Traeger Smoked Chicken Kebabs
Juicy chicken and seasoned vegetables threaded onto skewers and smoked on a Traeger grill for an easy, flavorful meal. Great for weeknight dinners or BBQ parties.
Ingredients
- 1.5 lb boneless skinless chicken breasts or thighs
- 1 large red onion cut into 1-inch pieces
- 1 large bell pepper (any color) cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 8-10 count wooden or metal skewers (if wooden
Instructions
- In a large bowl, combine the cubed chicken, red onion, and bell pepper.
- Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Toss well to ensure everything is evenly coated.
- Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Preheat your Traeger grill to 225°F (107°C) and allow it to come to temperature, with the lid closed for 10-15 minutes.
- Thread the marinated chicken and vegetables alternately onto the skewers, leaving a small space between each piece.
- Place the skewers directly on the grill grates. Smoke for 45-60 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- For a slightly charred finish, increase the grill temperature to 375°F (190°C) for the last 10-15 minutes, flipping occasionally.
- Remove the kebabs from the grill and let them rest for 5 minutes before serving hot.
Notes
For best results, marinate the chicken for at least 2 hours, or ideally overnight, to maximize flavor and tenderness. You can experiment with different vegetables like zucchini, cherry tomatoes, or mushrooms. Serve these kebabs with rice, a fresh salad, or pita bread.