Grilled Chicken Kabobs
Tender, bright grilled chicken kabobs marinated with lemon and garlic, perfect for a family weeknight dinner.
Ingredients
Chicken and Marinade Ingredients
- 2 pounds boneless, skinless chicken breast, cut into 1 1/2 inch cubes (Trim excess fat and pat the pieces dry before marinating.)
- 1/3 cup olive oil (Use a mild olive oil to keep the flavors balanced.)
- 1/3 cup fresh lemon juice, about 2 lemons (Fresh lemon brightens the dish.)
- 1/4 cup low sodium soy sauce (Controls salt, especially if glazing with salt or honey.)
- 2 tablespoons honey (Adds caramelization; reduce to 1 tablespoon for less sweetness.)
- 3 cloves garlic, minced (Mince fresh for the best aroma.)
- 1 teaspoon ground cumin (Toasted lightly for extra flavor.)
- 1 teaspoon smoked paprika (Gives a subtle grill-like flavor.)
- 1/2 teaspoon black pepper (Freshly ground for best flavor.)
Vegetable Ingredients
- 1 medium red onion, cut into wedges (Thick wedges hold together on the skewer.)
- 2 bell peppers assorted colors, cut into 1 1/2 inch pieces (Mix colors for a cheerful plate.)
- Optional 8-10 cherry tomatoes (Add these last to avoid bursting too soon.)
- 12 wooden or metal skewers (Soak wooden skewers in water for 30 minutes to minimize charring.)
Instructions
Preparation
- Mix the marinade by whisking together olive oil, lemon juice, soy sauce, honey, minced garlic, cumin, smoked paprika, and black pepper.
- Place chicken cubes in a resealable bag or glass bowl, pour the marinade over and toss to coat. Let sit for 15 minutes at room temperature or refrigerate for 2 to 4 hours.
- Preheat the grill to medium-high, about 400°F to 425°F. Thread chicken, onion wedges, bell peppers, and optional cherry tomatoes onto skewers.
- Oil the grill grates with a brush or towel dipped in oil to reduce sticking.
Cooking
- Place skewers on the grill and cook for 10 to 12 minutes, turning every 3 to 4 minutes until chicken reaches an internal temperature of 165°F.
- Remove kabobs from grill and let rest for 3 to 5 minutes before serving.
Serving
- Serve kabobs family-style with warm pita, steamed rice, or salad. Consider adding a garlic yogurt sauce on the side.
Notes
Cooked kabobs keep in the fridge for up to 4 days. Reheat in the oven or stovetop, but avoid microwaving if possible. Freeze in portions for up to 3 months.