Warm evenings, a hot grill, and skewers loaded with colorful veggies and juicy chicken—this is the kind of meal that makes dinner feel easy. These Grilled Chicken Kebabs with Vegetables are all about bright flavor, quick prep, and simple ingredients you probably already have. The marinade is zesty and balanced, the texture is tender, and the whole thing cooks in minutes.
You can make them for a weeknight dinner or a casual weekend hangout. If you want a no-fuss meal that tastes like summertime, this is it.
What Makes This Recipe So Good
- Balanced flavor: A quick marinade of lemon, garlic, olive oil, and spices gives the chicken a bright, savory kick without overpowering the veggies.
- Fast cook time: Kebabs cook quickly over medium-high heat, so dinner’s on the table in about 30 minutes once marinated.
- Flexible and forgiving: Swap in the veggies you have, adjust spices, and choose your favorite protein if you prefer.
- Meal prep friendly: Marinate the chicken earlier in the day, then skewer and grill when you’re ready to eat.
- Great texture: The grill gives a slight char while keeping the chicken juicy and the vegetables crisp-tender.
What You’ll Need
- Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
- Bell peppers: 2 medium (any colors), cut into 1.5-inch pieces
- Red onion: 1 large, cut into 1.5-inch wedges
- Zucchini: 1 large, sliced into thick half-moons
- Cherry tomatoes: 1 cup, whole
- Olive oil: 1/4 cup
- Lemon juice: 3 tablespoons (plus 1 teaspoon lemon zest if you have it)
- Garlic: 3 cloves, minced
- Dried oregano: 2 teaspoons
- Smoked paprika: 1.5 teaspoons
- Cumin: 1 teaspoon
- Salt and black pepper: 1.5 teaspoons salt and 1 teaspoon pepper, divided
- Fresh parsley: 2–3 tablespoons, chopped (for finishing)
- Skewers: Metal skewers or wooden skewers (soaked in water for 20–30 minutes)
Step-by-Step Instructions
- Prep the chicken: Pat the chicken dry with paper towels. Cut into even 1.5-inch cubes so they cook at the same rate.
- Make the marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, smoked paprika, cumin, 1 teaspoon salt, and 3/4 teaspoon pepper.
- Marinate: Add the chicken to the bowl and toss to coat well.
Cover and refrigerate for at least 30 minutes and up to 6 hours. The longer it sits, the more flavorful it gets.
- Prep the veggies: Cut peppers, onion, and zucchini into similarly sized pieces. Toss with a drizzle of olive oil and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat the grill: Preheat a gas or charcoal grill to medium-high heat (about 400–425°F).
Clean and oil the grates to prevent sticking.
- Skewer it up: Thread chicken and vegetables onto skewers, alternating for color and even cooking. Don’t pack them too tightly; a little space helps them char nicely.
- Grill the kebabs: Place skewers on the grill. Cook for 10–14 minutes, turning every 3–4 minutes, until the chicken is cooked through and lightly charred at the edges.
Internal temperature should reach 165°F.
- Finish and rest: Transfer to a platter and let rest for 3–5 minutes. Sprinkle with fresh parsley and an extra squeeze of lemon if you like.
- Serve: Pair with rice, warm pita, a yogurt-garlic sauce, or a simple green salad. These also make great leftovers.
Keeping It Fresh
- Storage: Store leftover kebabs in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently in a skillet over medium heat or in a 300°F oven until heated through.
Avoid high heat to prevent drying out.
- Freezing: Freeze marinated raw chicken (without the veggies) for up to 2 months. Thaw in the fridge overnight, then skewer with fresh vegetables.
- Make-ahead: Chop vegetables and mix the marinade a day ahead. Keep them separate until it’s time to assemble.
Why This Is Good for You
- Lean protein: Chicken delivers high-quality protein to support muscle and keep you fuller longer.
- Colorful vegetables: Peppers, onions, zucchini, and tomatoes bring fiber, vitamins A and C, and antioxidants.
- Healthy fats: Olive oil adds heart-healthy monounsaturated fats and helps absorb fat-soluble nutrients from veggies.
- Lower in added sugars: The marinade uses citrus and spices for flavor instead of sugary sauces.
What Not to Do
- Don’t overcrowd the skewers: If pieces are crammed together, they steam instead of sear.
- Don’t skip preheating: A hot grill prevents sticking and gives you that good char.
- Don’t use tiny veggie pieces: Small chunks cook too fast and burn before the chicken is done.
- Don’t over-marinate in acid: More than 6 hours in lemon juice can make chicken mushy.
Keep it balanced.
- Don’t guess doneness: Use a thermometer. Chicken should hit 165°F.
Alternatives
- Protein swaps: Try boneless chicken thighs for extra juiciness, or use shrimp (marinate 15–20 minutes only) or firm tofu (press first, then marinate).
- Veggie swaps: Use mushrooms, yellow squash, eggplant, or red onion only if that’s what you have. Aim for similar sizes.
- Flavor twists: Go Mediterranean with extra oregano and a touch of thyme, or try a smoky-sweet vibe with chili powder and a bit of honey.
- Oven method: No grill?
Roast skewers at 425°F on a lined sheet pan for 15–20 minutes, turning once, until cooked through and lightly browned.
- Sauce ideas: Serve with tzatziki, garlic yogurt, chimichurri, or a lemon-herb vinaigrette for extra brightness.
FAQ
How long should I marinate the chicken?
For the best flavor and texture, marinate for at least 30 minutes and up to 6 hours. Any longer with an acidic marinade can make the chicken soft and mushy.
Can I use wooden skewers?
Yes. Soak wooden skewers in water for 20–30 minutes before grilling to reduce burning.
Metal skewers are reusable and conduct heat, which helps the chicken cook more evenly.
How do I keep the chicken from drying out?
Cut even-sized pieces, avoid overcooking, and use a thermometer to pull the kebabs at 165°F. Let them rest for a few minutes so the juices settle.
What’s the best way to cut the vegetables?
Aim for roughly 1.5-inch pieces, similar in size to the chicken. This helps everything cook evenly and prevents the veggies from charring too fast.
Can I make these indoors?
Absolutely.
Use a grill pan over medium-high heat or broil on a sheet pan, turning once. Ventilate your kitchen and keep an eye on cooking time.
Do I need to peel the zucchini?
No. Keep the skin on for better texture and nutrients.
Just slice into thick half-moons so they hold up on the grill.
What should I serve with these kebabs?
They’re great with rice, couscous, quinoa, grilled flatbread, or a crisp salad. A cool yogurt sauce or fresh salsa makes a nice finishing touch.
Wrapping Up
Grilled Chicken Kebabs with Vegetables are flavorful, colorful, and easy to pull off any night of the week. With a simple marinade and quick cook time, you’ll get tender chicken and nicely charred veggies without much effort.
Keep the steps straightforward, watch the heat, and finish with fresh herbs and lemon. This is a reliable, crowd-pleasing meal you’ll want in your regular rotation. Enjoy it hot off the grill with your favorite sides and a few extra wedges of lemon.
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