Name: Chicken Kabobs
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Ingredients: 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 3 cloves garlic, minced; 1 tablespoon Dijon mustard; 1 tablespoon honey; 2 teaspoons dried oregano; 1 teaspoon kosher salt; ½ teaspoon coarse ground black pepper; 1½ pounds boneless skinless chicken breasts or thighs; 1 red bell pepper; 1 zucchini ((8 to 9 ounces)); ½ large red onion; 8 (8-inch) wooden or metal skewers

Recipe Overview

Why you’ll love it: Chicken kabobs are a summer grilling staple and this version just might be the best ever! A simple honey Dijon marinade results in juicy, flavorful chicken and smoky charred veggies make it a meal.

How long it takes: 1 hour (including marinating time)
Equipment you’ll need: grill, skewers, medium bowl
Servings: 4

Grilled chicken kebabs with pieces of zucchini, red bell pepper, and red onion on wooden skewers, arranged on a white surface.

This Feels Like Summer

There are some meals that just feel like summer, and this is one of them.

There’s something special about food on skewers, cooked outside, eaten right off the stick. It’s casual, a little messy, and nobody’s worried about doing things perfectly.

The awesome thing about chicken kabobs (and steak kabobs!) is that those small bites of meat take just minutes to cook on the grill. They’re ready in 15 minutes or less!

What makes it special:

Juicy, flavorful chicken: The marinade has just the right balance of savory, tangy, and sweet flavors to complement the chicken, and marinating the chicken ensures that it’s tender and juicy, as well.
A main and a side in one: The chicken and vegetables cook together on the skewers. It’s all you need for a light meal, or you can add a grain (like my yellow rice) for a more filling dinner.
Easy to customize: Use whatever veggies look good at the farmers market or your garden harvest!

Ingredient Notes

There are two main components of this recipe: the marinade and the kabobs. Here’s what you’ll need for each.

Marinade: The marinade begins with olive oil to carry the flavor into the chicken and keep it moist. Red wine vinegar is added as a tenderizer and for tangy flavor. The marinade is flavored with garlic, Dijon mustard, honey, dried oregano, kosher salt, and coarsely ground black pepper.
Kabobs: Use boneless skinless chicken breasts or thighs which are easy to cut into pieces, and cook quickly. Red bell pepper, zucchini, and red onion are alternated with the chicken on the skewers. For the best results, cut everything to about the same size so it cooks at the same rate. You can use wooden or metal skewers.

Recipe Tip

Soak wooden or bamboo skewers. This will keep them from burning on the grill, so it’s pretty important! They’ll still char a little bit but they won’t turn to ash.

How to Make Chicken Kabobs

Make the marinade. Whisk the ingredients in a medium bowl until completely blended. If you’re using wooden skewers, soak them in water so thye don’t burn.

Nine small glass bowls containing minced garlic, dried herbs, black pepper, salt, honey, Dijon mustard, vinegar, and olive oil are arranged on a light surface.

A clear glass bowl containing olive oil, honey, and seasonings on a light countertop.

Marinate the chicken. Add the chicken to the marinade and stir to make sure each piece is coated. Cover and refrigerate for at least 30 minutes or up to 8 hours. (Don’t over-marinate or the chicken will be mushy!)

Get ready to grill. Preheat your grill to medium-high. While the grill is preheating, thread the chicken and veggies onto the skewers.

A glass bowl filled with raw, cubed chicken marinating in oil and seasonings on a light-colored surface.

A pair of hands covers a glass bowl of marinated raw chicken pieces with plastic wrap on a light gray surface.

Grill the kabobs. Place the chicken kabobs on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes to get a nice, even char. Make sure the chicken is cooked through and reaches an internal temperature of 165°F. I use my instant read thermometer and check several pieces of the chicken to make sure all of them are done.

Chicken and vegetable skewers, including zucchini, red onion, and red bell pepper, cooking on a grill.

Serve. Let the chicken kabobs cool briefly on a plate or platter before serving, so they’re easier to handle.

Grilled chicken skewers with pieces of red bell pepper, zucchini, and red onion on wooden sticks, arranged closely together.

Recipe Variations

Change up the vegetables. Try mushrooms, cherry tomatoes, yellow squash or funky heirloom varieties, or canned potatoes. (This is the only time I would ever use canned potatoes, but seriously, they are super good on the grill!)
Add spicy heat. Use a spicy brown mustard instead of Dijon for a little more kick.
Make a vegetarian option. If I’m grilling for a group of mixed eaters, I’ll make separate kabobs for the veggies and the chicken so the folks who don’t eat meat can help themselves to veggie kabobs. You may want to make a double batch of marinade so you can marinate the vegetables, too. Grilled halloumi kabobs are a great vegetarian option that you could easily grill alongside the chicken kabobs.
Use another marinade. Try my chicken thigh marinade, balsamic chicken marinade, or Greek chicken marinade.

What to Serve With Chicken Kabobs

Sides: To add a little extra substance to this meal, add a grain to serve alongside the kabobs. Instant Pot basmati rice has a beautiful nutty flavor, or try this Instant Pot quinoa for a little more protein. Homemade Texas toast garlic bread or chive bread are always a hit. A crisp wedge salad would pair well with the kabobs, or serve the kabobs over this house salad.
Cookout staples: Salads that can be made ahead and refrigerated until you’re ready to serve them are perfect for cookouts. A couple of my favorites are black-eyed pea salad or bruschetta orzo salad.