Grilled Chicken Kabobs
Marinated chicken and vegetables threaded on skewers and grilled until golden and cooked through.
Equipment
- Skewers
- Grill
- Sharp Knife
- Kitchen tongs
Ingredients
Ingredients
- ?3 tablespoonsolive oil
- ?1 teaspoongarlic powder
- ?1 teaspoonsmoked paprika
- ?1 teaspoonsalt
- ?1/2 teaspoonground black pepper
- ?1 zucchinisliced into 1/3 inch slices
- ?2 bell pepperssliced into 1-inch pieces
- ?1 onionquartered into 1-inch pieces
- ?1 1/2 poundschicken breastsskinless boneless – cubed into 1-inch pieces
Instructions
Instructions
- Prepare the ingredients as listed: zucchini sliced into 1/3-inch slices, bell peppers sliced into 1-inch pieces, onion quartered into 1-inch pieces, and chicken breasts cubed into 1-inch pieces.
- In a small bowl, whisk together 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon ground black pepper until combined.
- Put the cubed chicken in a bowl and pour half of the marinade over it. Toss to coat the chicken, cover, and refrigerate for at least 15 minutes and up to 2 hours.
- Put the zucchini, bell peppers, and onion in a separate bowl. Pour the remaining half of the marinade over the vegetables and toss to coat. Set aside while the grill heats.
- Thread the marinated chicken and vegetables onto skewers, alternating pieces and leaving small gaps between pieces for even heat circulation.
- Preheat the grill to medium-high (about 375°F / 190°C). Grill the skewers 10–15 minutes total, turning every 4–5 minutes, until the chicken is golden brown and cooked through (internal temperature 165°F / 74°C or no pink in the center).
- Remove the skewers from the grill and let them rest 5 minutes before serving.
Notes
Use your favorite seasonings, here are some ideas:Italian seasoning, dried herbs,fajita seasoning,taco seasoning,shawarma seasoning.
If using bamboo skewers, I recommend soaking them in waterfor 10-30 minutes prior to grilling as they can get burnt really easily over a hot grill. If using metal skewers, make sure that you handle them with care using a hot pad or kitchen tongs as they will get pretty hot.
The best way to check the doneness of the chicken is by inserting a kitchen thermometer in the center of the chicken piece, and the internal temperature of the chicken should read 165°F or 75°C.
Serve the chicken kabobs warm while they’re still tender and juicy. I recommend serving with a simple side salad, or rice for a proper meal!
If using bamboo skewers, I recommend soaking them in waterfor 10-30 minutes prior to grilling as they can get burnt really easily over a hot grill. If using metal skewers, make sure that you handle them with care using a hot pad or kitchen tongs as they will get pretty hot.
The best way to check the doneness of the chicken is by inserting a kitchen thermometer in the center of the chicken piece, and the internal temperature of the chicken should read 165°F or 75°C.
Serve the chicken kabobs warm while they’re still tender and juicy. I recommend serving with a simple side salad, or rice for a proper meal!