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.
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
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.
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.
