Ingredients
Equipment
Method
- Begin by ensuring your chicken is cut into uniform 1-inch cubes. This consistency is key for even cooking on the grill. Next, prepare your vegetables: chop the bell pepper and red onion into similarly sized chunks, about 1-inch square, so they cook at the same rate as the chicken. Halve or quarter any larger cherry tomatoes if desired, and cut the zucchini into 1-inch thick rounds or half-moons. Having all your components ready before marinating saves time and makes the process smoother.1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes, 1 large bell pepper (any color), cut into 1-inch chunks, 1 medium red onion, cut into 1-inch chunks, 1 cup cherry tomatoes, 1 zucchini, cut into 1-inch rounds or half-moons
- In a medium bowl, whisk together all the marinade ingredients: olive oil, soy sauce (or tamari), lemon juice, minced garlic, dried oregano, dried basil, black pepper, and optional red pepper flakes. Taste the marinade and adjust seasonings as needed.1/2 cup olive oil, 1/4 cup soy sauce (or tamari for gluten-free), 2 tablespoons lemon juice, 2 cloves garlic, minced, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon black pepper, Pinch red pepper flakes
- Place the cubed chicken into a large resealable bag or a shallow dish. Pour about two-thirds of the marinade over the chicken, ensuring each piece is well coated. Then, add the prepared bell pepper, red onion, zucchini, and cherry tomatoes to the same bag or dish. Pour the remaining one-third of the marinade over the vegetables and gently toss to coat. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld. For optimal flavor penetration, it’s recommended to marinate for at least 2 hours.1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes, 1 large bell pepper (any color), cut into 1-inch chunks, 1 medium red onion, cut into 1-inch chunks, 1 cup cherry tomatoes, 1 zucchini, cut into 1-inch rounds or half-moons
- If you are using wooden skewers, remember to soak them in water for at least 30 minutes before assembling to prevent them from burning on the grill. Once soaked or if using metal skewers, thread the marinated chicken and vegetables onto the skewers, alternating between chicken pieces and the different vegetables. Don't pack the ingredients too tightly; leave a little space between each piece to ensure even cooking and prevent steaming.
- Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Lightly oil the grill grates just before placing the kabobs on to further minimize sticking.
- Carefully place the assembled kabobs onto the preheated grill. Grill for approximately 10-15 minutes, turning them every 3-4 minutes, until the chicken is cooked through and no longer pink in the center, and the vegetables are tender and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).
- Once cooked, remove the Grilled Chicken Kabobs from the grill and let them rest for a few minutes before serving. This allows the juices in the chicken to redistribute, resulting in a more tender and flavorful bite. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for up to 2-3 months.
