Name: Chicken Kabobs Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Ingredients: 1 pound boneless skinless chicken breasts (approximately 2 large breasts); 3 tablespoons extra-virgin olive oil; 3 tablespoons red wine vinegar; 2 teaspoons honey; 4 cloves garlic (minced); 1 tablespoon dried oregano; 2 teaspoons dried thyme or dried rosemary; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 small red onion (quartered into 1-inch pieces); 1 small zucchini (ends trimmed and sliced into 1/2-inch coins); 1 small summer squash (ends trimmed and sliced into 1/2-inch coins); 1 red bell pepper (seeded and cut into 1-inch pieces); Canola oil for grilling; 1 large lemon (cut into wedges (optional but highly recommended))

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Chicken kabobs are a delightful and versatile dish that brings a taste of the grill to your dining table. These skewered delights combine tender chunks of marinated chicken with a vibrant array of vegetables, offering a flavorful and colorful meal that’s perfect for any occasion. Whether you’re hosting a summer barbecue or craving a healthy and delicious dinner, chicken kabobs are sure to impress with their simplicity and taste.

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What makes this recipe particularly appealing is its straightforward preparation and the burst of flavors from the marinade. The combination of olive oil, red wine vinegar, honey, and garlic infuses the chicken with a savory and slightly tangy profile, while dried herbs like oregano and thyme add a delightful aroma. Paired with the freshness of zucchini, summer squash, red bell pepper, and red onion, these kabobs are not only visually appealing but also a treat for the taste buds.

Ingredients

For this recipe, you’ll need the following ingredients: 1 pound boneless skinless chicken breasts (approximately 2 large breasts), 3 tablespoons extra-virgin olive oil, 3 tablespoons red wine vinegar, 2 teaspoons honey, 4 cloves garlic (minced), 1 tablespoon dried oregano, 2 teaspoons dried thyme or dried rosemary, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 small red onion (quartered into 1-inch pieces), 1 small zucchini (ends trimmed and sliced into 1/2-inch coins), 1 small summer squash (ends trimmed and sliced into 1/2-inch coins), 1 red bell pepper (seeded and cut into 1-inch pieces), canola oil for grilling, and 1 large lemon (cut into wedges, optional but highly recommended).

When selecting ingredients, prioritize freshness and quality. Boneless, skinless chicken breasts are ideal for their ease of use and lean protein content. For the vegetables, choose firm and vibrant produce to ensure they hold up well on the grill.

Preparing the Chicken and Vegetables

Begin by cutting the chicken breasts into uniform 1-inch pieces. This ensures even cooking and allows the marinade to penetrate deeply, maximizing flavor. Use a sharp knife and a sturdy cutting board to achieve clean cuts.

Next, prepare the vegetables. Trim the ends of the zucchini and summer squash, then slice them into 1/2-inch coins. Quarter the red onion into 1-inch pieces, and cut the red bell pepper into similar-sized chunks. Having the vegetables in consistent sizes ensures they cook evenly alongside the chicken on the skewers.

Making the Marinade

In a bowl or a liquid measuring cup, combine the olive oil, red wine vinegar, honey, minced garlic, dried oregano, dried thyme, kosher salt, and freshly ground black pepper. Whisk these ingredients together until they are well blended, forming a fragrant and flavorful marinade.

Pour the marinade over the chicken pieces in a large zip-top bag, a shallow baking dish, or a bowl. Ensure the chicken is thoroughly coated by either stirring it in the bowl or massaging the sealed bag. Refrigerate the marinated chicken for at least 30 minutes, but no more than 3 hours, to allow the flavors to meld without the vinegar breaking down the meat too much.

Assembling the Kabobs

If you’re using wooden skewers, soak them in water for at least 20 minutes before grilling. This prevents them from burning and ensures they remain sturdy during cooking.

Thread the chicken and vegetables onto the skewers, starting with a piece of chicken and then alternating with red onion, zucchini, summer squash, and red bell pepper. Continue this pattern until the skewer is full, ending with another piece of chicken. This arrangement ensures a balanced mix of flavors and textures in each bite.

Grilling the Kabobs

Preheat your grill to medium-high heat, approximately 375°F. Brush the grill grates with canola oil or spray them with nonstick grill spray to prevent sticking and achieve those desirable grill marks.

