Description
Tender, marinated chicken paired with colorful vegetables creates a meal that pleases both kids and adults while keeping dinner prep surprisingly simple.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large red bell pepper, cut into chunks
- 1 large green bell pepper, cut into chunks
- 1 medium red onion, cut into chunks
- 1 pint cherry tomatoes
- 8–10 wooden skewers, soaked in water for 30 minutes
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Step: Whisk together olive oil, lemon juice, minced garlic, oregano, salt, pepper, and paprika in a large bowl.
- Step: Add cubed chicken to the marinade, tossing to coat completely, cover and refrigerate for 2 to 8 hours.
- Step: Cut all vegetables into similar-sized pieces, roughly 1-inch chunks.
- Step: Thread marinated chicken and vegetables onto soaked skewers, alternating colors.
- Step: Heat your grill to medium-high heat (400-450°F), cleaning and oiling the grates.
- Step: Place kabobs on the grill and cook for 12-15 minutes, turning every 3-4 minutes until chicken reaches 165°F internally.
Notes
Marinate the chicken in the morning for easy assembly later. Always soak wooden skewers to prevent burning. Avoid overcrowding skewers for even cooking. Leftovers can be stored in the refrigerator for up to 3 days (remove from skewers first). Can be baked at 425°F for 15-20 minutes if a grill is unavailable.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 kabobs
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: grilled chicken kabobs, summer bbq, chicken skewers, healthy dinner, grilling recipes