Chicken Kabobs in the Oven or Grill (2024)

you’ll love chicken Kabob Recipe

• FLAVOR BOMB. The pantry friendly marinade is savory, tangy, slightly sweet, with adept seasonings.
• JUICY CHICKEN. The marinade + my cooking tips = the juiciest chicken.
• LIGHLTY CHARRED VEGGIES. Some reserved marinade is added to the vegetables for smoky, charred, bombs of bright, crisp-tender freshness.
• BAKED OR GRILLED. For year-round enjoyment.
• PREP AHEAD. No last minute hustle, just throw on the grill or in the oven.
• GREAT FOR ENTERTAINING. Easy to cook, easy to eat, easy to cleanup.
• DECEPTIVELY HEALTHY. Yet so hearty and satisfying.

Chicken Kabob Ingredients

Chicken Kebabs are simple to prepare, but their bright, fresh flavor wows every time. Here’s what you’ll need (full recipe in the printable recipe card at the bottom of the post):

• Chicken: Either chicken breasts or thighs will work for this recipe. We prefer chicken breasts because they are easier to cut into uniform cubes. If you use thighs, I suggest bending one piece back over itself to create a thicker piece.
• Zucchini: Use medium zucchini. You don’t want large zucchini because they are too wide and will prevent the chicken from touching the grill.
• Bell peppers: Use red, yellow and/or orange because they are the sweetest. I like to use multiple colors for presentation.
• Red onion: The onion becomes sweet and tangy as the slices caramelize on the grill. Chop the onion in half then each half in thirds.

• Olive oil:Use qualityextra virgin olive oilfor the best flavor.
• Soy sauce: This grounds the marinade with its umami flavor. Usereduced sodium soy sauceso we can control the salt.
• Balsamic vinegar: This adds a subtle, complex fruity, sweet tanginess. Use Balsamic Vinegar of Modena I.G.P. for the best flavorlike this one.Grape must should always be the first ingredient followed only by vinegar.
• Lemon juice:This brightens the marinade and tenderizes the chicken. Freshly squeezed is best but you can use bottled because it’s just a splash.
• Brown sugar: This balances the soy, balsamic and lemon juice and helps caramelize the chicken as it cooks. Use light brown sugar for rich sweetness.
• Dijon mustard:This adds a depth of tanginess. I promise it won’t make your chicken skewers taste like mustard!
• Seasonings:Dried oregano, dried basil, dried thyme, paprika, garlic powder, onion powder, salt, pepper and red pepper flakes inject the Chicken Kabobs with a depth of flavor.

Oven Chicken Kabob variations

Feel free to mix up the Chicken Kabob Marinade or add or swap in different vegetables:

• Swap lemon juice: Use red wine vinegar instead of lemon juice.
• Swap balsamic vinegar: Use red wine vinegar instead of balsamic vinegar
• Swap seasonings: Add more or less of your favorite spices.
• Make it spicy: Add additional red pepper flakes for a kick.
• Swap sugar: Use an equal amount of honey instead.
• Swap protein: Use beef, pork, lamb, or seafood; adjust the cooking time as needed.
• Make all veggie and chicken kabobs: Instead of alternating the chicken and vegetables, make all chicken and all vegetable kabobs.
• Mix up the vegetables: Add more or less or omit certain veggies altogether, or add other favorite vegetables like mushrooms or par-cooked potatoes.
• Enjoy different ways: Eat the chicken and veggies straight off the skewers, or atop pita bread, grain bowls, risotto, cheesy pasta, and more!

How to MAke Chicken Kabobs

This Chicken Kabob recipe is easy to make by 1) chopping, 2) marinating, 3) skewering and 4) grilling. Here’s how (full recipe in the printable recipe card at the bottom of the post):

• Whisk the marinade ingredients together in a large bowl or freezer size plastic bag.
• Combine 3 tablespoons of the marinade with the chopped veggies.
• Add the remaining marinade to a large zip-top bag/bowl along with the chicken and refrigerate for 4 hours.

• If using wooden skewers, soak them in water for at least 30 minutes before threading on the chicken and veggies, preferably longer.
• Thread the chicken and vegetables onto the skewers. You can add them in any order you like.

• When ready to cook, let the chicken sit at room temperature for 20-30 minutes. This will ensure the chicken cooks evenly.
• You can grill the chicken kebabs outdoors or cook them in the oven. I prefer grilling because it takes less time, and most importantly, imparts that wonderfully smoky flavor without any dishes to wash!

TIPS FOR making Chicken Kebabs

Follow these easy tips for the best Chicken Kebabs every time!

• Group the red onion slices. Don’t pull the onion slices apart, rather add them to the marinade in sections. They will naturally separate some as you stir them with the marinade. You will want to add 2-3 slices of red onions to the chicken skewers at a time.
• Slice the zucchini thick. Slice the zucchini about 1/2-inch thick because it cooks very quickly. If it’s thin, it will overcook and become mushy.
• Don’t slice the bell peppers wider than the chicken. Wide bell peppers will prevent the chicken from touching the grill.
• Clean the grill. Clean the grill grates before and after grilling with a wire grill brush to remove any residue. This will help create beautiful grill marks and help prevent the chicken and veggies from sticking.
• Grease your grill with a high smoking point oil such as vegetable oil. Do NOT use olive oil because it has a lower smoking point, which will cause excessive smoke and can adversely impact its flavor and produce low levels of harmful compounds.
• Use a hot grill. Heat up the grill with the lid closed cranked to the maximum temperature so it can achieve temperature more quickly and create those coveted grill marks. Once the grill is hot, adjust the temperature.
• Be patient. Don’t attempt to flip the kebabs before 3 minutes or the chicken will tear. Once you can easily move the chicken with tongs, it is ready to flip.
• Use a meat thermometer. Always use a meat thermometer to eliminate the guess work to achieve succulent, juicy chicken every time.
• Which thermometer? Pick up an inexpensiveinstant read thermometerat the grocery store or Amazon, or I am obsessed withthisdigital probe thermometer– you will never overcook any protein again!
• Don’t overcook! Cook chicken to an internal temperature of 160ºF and then rest for 5 minutes to carryover to 165 degrees F.
• Let the chicken rest. After the kabobs are finished cooking, let the chicken rest for 5-10 minutes so that the chicken has time to reabsorb the juices that have pushed towards the outside.

WHAT to serve with Chicken Kabobs

This Chicken Kabab recipe is delicious with simple sides of a green salad and watermelon. We also love it with company worthy sides such as:

• Salad:Pea Salad,Strawberry Spinach Salad, Cowboy Caviar, Cucumber Salad, Potato salad,orMexican Street Corn Salad.
• Pasta Salad:Italian Pasta Salad,Greek Pasta Salad,BLT Pasta Salad,Cowboy Pasta Salad,Bacon Ranch Pasta Salad, and Orzo Pasta Salad.
• Fruit:Watermelon Salad, Pina Colada Fruit Salad, Fruit Salad,Grape Salad,Summer Fruit Salad.
• Summer Potluck Favorites:Baked Mac and Cheese,Sweet Cornbread,Baked Beans,Corn Casserole, and Elote.
• Dessert: Peach Cobbler,Cherry Crisp,Strawberry Crisp, Tres Leches Cake,Lemon Pound Cake,or Lemon Cheesecake Bars.

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