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Grilled chicken kabobs with colorful vegetables, charred edges, and fresh herbs for the perfect summer meal.

Grilled Chicken Kabobs

Juicy Grilled Chicken Kabobs marinated in lemon, soy sauce, and herbs, then grilled to smoky perfection with colorful vegetables.
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Prep Time 25 minutes
Cook Time 12 minutes
Marinate Time 2 hours
Total Time 2 hours 40 minutes
Servings: 6 kabobs
Course: Dinner, Grilling, Main Course
Cuisine: American, Mediterranean-Inspired
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • ⅓ cup Olive oil
  • ¼ cup Lemon juice Freshly squeezed
  • 3 tablespoon Soy sauce
  • 2 tablespoon Honey
  • 4 cloves Garlic Minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon Smoked paprika
  • ½ teaspoon Black pepper
  • ½ teaspoon Salt
Chicken & Vegetables
  • 2 lbs Boneless skinless chicken thighs or breasts Cut into 1.5-inch cubes
  • 2 Bell peppers Cut into 1.5-inch pieces
  • 1 large Red onion Cut into chunks
  • 1 medium Zucchini Sliced into thick rounds
Garnish & Serving
  • Fresh parsley Chopped, for garnish
  • Lemon wedges For serving
  • Tzatziki or ranch Optional for dipping

Equipment

  • Wooden or metal skewers Soak wooden skewers to prevent burning
  • Large mixing bowl For marinating chicken
  • Grill Medium-high heat (~400°F)
  • Instant-read thermometer To check internal temperature
  • Knife For cutting vegetables and chicken
  • Cutting board For prep work
  • Tongs For flipping kabobs on the grill
  • Small bowl For whisking marinade

Method
 

  1. Whisk olive oil, lemon juice, soy sauce, honey, garlic, and spices.
  2. Toss cubed chicken in marinade until coated.
  3. Cover and refrigerate 2–8 hours.
  4. Cut vegetables to uniform size.
  5. Alternate chicken and vegetables with small gaps.
  6. Set to medium-high heat (about 400°F).
  7. Brush grill grates to prevent sticking.
  8. Cook 10–12 minutes, turning every 3 minutes.
  9. Ensure chicken reaches 165°F internally.
  10. Let kabobs sit 5 minutes before serving.
    Grilled chicken kabobs with colorful vegetables, charred edges, and fresh herbs for the perfect summer meal.
  11. Sprinkle parsley, serve with lemon wedges and dipping sauce.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.