Chicken Kabobs are the perfect grilled dinner for your outdoor cooking season. Beautifully charred exterior with a tender inside.
This grilled chicken recipe is perfect for summer cookouts. For more Grilled Dinner Recipes, try Grilled Cilantro Lime Shrimp, and Easy Grilled Chicken Breasts.
Sabrina’s Chicken Kabobs Recipe
This juicy Chicken Kabob recipe is inspired by classic Greek dishes, and is super easy to make. Set aside enough time to prep a bowl of marinade, let the meat and veggies absorb all the flavors, then grill to perfection for a fantastic meal. Complete this meal with other Mediterranean favorites like Greek Salad, Orzo Salad, or Greek Pasta Salad. Can’t cook outside? I’ve included air fryer instructions below the recipe card.
Recipe Card
Ingredients
- 1/4 cup olive oil
- 5 cloves garlic , minced
- 1 teaspoon paprika
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds chicken breast , cut into 1" thick chunks
- 1 yellow squash , cut into 1/2" coins
- 1 zucchini , cut into 1/2″ coins
- 1 red bell pepper , cut into 1″ chunks
Instructions
- Add olive oil, garlic, salt, pepper, paprika, oregano, basil and crushed red pepper flakes in large ziplock bag.
- Add the chicken, zucchini, squash and bell pepper to the marinade and let marinate for 30 minutes, and no longer than 2 hours because of the vegetables.
- While meat is marinating, add wooden skewers to a container with water and let them soak.
- Heat your grill to medium heat.
- If using a grill, skewer the food, alternating pieces on metal or soaked wooden skewers.
- Grill the chicken, 6-7 minutes per side, until seared outside, and cooked to 165 degrees on the inside.
Nutrition
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Chef’s Note
If you’re using wooden skewers, letting them soak in water is a very important step. Soak the skewers for at least 30 minutes. The wooden skewers absorb the moisture, which then stops them from burning and splintering on the hot grill. This isn’t necessary if you use metal skewers.
Table of contents
Can this be made ahead of time?
This tastes best when made fresh, but you can prep the chicken skewers ahead of time. To prepare, marinate the chicken and vegetables according to the original recipe instructions. Then thread the chicken and veggies onto the skewers. Place the raw kabobs in a ziplock bag, and store them in the fridge for 1-2 days before grilling. Make sure there isn’t any excess marinade in the bag once stored, or the veggies will become mushy in texture.
How to Store
- Serve: Don’t leave out at room temperature for more than 2 hours.
- Store: If you have any leftovers, place in a large plastic bag, or remove the chicken and veggie pieces from the skewers to place them in an airtight container. Stored in an an airtight container, the recipe can stay good in the fridge for up to 4 days.
- Freeze: You can also seal and freeze for up to 3 months. Let the recipe thaw in the fridge before reheating and serving.
Alternative Cooking Methods
- To cook these in the air fryer, place the chicken and veggies in the marinade, just like in the original recipe instructions.
- Preheat your air fryer to 400 degrees, then spray the air fryer basket with nonstick cooking spray.
- Thread the chicken, squash, zucchini, and pepper pieces on the skewers. Place the prepared kabobs in a single layer in the air fryer basket. You’ll likely have to cook in batches so that you don’t overcrowd the skewers.
- Cook for 5 minutes, then flip and cook for another 5 minutes. Carefully remove from the air fryer and repeat with the remaining kabobs.
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