your dinner routine? These chicken kabobs are versatile, flavorful, and an all-around grilling win!
I first encountered the magic of kabobs on a beach in Colima, Mexico, during Thanksgiving of 2008. The trip started off with a bang, as we set up camp and swam in the roaring surf. As dinnertime approached, we built a bonfire on the beach and my friend Adam, gourmet chef that he is, pulled out ziplock bags stuffed with shish kebabs—raw chunks of chicken, pork and steak dripping in oil and spices, surrounded by rainbow rows of vegetables. We feasted under the stars that night.
The origins of kabobs are often traced back to the ancient deserts of Mesopotamia. While it’s widely believed that soldiers cooked their meals by skewering meat on their swords over the fire, this imagery blends culinary lore with historical cooking methods and is not a definitively proven fact.
Wherever they originated and whether they’re served on a plate, a skewer, or stuffed in a pita wrap, kabobs are a bright, fresh and fun meal. This recipe features a kabob marinade with a fruity tanginess that deepens beautifully when paired with a generous blend of bold seasonings.
Are Chicken Kabobs Healthy?
Chicken kabobs can be a wholesome choice, offering a balanced mix of lean protein and nutrient-packed vegetables. The chicken’s protein supports muscle health, while the colorful array of veggies like zucchini, bell peppers, and onions add a variety of vitamins and minerals. The seasonings and marinade bring it all together without overwhelming the nutritional value. It’s a meal that’s satisfying without being overly heavy.
The Art Of Perfect Kabobs
Creating kabobs is an art form, and it starts with the right preparation. Skewers—whether metal or soaked wooden ones—serve as the foundation, holding together an array of ingredients. The marinade is the unsung hero, combining olive oil, lemon juice, Dijon mustard, Italian seasoning, red wine vinegar, honey, and garlic to infuse every bite with flavor and tenderness. Be sure to let the chicken marinate for at least an hour to achieve maximum flavor impact without overpowering the natural taste of the meat and veggies.
For a twist, consider adding fruits like pineapple or mango for a burst of sweetness that pairs beautifully with savory flavors. Each skewer becomes a canvas, and the combinations are limited only by your creativity
INGREDIENTS
- 3 tablespoons olive oil
- 3/4 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 medium zucchini, sliced into thick rounds
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 medium red onion, cut into chunks
- Freshly chopped parsley for garnish
- Preferred sauce for serving
INSTRUCTIONS
Marinate
Mix the marinade and marinate chicken.
Assemble
Thread chicken and vegetables on skewers.
Grill
Grill kabobs until cooked through. Sprinkle with fresh parsley and serve with desired sauce.
Devour!
FAQs & Tips
You can make the marinade and chop the vegetables up to 24 hours in advance. After cooking, if you have leftovers, store them in an airtight container in the fridge for 3-4 days. Kabobs can also be frozen—just remove them from the skewers first and store them in a freezer-safe bag for up to 2 months.
The marinade is your best defense against dry chicken. Its acidity tenderizes the meat, while the oil locks in moisture. Be sure not to overcook; chicken should reach an internal temperature of 165°F.
Absolutely. A broiler or grill pan works well for indoor kabob nights. For broiling, set your oven rack about 6 inches below the heat source and cook for about 5-7 minutes per side.
Serving Suggestions
Kabobs conjure up summer nights and outdoor barbecues, so lean into the theme and go with some classic sides to keep things light, tasty and healthy. I recommend Greek Cucumber Salad, Greek Orzo Salad or a plate of Greek Lemon Rice.
Kabobs are also great for dipping. They’re perfect with a classic Tzatziki Sauce, and also go well with Harissa, Hummus, and Baba Ghanoush. And don’t forget the pita!
Chicken Kabobs
Ingredients
- 3 tablespoons olive oil plus more for drizzling
- 3/4 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1 1/4 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 medium zucchini sliced into thick rounds
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 medium red onion cut into chunks
- Freshly chopped parsley for garnish
- Preferred sauce for serving
Instructions
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In a large mixing bowl, combine olive oil, lemon juice, Dijon mustard, red wine vinegar, honey, minced garlic, Italian seasoning, salt, and black pepper.
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Add chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes.
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In a separate bowl, combine zucchini, bell peppers, and red onion with a drizzle of olive oil and a pinch of salt and pepper to taste. Toss to coat.
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Thread marinated chicken and vegetables alternately onto skewers.
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Preheat grill to medium-high heat. Grill kabobs, turning occasionally, until chicken is thoroughly cooked to 165°F and vegetables are tender, about 12-15 minutes.
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Sprinkle fresh parsley on kabobs and serve with preferred sauce.
Nutrition
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