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- Chicken and Vegetables - 1.5 pounds chicken breast, cut into 1-inch cubes - 1 red bell pepper, cut into 1-inch pieces - 1 yellow bell pepper, cut into 1-inch pieces - 1 red onion, cut into wedges - Marinade Essentials - 1 lemon (juice and zest) - 2 tablespoons olive oil - 3 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste When I make these kabobs, I focus on fresh, vibrant ingredients. The chicken brings protein and flavor, while the peppers and onion add color and crunch. The marinade is key; it infuses the chicken with lemony brightness and herb goodness. - Fresh Herbs - Fresh parsley, chopped (for garnish) - Additional Toppings - You can also add a drizzle of extra virgin olive oil or a squeeze of lemon juice before serving for an extra burst of flavor. Garnishes like parsley not only look great but add fresh flavor. You can also switch it up with your favorite herbs. These simple touches make your kabobs shine! {{ingredient_image_1}} - Whisking Ingredients Together Start with a large bowl. Add the juice and zest of one lemon. Pour in two tablespoons of olive oil. Then, add three cloves of minced garlic. Next, sprinkle in two teaspoons of dried oregano, one teaspoon of dried thyme, and one teaspoon of paprika. Finally, season with salt and pepper to taste. Whisk all these ingredients together until they blend well. - Marinating the Chicken Cut 1.5 pounds of chicken breast into one-inch cubes. Place the chicken into the bowl with the marinade. Mix well to coat all the pieces. Cover the bowl tightly. Refrigerate for at least 30 minutes. For best flavor, let it marinate for up to two hours. - Soaking Wooden Skewers While the chicken marinates, soak your wooden skewers in water. Leave them in for about 30 minutes. This step helps stop the skewers from burning on the grill. - Threading Chicken and Vegetables After soaking, take the skewers out of the water. Start threading the marinated chicken onto the skewers. Alternate with pieces of red bell pepper, yellow bell pepper, and red onion. This adds color and flavor to your kabobs. - Preheating the Grill Preheat your grill to medium-high heat. This step is important for getting nice grill marks on the chicken. - Cooking Time and Techniques Place the skewers on the hot grill. Cook for 10 to 12 minutes. Turn the skewers occasionally. The chicken should reach an internal temperature of 165°F (75°C). You want to see golden grill marks on the chicken. Once done, take the skewers off the grill. Let them rest for a few minutes before serving. Marination is key for flavor. I recommend marinating chicken for at least 30 minutes. For deeper flavor, marinate up to 2 hours. The longer you marinate, the better the taste. To enhance flavor, add fresh herbs like basil or cilantro. You can also squeeze extra lemon juice for a zesty kick. If you want more heat, a pinch of red pepper flakes works well. Overcooking chicken is a common mistake. To avoid this, use medium-high heat. Grill the chicken for 10-12 minutes, turning them every few minutes. The chicken should reach 165°F (75°C) for safety. To get those beautiful grill marks, place the kabobs diagonally on the grill. This gives them a nice char and a great look. Don’t move them too soon; let them sear! When serving, pair these kabobs with fresh sides. A simple salad or rice complements them well. Grilled veggies make a colorful addition too. For presentation, arrange the kabobs on a platter. Sprinkle chopped parsley for color. You can also serve them with lemon wedges for an extra squeeze of flavor. Pro Tips Marinate Longer for More Flavor: If time allows, marinate the chicken for up to 2 hours. This will enhance the flavors and tenderness of the chicken. Use Fresh Herbs: Fresh herbs can elevate the dish. Consider adding fresh oregano or thyme instead of dried for a brighter flavor. Skewer Variations: Experiment with different vegetables like zucchini, cherry tomatoes, or mushrooms for added variety and taste. Check for Doneness: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. {{image_2}} You can use many vegetables with your kabobs. Zucchini, mushrooms, and cherry tomatoes all work well. They add color and taste. You can also try using asparagus or eggplant. Just cut them into similar sizes for even cooking. For skewering, use metal or soaked wooden sticks. Metal ones are reusable and won't burn. Wooden skewers need soaking for 30 minutes. This helps prevent them from catching fire on the grill. If you want to change the protein, try shrimp or beef. Both cook well and soak up