Spring Chicken and Vegetable Kebabs – Fresh, Colorful, and Easy

Spring is the perfect time to lighten things up in the kitchen, and these chicken and vegetable kebabs fit the season. They’re bright, simple, and loaded with flavor. Think juicy marinated chicken paired with crisp, tender vegetables—everything slightly charred and smoky from the grill.

You can prep them ahead, cook them in minutes, and serve them with a simple side like rice, couscous, or a fresh salad. It’s a relaxed, feel-good meal that works for weeknights or casual weekends.

What Makes This Recipe So Good

• Balanced flavors: A lemon-garlic marinade brings tang, warmth, and a touch of sweetness that complements the vegetables.
• Quick cooking: Kebabs cook fast on the grill or under a broiler, making them perfect for busy nights.
• Flexible and forgiving: Swap in your favorite veggies or use what you have. The recipe still works beautifully.
• Light but satisfying: Lean chicken, fresh produce, and a clean marinade make a wholesome meal without feeling heavy.
• Great for feeding a crowd: You can easily scale up and assemble skewers ahead of time.

What You’ll Need

• 1.5 pounds boneless, skinless chicken breasts, cut into 1.5-inch pieces
• 1 red bell pepper, seeded and cut into chunks
• 1 yellow bell pepper, seeded and cut into chunks
• 1 medium red onion, peeled and cut into wedges
• 1 zucchini, cut into thick half-moons
• 1 cup cherry tomatoes
• 8–10 wooden or metal skewers (if wooden, soak in water for 20–30 minutes)

For the Marinade:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice (plus 1 teaspoon lemon zest)
• 3 garlic cloves, finely minced
• 1 tablespoon honey (or maple syrup)
• 1 teaspoon Dijon mustard
• 1.5 teaspoons dried oregano (or 1 tablespoon fresh, chopped)
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Optional: pinch of red pepper flakes for a little heat

To Serve (Optional):

• Lemon wedges
• Fresh parsley or mint, chopped
• Cooked rice, couscous, quinoa, or warm flatbread
• Yogurt sauce or tzatziki

Instructions

1. Make the marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, honey, Dijon, oregano, smoked paprika, salt, pepper, and red pepper flakes if using.
2. Prep the chicken: Pat the chicken dry and cut into even pieces.

   Add to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Prep the vegetables: Cut peppers, onion, and zucchini into similarly sized pieces so they cook evenly. Leave cherry tomatoes whole.
4. Preheat the grill or oven: Heat a grill to medium-high and oil the grates.

   If using an oven, preheat the broiler and line a sheet pan with foil, placing a rack on top if you have one.

5. Assemble the kebabs: Thread chicken and vegetables onto skewers, alternating for color and even cooking. Don’t pack too tightly—leave a little space between pieces.
6. Season lightly: Brush any leftover marinade over the assembled skewers and sprinkle with a pinch of salt.
7. Grill or broil: Cook for 10–12 minutes total, turning every few minutes. The chicken should be lightly charred and cooked through.

   An instant-read thermometer should read 165°F (74°C).

8. Rest and garnish: Let kebabs rest for 3 minutes. Sprinkle with chopped herbs, squeeze a little lemon over the top, and serve with your favorite sides.

How to Store

• Refrigerate: Store cooked kebabs in an airtight container for up to 3 days. Keep sauces separate.
• Reheat: Warm gently in a 325°F (165°C) oven for 8–10 minutes or on the stovetop over medium-low heat.

  Avoid high heat to keep the chicken tender.

• Freeze: Freeze cooked kebabs (without tomatoes for best texture) for up to 2 months. Thaw overnight in the fridge before reheating.
• Meal prep tip: Marinate chicken and chop vegetables up to 24 hours ahead. Assemble just before cooking or up to 6 hours in advance.

Benefits of This Recipe

• High in protein, rich in veggies: You get lean protein and a colorful variety of vegetables in every skewer.
• Lower in added sugars: Only a touch of honey for balance, with bright citrus to lift the flavors.
• Seasonal and fresh: Spring produce shines here, and you can swap in what’s best at your market.
• Kid-friendly and crowd-pleasing: Mild, familiar flavors with the option to add spice for adults.
• Simple cleanup: One bowl for marinade, a few skewers, and you’re done.

Common Mistakes to Avoid

• Cutting uneven pieces: If the chicken and vegetables are different sizes, they won’t cook at the same rate.

  Aim for uniform chunks.

• Skipping the soak: Wooden skewers can burn. Soak them for 20–30 minutes if grilling or broiling.
• Overcrowding the skewers: Tightly packed pieces steam instead of sear. Leave small gaps for better browning.
• High heat only: Medium-high heat is best.

  Too hot and the outside burns before the chicken cooks through.

• Dry chicken: Pull the kebabs as soon as the chicken hits 165°F. Rest briefly to keep juices in.

Recipe Variations

• Herb-forward: Swap oregano for fresh thyme and rosemary. Add an extra teaspoon of lemon zest.
• Mediterranean style: Add chunks of halloumi and serve with olives and tzatziki.

  Sprinkle with sumac before serving.

• Spicy harissa: Stir 1–2 teaspoons harissa paste into the marinade and finish with a drizzle of yogurt.
• Honey-soy: Replace lemon with 2 tablespoons soy sauce and 1 tablespoon rice vinegar. Add sesame seeds and scallions.
• Veg-heavy: Double the vegetables and use half the amount of chicken. Add mushrooms and asparagus tips.
• Skillet or sheet-pan version: If you don’t have skewers, toss everything on a hot grill pan or sheet pan and roast at 425°F until browned and cooked through.

FAQ

Can I use chicken thighs instead of breasts?

Yes.

Boneless, skinless chicken thighs stay very juicy and are great for grilling. Cut them into even pieces and cook until they reach 165°F.

What if I don’t have a grill?

Use your oven’s broiler or a cast-iron grill pan. Broil on high, turning every few minutes, or sear on the stovetop and finish in a 400°F oven.

How long should I marinate the chicken?

Aim for at least 30 minutes and up to 4 hours.

Longer than that can make the texture a bit mealy because of the lemon juice.

Which vegetables hold up best?

Bell peppers, onions, zucchini, mushrooms, and cherry tomatoes all work well. Avoid very watery vegetables that can collapse or overcook quickly.

Can I make these ahead for a party?

Absolutely. Marinate the chicken and prep the veggies the day before.

Assemble the skewers a few hours ahead and keep them chilled until it’s time to cook.

What should I serve with these kebabs?

They’re great with lemon rice, herbed couscous, quinoa, or a crisp salad. A simple yogurt sauce or tzatziki adds a cool, creamy finish.

In Conclusion

Spring Chicken and Vegetable Kebabs are simple, colorful, and full of fresh flavor. With a bright lemon-garlic marinade and quick cooking time, they’re just as practical as they are delicious.

Keep the ingredients flexible, watch your heat, and finish with a squeeze of lemon. You’ll have a cheerful, satisfying meal that’s easy enough for a weeknight and worthy of company.