Grilled Chicken Kabobs with Vegetables Recipe
These easy grilled chicken kabobs feature marinated boneless, skinless chicken breast paired with colorful vegetables threaded onto skewers and grilled to perfection. Perfect for summer cookouts or a simple weeknight dinner, the kabobs are tender, flavorful, and smoky with a zesty marinade made from red wine vinegar, lemon juice, garlic, and herbs.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Marinade
- 2 Tablespoons red wine vinegar
- Juice of 1 lemon (about 3 Tablespoons)
- 2 small garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano or Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil
Kabobs
- 1.5 lbs boneless, skinless chicken breast, chopped into 1-1 ½ inch chunks
- 1 medium squash, sliced into ½ inch rounds
- 1 medium zucchini, sliced into ½ inch rounds
- 1 red bell pepper, chopped into 1 inch chunks
- ½ medium red onion, chopped into 1 inch chunks
- 1 tablespoon olive oil
- ½ teaspoon salt
Instructions
- Prepare the marinade: In a large bowl, whisk together red wine vinegar, lemon juice, minced garlic, Dijon mustard, honey, dried oregano, salt, black pepper, and olive oil until well combined to create the marinade.
- Marinate the chicken: Add the chopped chicken breast pieces into the marinade, tossing to coat them evenly. Let the chicken marinate for at least 30 minutes, though it can be left overnight in the refrigerator for deeper flavor infusion.
- Prepare the vegetables: In a medium bowl, combine the sliced squash, zucchini, chopped red bell pepper, and red onion. Drizzle with olive oil and sprinkle with salt, then toss gently to coat the vegetables evenly.
- Assemble the kabobs: Thread the marinated chicken chunks and prepared vegetables alternately onto metal skewers or wooden skewers soaked in water to prevent burning. Discard any leftover marinade.
- Preheat the grill: Heat your grill to medium-high heat, ensuring the grill grates are clean and lightly oiled to prevent sticking.
- Grill the kabobs: Place the skewers on the grill and cook until the chicken is cooked through, golden brown with grill marks, about 8 minutes per side. Rotate the skewers carefully to ensure even cooking.
- Serve: Remove the kabobs from the grill and serve hot immediately for best taste.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- Oven alternative: If a grill is unavailable, preheat your oven broiler to high and coat a sheet pan with cooking spray. Place the kabob skewers on the pan in a single layer and broil for about 10 minutes, flipping halfway through cooking.
- To store leftovers: Remove chicken and vegetables from the skewers and keep them in an airtight container in the refrigerator for up to 3 days.
