Best Juicy Grilled Chicken Veggie Kabobs for Easy Weeknight Meals
Discover the ultimate solution for a flavorful, healthy, and effortless dinner with these Juicy Grilled Chicken Veggie Kabobs. Featuring succulent chicken marinated in a zesty lemon-garlic herb blend and vibrant, tender-crisp vegetables, this dish offers a delightful symphony of tastes and textures. It's the perfect way to bring the joy of grilling to your table, ideal for busy weeknights or relaxed weekend gatherings that call for simple yet satisfying fare.
Prep Time
45 minutes (active), plus 30 minutes to 2 hours marinating
Cook Time
10-12 minutes
Total Time
Approximately 1 hour 30 minutes, including minimum marinating time
Servings
4 servings
Keywords
Why This Recipe Delivers
- Packed with vibrant, fresh flavors and succulent, juicy chicken.
- A complete, balanced meal on a stick, making portion control easy and fun.
- Quick to prepare and cook, making it perfect for busy weeknights.
- Highly customizable with your favorite seasonal vegetables and protein choices.
- Offers a delightful smoky char and tender texture from the grill that enhances every bite.
Ingredients
- 450 g (1 pound) boneless, skinless chicken breasts, cut into 2.5 cm (1-inch) bite-sized pieces
- 30 ml (2 tablespoons) olive oil, for marinade
- 30 ml (2 tablespoons) fresh lemon juice
- 2 cloves garlic, minced
- 5 ml (1 teaspoon) dried oregano
- 5 ml (1 teaspoon) sea salt, for marinade
- 2.5 ml (1/2 teaspoon) freshly ground black pepper, for marinade
- 150 g (1 cup) mixed bell peppers (red, yellow, green), cut into 2.5 cm (1-inch) pieces
- 1 medium red onion (approximately 150 g), cut into 2.5 cm (1-inch) wedges
- 1 medium zucchini (approximately 200 g), sliced into 1.5 cm (1/2-inch) thick rounds
- 150 g (1 cup) cherry tomatoes, halved
- 100 g (1 cup) cremini or white mushrooms, stems trimmed
- 15 ml (1 tablespoon) olive oil, for tossing vegetables
- Pinch of sea salt and freshly ground black pepper, for vegetables
- 30 ml (2 tablespoons) fresh parsley or cilantro, chopped, for garnish (optional)
- 6 pieces wooden or metal skewers (if using wooden, soak in water for at least 30 minutes prior to use)
Instructions
- In a shallow bowl or a medium-sized resealable bag, combine the 30 ml (2 tablespoons) olive oil, 30 ml (2 tablespoons) lemon juice, minced garlic, 5 ml (1 teaspoon) dried oregano, 5 ml (1 teaspoon) salt, and 2.5 ml (1/2 teaspoon) black pepper. Whisk or shake vigorously until the mixture is fully emulsified and fragrant, typically about 1 minute. This creates the vibrant marinade for your chicken, ensuring every piece is infused with flavor.
- Add the cut chicken pieces to the prepared marinade, ensuring each piece is thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken, or for up to 2 hours for deeper flavor development. Avoid marinating for longer than 2 hours as the acidity from the lemon juice can begin to alter the chicken's texture.
- While the chicken marinates, prepare your vegetables. Chop the bell peppers, red onion, and zucchini into pieces roughly the same size as your chicken chunks for even cooking. Halve the cherry tomatoes and trim the stems from the mushrooms. In a separate bowl, toss all the chopped vegetables with 15 ml (1 tablespoon) olive oil and a generous pinch of sea salt and black pepper. This light coating helps them char beautifully and prevents sticking on the grill.
- If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent them from burning on the grill. Begin threading the marinated chicken pieces and seasoned vegetables alternately onto the skewers. Aim for a balanced distribution of ingredients and leave small gaps between each piece to allow for even heat circulation and thorough cooking, which promotes browning and prevents steaming.
- Preheat your outdoor grill to medium-high heat, targeting a temperature of approximately 200°C (400°F). Once hot, brush the grill grates lightly with a high smoke-point oil using a folded paper towel held with tongs to prevent sticking. A clean, well-oiled grill is essential for achieving perfect char marks and easy release of the kabobs.
