Flavorful chicken and vibrant vegetables threaded onto skewers and grilled to perfection. A healthy and delicious meal, great for summer cookouts.
Grilled Chicken Veggie Kabobs
Flavorful chicken and vibrant vegetables threaded onto skewers and grilled to perfection. A healthy and delicious meal, great for summer cookouts.
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 1 large red bell pepper cut into 1-inch pieces
- 1 large green bell pepper cut into 1-inch pieces
- 1 medium zucchini cut into 1/2-inch thick half-moons
- 1 medium red onion cut into 1-inch pieces
- 2 tbsp olive oil for marinade
- 2 tbsp lemon juice for marinade
- 1 tbsp soy sauce for marinade
- 1 tsp garlic powder for marinade
- 1/2 tsp dried oregano for marinade
- 1/4 tsp black pepper for marinade
- 8-10 count metal or soaked wooden skewers for kabobs
Instructions
- In a large bowl, combine the cubed chicken with olive oil, lemon juice, soy sauce, garlic powder, oregano, and black pepper. Mix well to coat all chicken pieces. Cover and refrigerate for at least 20 minutes to marinate, or up to 4 hours.
- Preheat your grill to medium-high heat (about 375-400°F or 190-205°C). Lightly oil the grill grates.
- Thread the marinated chicken, red bell pepper, green bell pepper, zucchini, and red onion pieces onto the skewers, alternating the ingredients as desired. Leave a small space between each piece for even cooking.
- Place the kabobs on the preheated grill. Cook for 15-25 minutes, turning every 5-7 minutes, until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender-crisp with nice char marks.
- Remove the kabobs from the grill and let them rest for a few minutes before serving. Enjoy hot!
Notes
For extra flavor, marinate the chicken for at least 30 minutes, or up to 4 hours in the refrigerator. If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning. Serve with a sprinkle of fresh parsley or a squeeze of lemon.
