These grilled chicken kabobs are made with boneless, skinless chicken breasts and colorful vegetables that are seasoned to perfection. An easy dinner that is an instant crowd-pleaser.
Kabobs are one of my favorite grilling recipes. They are the perfect summer recipe, full of flavor and with a medley of seasoned vegetables.
HOW DO YOU MAKE GRILLED CHICKEN KABOBS?
Seasonings and vegetables are one of the most important parts of this recipe. I love to use a variety of seasonings to kick things up a notch. Rosemary, sage, thyme, and black pepper are my go-to ingredients.
Grab a skewer and rotate vegetables and chicken and then douse in a generous sprinkling of seasonings. Grill for 5-7 minutes, or until the chicken is fully cooked, and oúla, you have mouthwatering grilled chicken kabobs.
Grilled chicken and vegetable skewers are very versatile. Mix in different vegetables to create different flavors. Consider adding in sliced jalapéno or even green chilis to add a little spice.
If you’re using wooden skewers for the kabobs, make sure you pre-soak them in cold water before placing them on a hot grill. Allowing them to burn can cause the skewers to break and crumble.
You can use chicken breast, thighs, or even chicken tenderloins, it’s completely up to you. You can also substitute different vegetables if you choose. The best thing about chicken kabobs is that you can easily customize them to you and your family’s preferred tastes.
Consider substituting in these other great vegetables
- jalapéno
- green chilis
- poblano peppers
- mushrooms
- potatoes
WHAT IS THE BEST WAY TO EAT A SKEWER?
You can eat these skewers the same way you eat corn on the cob, or you can get fancy and use a fork to remove the chicken and vegetables. It’s up to you and your preferred way to consume these kabobs. It’s always advised to remove the skewers for children to prevent a choking hazard.
WHAT’S THE BEST WAY TO GRILL CHICKEN SKEWERS?
My favorite way is to always use my outdoor grill. We use a Big Green Egg and it’s the best grill on the market in my opinion. Of course, you can always use an indoor smokeless grill. I love the Big Green Egg because it’s easy to control and maintain the temperature, and I’ve personally never had better results on an outdoor grill than with this one.
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MORE CHICKEN RECIPES YOU”LL LOVE
- Ranch Chicken Burgers
- Crock Pot Chicken Tacos
- King Ranch Chicken Casserole
- Grilled Stuffed Chicken Breast
Grilled Chicken Kabobs
Ingredients
- 2 chicken breasts cut into bite-sized pieces
- 2 bell peppers
- 1 onion
- 1 squash
- 1 zucchini
Seasonings
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp marjoram
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp sage
Instructions
- Heat the grill to 350 degrees Fahrenheit.
- Cut chicken into bite-sized pieces.
- Slice vegetables into small bite-sized pieces.
- Rotate chicken and vegetables on pre-soaked skewers.
- Cover skewers in prepared seasoning.
- Grill for 5-10 minutes or until chicken is fully cooked.
Notes
Nutrition