- Carefully place the assembled skewers on the hot grill grates. Cook for a total of 10–12 minutes, turning the skewers every 3–4 minutes, until the chicken is golden brown, cooked through, and reaches an internal temperature of 74°C (165°F) as measured with an instant-read thermometer. The vegetables should be tender-crisp with appealing grill marks, indicating they are perfectly cooked.
- Once cooked, remove the kabobs from the grill and let them rest for 5 minutes before serving. This crucial resting period allows the juices in the chicken to redistribute, ensuring maximum tenderness and flavor. Garnish with fresh chopped parsley or cilantro, if desired, for a burst of fresh flavor and vibrant color.
Tools You’ll Need
- Large mixing bowl or resealable bag
- Whisk
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Outdoor grill (gas or charcoal)
- Long-handled tongs
- Instant-read meat thermometer
- Wooden or metal skewers (6 pieces)
- Basting brush (optional, for oiling grill)
Essential Success Tips
- Do not overcrowd the skewers; leave a little space between ingredients for even cooking, browning, and proper heat circulation.
- Cut chicken and vegetables into uniform sizes to ensure they cook at the same rate. Irregularly sized pieces will result in some ingredients being undercooked or overcooked.
- Allow chicken to marinate for at least 30 minutes to absorb maximum flavor, but avoid over-marinating (more than 2 hours) due to the acidity of the lemon juice which can toughen the meat.
- Ensure your grill is preheated to the correct temperature and well-oiled to prevent sticking and achieve perfect, appetizing grill marks.
- Always use an instant-read thermometer to confirm the chicken has reached an internal temperature of 74°C (165°F) for food safety and optimal juiciness, preventing dry chicken.
Professional Cooking Secrets
- For an extra layer of flavor and to prevent the chicken from drying out, consider basting the kabobs lightly with any fresh, unused marinade (never use marinade that has touched raw chicken) during the last few minutes of grilling.
- To achieve a beautiful char without overcooking the interior, initially grill the kabobs over direct high heat for 2-3 minutes per side to get good color and sear marks, then move them to a cooler part of the grill or indirect heat to finish cooking through gently.
- Infuse more aromatic depth into your marinade by lightly toasting the dried oregano in a dry pan for 30 seconds until fragrant before adding it to the liquid. This simple step awakens its essential oils and boosts its flavor.
Notes
- Storage: Leftover grilled chicken and veggie kabobs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave, oven, or a lightly oiled pan to retain moisture, or enjoy them cold in salads.
- Variations: Feel free to experiment with different vegetables such as mushrooms, cherry tomatoes, or even pineapple chunks for a delightful sweet and savory twist. For a spicier kick, add a pinch of red pepper flakes to the marinade.
- Serving Suggestion: These vibrant kabobs are excellent served with a side of fluffy quinoa, fragrant couscous, a classic rice pilaf, or a fresh green salad for a complete and satisfying meal.
Frequently Asked Questions
Can I prepare these kabobs ahead of time?
Yes, you can chop the vegetables and prepare the chicken marinade up to 24 hours in advance. For best results in texture and freshness, it's recommended to thread the kabobs no more than 2 hours before grilling.
What if I don't have an outdoor grill?
You can absolutely cook these delicious kabobs without an outdoor grill. They can be cooked in a grill pan on the stovetop or baked in the oven. For oven baking, preheat to 200°C (400°F) and bake for 20-25 minutes, turning halfway, until the chicken is cooked through and the vegetables are tender-crisp.
How can I ensure my wooden skewers don't burn?
To prevent wooden skewers from burning over high heat, soak them in water for at least 30 minutes, or ideally for an hour, before threading your ingredients. This saturates the wood, making it much more resistant to charring.
Nutrition Facts (Per Serving)
Approximate per serving (based on 4 servings): Calories: 380, Protein: 40g, Fat: 18g, Carbs: 15g, Fiber: 4g.
Allergy Information
This recipe is naturally dairy-free and gluten-free. For a completely gluten-free option, ensure all spices are certified gluten-free. Contains no common nut or soy allergens if ingredients are sourced pure. Always check labels for specific dietary needs.
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