Grilled Chicken Kabobs (Print)
Juicy lemon-garlic chicken skewers with charred peppers and zucchini, Mediterranean flavors, gluten-free and low-carb.
# What You Need:
→ Meats
01 - 1½ lbs boneless, skinless chicken breast or thighs, cut into 1½-inch pieces
→ Marinade
02 - ¼ 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 - ½ teaspoon salt
09 - ½ teaspoon black pepper
→ Vegetables
10 - 1 large red bell pepper, cut into 1½-inch squares
11 - 1 large yellow bell pepper, cut into 1½-inch squares
12 - 1 medium red onion, cut into chunks
13 - 1 medium zucchini, sliced into thick rounds
→ Garnishes
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges
# How To Make It:
01 - In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, ground cumin, salt, and black pepper until well combined.
02 - Add the chicken pieces to the marinade and toss thoroughly to ensure even coating. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more pronounced flavor.
03 - Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes prior to assembly to prevent burning during grilling.
04 - Thread the marinated chicken pieces and vegetable chunks alternately onto the skewers, distributing ingredients evenly across each skewer.
05 - Place the assembled skewers on the preheated grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes, until the chicken is fully cooked through and edges develop a light char.
06 - Remove the kabobs from the grill and allow them to rest for 5 minutes. Garnish with chopped fresh parsley and lemon wedges before serving hot.
# Expert Tips:
01 -
- The marinade doubles as a dressing for any leftover vegetables you want to toss on the side.
- Everything cooks on one set of skewers so cleanup is almost nonexistent.
02 -
- If you overcrowd the skewers the vegetables steam instead of char and you lose that gorgeous grilled flavor.
- Marinating beyond 2 hours can make the chicken texture mushy because the lemon juice starts breaking down the proteins too aggressively.
03 -
- Pat the chicken pieces dry before adding them to the marinade so the oil and spices cling to the surface instead of sliding off.
- Rotate the skewers a quarter turn every few minutes rather than flipping them randomly for even color on all sides.