the marinade's flavor. For a tasty vegetarian option, use firm tofu or tempeh. These proteins absorb flavors nicely and give a hearty bite. Another option is to use chickpeas or seitan. These are great plant-based alternatives and rich in protein. You can still use the same marinade for these options. To add heat, mix in some red pepper flakes or cayenne pepper. This will give your kabobs a spicy kick. You can also try adding smoked paprika for a deeper flavor. Experiment with other spices like cumin or coriander. These can change the flavor profile and keep your meals exciting. Mix and match to find your favorite spice combinations. Refrigeration Tips After grilling, let the kabobs cool for a bit. Place them in an airtight container. Store in the fridge for up to three days. If you want to keep them fresh, add a slice of lemon on top. This helps lock in flavor. Freezing Kabobs For longer storage, you can freeze the kabobs. Wrap each skewer tightly in plastic wrap. Then, place them in a freezer bag. They can stay frozen for up to three months. To enjoy later, thaw them in the fridge overnight before reheating. Best Methods to Reheat The best way to reheat kabobs is on the grill or in an oven. Preheat your grill to medium heat. Grill for about five minutes, turning halfway. If using an oven, set it to 350°F. Bake for 10-15 minutes until warmed through. Maintaining Flavor and Texture To keep the kabobs tasty, avoid using a microwave. Microwaving can make them rubbery. When reheating, cover the kabobs with foil. This traps moisture and keeps them juicy. Enjoy your delicious leftovers! To check if your chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. The internal temperature should reach 165°F (75°C). This ensures the chicken is safe to eat. If you don’t have a thermometer, cut into a piece. The meat should be white, not pink. Juices should run clear. Always check a few pieces to be sure. Yes, you can make these kabobs in the oven. Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper. Bake them for about 15-20 minutes. Flip the kabobs halfway through cooking. Check the internal temperature as before. This method gives you tasty kabobs even without a grill. Lemon Herb Chicken Kabobs are great with various sides. Here are some ideas: - Grilled vegetables, like zucchini and asparagus - A fresh salad with mixed greens and a light dressing - Rice or quinoa for a filling option - Pita bread or flatbreads for a fun twist - Tzatziki sauce for dipping These sides add color and flavor to your meal. Enjoy experimenting with different combinations! We've covered everything you need for Lemon Herb Chicken Kabobs. We started with key ingredients, including chicken, vegetables, and a simple marinade. Then, I shared step-by-step instructions for marinating, preparing skewers, and grilling. Tips for perfecting your kabobs help enhance flavor and technique. Plus, I offered variations for different tastes and storage tips to keep leftovers fresh. Simple and flexible, these kabobs can impress anyone. Enjoy your cooking!

Lemon Herb Chicken Kabobs

Delicious grilled chicken kabobs marinated in lemon and herbs, perfect for summer barbecues.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1.5 pounds chicken breast, cut into 1-inch cubes
  • 1 whole lemon (juice and zest)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 whole red bell pepper, cut into 1-inch pieces
  • 1 whole yellow bell pepper, cut into 1-inch pieces
  • 1 whole red onion, cut into wedges
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • In a large bowl, combine the lemon juice and zest, olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper. Whisk together to create a marinade.
  • Add the chicken cubes to the marinade and mix well to ensure all pieces are coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for more flavor).
  • While the chicken is marinating, soak wooden skewers in water for about 30 minutes to prevent them from burning during cooking.
  • Preheat the grill to medium-high heat.
  • Once marinated, thread the chicken onto the skewers, alternating with pieces of bell peppers and onion for added color and flavor.
  • Place the skewers on the preheated grill and cook for 10-12 minutes, turning occasionally until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
  • Remove the skewers from the grill and let them rest for a few minutes.
  • Serve the kabobs garnished with freshly chopped parsley for a pop of color and additional flavor.

Notes

Soak wooden skewers before grilling to prevent burning.
Keyword chicken, grill, herbs, kabobs, lemon