Chicken Kabobs

Four grilled chicken and vegetable kabobs with pieces of chicken, red onion, zucchini, and red bell pepper arranged on a round plate.

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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.

Prep Time15

Cook Time15

Additional Time30

Total Time1

Course: 4th of July/Memorial Day, Chicken, Grilling, Main Dish

Cuisine: American

Servings:

Author: Rachel Gurk

Ingredients

For Marinade:

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

For Kabobs:

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

Instructions

In a medium bowl, whisk together marinade ingredients until completely blended.
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
Cut the chicken into 1-inch cubes, as evenly as possible. Add chicken pieces to the bowl with the marinade, and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
1½ pounds boneless skinless chicken breasts or thighs
If using wooden skewers, soak them in water while the chicken marinates, to prevent burning.
8 (8-inch) wooden or metal skewers
On a clean cutting board, cut the bell pepper and onion into 1-inch pieces. Slice the zucchini into ½-inch thick half moons.
1 red bell pepper, 1 zucchini, ½ large red onion
Preheat the grill to medium-high heat (about 400 to 450°F). While the grill is preheating, thread marinated chicken and vegetables onto skewers, alternating them (see photo).
Grill skewers for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is golden brown and cooked through. The internal temperature of should be 165°F (see note).
Transfer to a plate and let cool for a few minutes before serving.

Notes

Pro tip: The chicken may take more or less time on the grill depending on how hot the grill is and the size of the pieces. I use my instant read thermometer and test several pieces, especially the ones that are in the center of the skewers to make sure they're thoroughly cooked.
Variations: Feel free to change up the vegetables. Use what's in season and what looks good to you. Try mushrooms, cherry tomatoes, yellow squash or heirloom squash, or canned potatoes. Instead of the Dijon, you could substitute a spicy brown mustard, or omit the mustard, if you're not a fan.
Different marinades to try: Try my chicken thigh marinade, balsamic chicken marinade, or Greek chicken marinade. Any of these would work well with chicken kabobs.

Nutrition

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