Grilled Lemon Chicken Kabobs

Grilled Lemon Chicken Kabobs are bright, juicy, and full of fresh summer flavor. Tender chunks of marinated chicken are skewered with vibrant veggies and grilled to perfection, making them ideal for cookouts, weeknight dinners, or meal prep.

Why You’ll Love This Recipe

I love how the lemony marinade infuses the chicken with zesty flavor while keeping it incredibly juicy. The grill gives everything a perfect char, and pairing the chicken with colorful vegetables makes this dish as beautiful as it is tasty. It’s light, satisfying, and easy to throw together with simple ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Lemon juice

• Lemon zest

• Olive oil

• Garlic, minced

• Dried oregano

• Salt

• Black pepper

• Bell peppers (red, yellow, or green)

• Red onion

• Zucchini or cherry tomatoes (optional)

• Fresh parsley (for garnish)

• Skewers (wooden or metal)

Directions

1. I start by cutting the chicken into bite-sized cubes and placing them in a bowl or zip-top bag.

2. I whisk together the marinade with lemon juice, zest, olive oil, garlic, oregano, salt, and pepper, then pour it over the chicken. I let it marinate for at least 30 minutes, or up to 4 hours in the fridge.

3. While the chicken marinates, I chop the veggies into uniform chunks for even cooking.

4. I thread the marinated chicken and vegetables onto skewers, alternating pieces.

5. I preheat the grill to medium-high and oil the grates lightly to prevent sticking.

6. I grill the kabobs for about 10–12 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.

7. I garnish with fresh parsley and serve hot.

Servings and timing

This recipe makes about 4 servings and takes around 30–40 minutes, including marinating and grilling. It’s quick enough for weeknights but festive enough for a summer BBQ.

Variations

• I sometimes use chicken thighs for extra juiciness.

• I add a pinch of red pepper flakes to the marinade for heat.

• I swap out veggies based on what I have—mushrooms, squash, or even pineapple chunks work great.

• When I want a Mediterranean twist, I serve the kabobs with tzatziki and warm pita bread.

Storage/reheating

Leftover kabobs keep well in the fridge for up to 3 days. I store them in an airtight container and reheat in the microwave or on a skillet over medium heat until warmed through. I remove the chicken and veggies from the skewers for easier storage and reheating.

FAQs

Can I bake these instead of grilling?

Yes, I’ve baked them at 425°F for about 20 minutes, flipping once. They won’t get the same char, but they’re still delicious.

Do I need to soak wooden skewers?

If I use wooden skewers, I always soak them in water for 30 minutes beforehand to prevent burning on the grill.

Can I marinate the chicken overnight?

I wouldn’t marinate it for more than 4–5 hours since the lemon juice can start to break down the chicken texture if it sits too long.

What sides go well with these kabobs?

I like serving them with rice, couscous, or grilled flatbread. A fresh salad or roasted potatoes also work great.

Can I prep these ahead of time?

Definitely. I often marinate and assemble the skewers a few hours ahead and keep them covered in the fridge until it’s time to grill.

Conclusion

Grilled Lemon Chicken Kabobs are one of those go-to dishes I rely on for easy, flavorful meals. They’re fresh, healthy, and totally customizable, making them perfect for any occasion—from casual dinners to backyard get-togethers. Once I tried them, they quickly became a staple in my summer rotation.

Grilled Lemon Chicken Kabobs

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 10–12 minutes
• Total Time: 30–40 minutes
• Yield: 4 servings
• Category: Dinner, Grilling
• Method: Grilled
• Cuisine: Mediterranean, American
• Diet: Gluten Free

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Description

Grilled Lemon Chicken Kabobs are juicy, zesty, and perfect for summer grilling. Marinated chicken chunks are skewered with colorful vegetables and grilled to perfection, creating a light and flavorful dish that’s ideal for cookouts, weeknight dinners, or meal prep.

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Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into chunks
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt, to taste
• Black pepper, to taste
• 1 red bell pepper, cut into chunks
• 1 yellow or green bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 zucchini or 1 cup cherry tomatoes (optional)
• Fresh parsley, chopped (for garnish)
• Wooden or metal skewers

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Instructions

• In a bowl or zip-top bag, combine lemon juice, lemon zest, olive oil, garlic, oregano, salt, and pepper.
• Add chicken chunks to the marinade and mix well. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
• While chicken marinates, prep vegetables by cutting them into evenly sized chunks.
• Thread marinated chicken and vegetables onto skewers, alternating for color and even cooking.
• Preheat grill to medium-high heat and oil the grates lightly.
• Grill kabobs for 10–12 minutes, turning occasionally, until chicken is fully cooked and slightly charred.
• Garnish with chopped parsley and serve hot.

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Notes

• Chicken thighs can be used for a juicier kabob.
• Add red pepper flakes to the marinade for a spicy kick.
• Swap veggies based on preference—mushrooms, squash, or pineapple all work well.
• Serve with rice, flatbread, or a fresh salad for a complete meal.
• Soak wooden skewers for 30 minutes before grilling to prevent burning.