Place the kabobs on the preheated grill and cook for 10 to 15 minutes, turning them every few minutes to ensure even cooking. The chicken should be cooked through, with clear juices running when pierced. The vegetables should be tender and slightly charred, adding a delightful smoky flavor to the kabobs.

Transfer the cooked kabobs to a serving plate. For an extra burst of freshness, squeeze lemon wedges over the top just before serving. A sprinkle of fresh herbs and a touch of feta cheese can elevate the dish even further.

Recipe Tips & Frequently Asked Questions

Tips for Juicy and Flavorful Chicken Kabobs:
- Use fresh, high-quality ingredients.
- Don’t over-marinate the chicken to prevent it from becoming mushy.
- Ensure the grill is hot enough to sear the chicken quickly, locking in juices.
Avoiding Common Mistakes:
- Avoid overpacking the skewers; leave some space between pieces for even cooking.
- Don’t skip soaking the wooden skewers to prevent them from burning.
Variations and Customizations:
- Swap out vegetables based on seasonal availability.
- Add a touch of spice with a pinch of red pepper flakes in the marinade.
How Long Can I Marinate the Chicken?
- Marinate for at least 30 minutes, but no more than 3 hours to maintain the chicken’s texture.
Can I Cook These Kabobs in the Oven?
- Yes, bake at 375°F for 20-25 minutes, turning halfway through.
What Other Vegetables Can I Use?
- Bell peppers of any color, cherry tomatoes, mushrooms, and even chunks of pineapple work well.
How Do I Store and Reheat Leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the grill or in a 350°F oven until warmed through.

What to Serve with This Recipe

Chicken kabobs pair beautifully with a variety of side dishes. Consider serving them with a fresh Greek salad, a side of couscous, or some fluffy pita bread. For a complete meal, offer a selection of dipping sauces like tzatziki or a tangy yogurt-based sauce. Complement the meal with refreshing beverages such as a crisp white wine, a light beer, or a zesty lemonade.

Enjoy your delicious and vibrant chicken kabobs, perfect for any gathering or family dinner.

Ingredients

1 pound boneless skinless chicken breasts (approximately 2 large breasts)
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons honey
4 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons dried thyme or dried rosemary
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 small red onion, quartered into 1-inch pieces
1 small zucchini, ends trimmed and sliced into 1/2-inch coins
1 small summer squash, ends trimmed and sliced into 1/2-inch coins
1 red bell pepper, seeded and cut into 1-inch pieces
Canola oil for grilling
1 large lemon, cut into wedges (optional but highly recommended)

Instructions

Begin by cutting the chicken breasts into 1-inch pieces and place them into a large zip-top bag, a shallow baking dish, or a bowl.

In a separate bowl or a liquid measuring cup, combine the olive oil, red wine vinegar, honey, minced garlic, dried oregano, dried thyme, kosher salt, and freshly ground black pepper. Whisk these ingredients together until well-blended.

Pour the marinade over the chicken pieces, ensuring they are evenly coated. If using a zip-top bag, seal it while removing as much air as possible, then gently massage the bag to distribute the marinade. Refrigerate the marinated chicken for at least 30 minutes, but no more than 3 hours to prevent the vinegar from breaking down the meat. If you’re using wooden skewers, soak them in water for at least 20 minutes to prevent burning.

When you’re ready to grill, preheat the grill to medium-high heat, approximately 375°F. Brush the grill grates with canola oil or spray them with nonstick grill spray to prevent sticking.

Thread the kabobs: Start by skewering a piece of chicken, then add alternating pieces of red onion, zucchini, summer squash, and red bell pepper. Continue this pattern until the skewer is full, ending with another piece of chicken. Repeat this process with the remaining skewers, discarding any leftover marinade.

Grill the skewers for about 10 to 15 minutes, turning them every few minutes to ensure even cooking and grill marks on all sides. Once the chicken is cooked through and the juices run clear, transfer the kabobs to a serving plate.

For a final touch, squeeze fresh lemon wedges over the top of the kabobs. You can also sprinkle them with fresh herbs and feta cheese for added flavor. Serve the kabobs warm and enjoy!