Description
Juicy, flavorful chicken kabobs with colorful bell peppers, zucchini, and red onion, all marinated in a zesty Mediterranean-inspired herb and lemon marinade. Perfect for summer grilling and guaranteed to please the whole family!
Ingredients
Units
Scale
Chicken & Vegetables:
- 6 long bamboo skewers (or metal skewers)
- 1 lb boneless skinless chicken breast (cut into 1.5 inch pieces)
- 2 large bell peppers (cut into 1.5 inch pieces)
- 2 medium zucchini (sliced into 1/2 inch rounds)
- 1 large red onion (cut into 1.5 inch pieces)
Marinade:
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 2 cloves garlic (minced)
- 2 tbsp fresh dill (chopped)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp sea salt
- 1/2 tsp black pepper
Instructions
- Prepare the Skewers: If using bamboo skewers, soak them in water for 30-60 minutes before using them on the grill. This important step prevents the skewers from burning during grilling and ensures they remain intact throughout the cooking process.
- Mix the Marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped dill, chopped parsley, sea salt, and black pepper until well combined. The acidity from the lemon juice will help tenderize the chicken while the herbs and garlic infuse flavor.
- Assemble the Kabobs: Thread the chicken pieces and vegetables onto the skewers, alternating between chicken, bell peppers, zucchini, and red onion. Leave a small space between each piece to ensure even cooking throughout each kabob.
- Marinate: Place the assembled kabobs in a casserole dish or on a sheet pan, and pour the marinade evenly over them, ensuring all pieces are coated. Cover with plastic wrap and refrigerate for at least 30 minutes, though longer marinating (up to 4 hours) will further enhance flavors.
- Preheat and Grill: When ready to cook, preheat your grill to medium-high heat (around 375-400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
- Cook Until Done: Place the chicken kabobs on the grill and close the lid. Cook for 5-8 minutes per side, turning occasionally, until the chicken is completely cooked through and reaches an internal temperature of 165°F and vegetables are tender with slight char marks.
Notes
- For best results, cut all ingredients in similar sizes to ensure even cooking.
- You can prepare these kabobs up to a day ahead and keep them marinating in the refrigerator.
- If you don’t have a grill, these kabobs can also be cooked under a broiler for 5-7 minutes per side or in a 425°F oven for about 20-25 minutes.
- For a variation, try adding cherry tomatoes, mushrooms, or pineapple chunks to the skewers.
- Serve with tzatziki sauce, hummus, or a side of rice pilaf for a complete meal.
Nutrition
- Serving Size: 1 kabob
- Calories: 265kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
