These Grilled Chicken and Veggie Kabobs are an easy, colorful dinner made with juicy marinated chicken, zucchini, red onion, and bell peppers. The simple herb marinade gives everything fresh, savory flavor while helping the chicken stay tender and delicious on the grill.
Why You’ll Love These Grilled Chicken Kabobs
These chicken and vegetable skewers are a simple way to get a complete meal on the grill. The chicken is flavorful and tender, the vegetables become lightly charred and sweet, and everything cooks together for easy cleanup.
You’ll love this recipe because it is:
- Fresh, colorful, and packed with flavor
- Easy to prep ahead
- Great for summer grilling
- Made with protein and vegetables
- Simple to customize with your favorite veggies
- Perfect for family dinners, cookouts, and meal prep
Kabobs are perfect for summer cookouts, weeknight dinners, meal prep, or feeding a crowd. They are easy to customize, fun for kids to help assemble, and pair well with rice, salads, pita bread, or grilled corn.
Tips for the Best Chicken Kabobs
Cut Everything Evenly
Try to cut chicken and vegetables into similarly sized pieces so they cook at the same rate.
Do Not Over-Marinate
The lemon juice in the marinade can start to change the chicken’s texture if it sits too long. Four hours is plenty for great flavor.
Use Chicken Thighs for Extra Juiciness
Chicken breasts work well, but boneless skinless chicken thighs are especially forgiving and stay juicy on the grill.
Leave Space Between Ingredients
Packing ingredients too tightly on the skewers can cause them to steam instead of char. A little space helps everything cook more evenly.
Check the Chicken Temperature
The safest and easiest way to know your chicken is done is with an instant-read thermometer. Chicken should reach 165°F in the thickest pieces.
Easy Variations
Greek Chicken Kabobs
Add crumbled feta, olives, and a side of tzatziki for a Greek-inspired meal.
Spicy Chicken Kabobs
Add crushed red pepper flakes, cayenne, or a spoonful of chili garlic sauce to the marinade.
Honey Herb Chicken Kabobs
Whisk 1 tablespoon honey into the marinade for a lightly sweet, caramelized finish.
Add More Vegetables
Try mushrooms, cherry tomatoes, yellow squash, corn rounds, or pineapple chunks.
Make It a Bowl
Remove the cooked chicken and vegetables from the skewers and serve over rice, quinoa, couscous, or greens.
Meal Prep and Storage
You can cut the chicken and vegetables up to 1 day ahead and store them separately in airtight containers in the refrigerator.
The chicken can also marinate for up to 4 hours before grilling.
Store leftover kabobs in an airtight container in the refrigerator for up to 4 days. Remove the chicken and vegetables from the skewers before storing for easier reheating.
Reheat gently in a skillet, microwave, or air fryer until warmed through.
More Delicious Grill Recipes:
- Balsamic Grilled Chicken
- Grilled Zucchini with Lime Marinade
- Homemade Grilled Pizza
- Grilled Peaches with Coconut Cream
- Grilled Island Chicken Kabobs
Grilled Chicken and Veggie Kabobs
Ingredients
- 1/3 cup olive oil
- 3 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1 tsp dried oregano
- 2 cloves garlic minced
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 1/2 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 2 medium zucchini sliced into thick half-moons
- 1 large red onion cut into 1-inch pieces
- 2 bell peppers cut into 1-inch pieces
- Cooking spray or extra olive oil for the grill
- Fresh parsley, basil, or lemon wedges for serving
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to help prevent burning.Metal skewers do not need to be soaked.
- In a large bowl or zip-top bag, whisk together olive oil, lemon juice, parsley, basil, oregano, garlic, Dijon mustard, salt, pepper, and paprika.Add the chicken pieces and toss until fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- While the chicken marinates, cut the zucchini, red onion, and bell peppers into similar-sized pieces so they cook evenly.
- Thread the marinated chicken, zucchini, red onion, and bell peppers onto skewers, alternating ingredients as you go.Leave a little space between pieces so the heat can circulate and cook everything evenly.
- Preheat the grill to medium-high heat, about 400°F. Lightly oil the grates or spray the kabobs with cooking spray.Grill kabobs for 10–14 minutes, turning every 3–4 minutes, until the chicken is cooked through and the vegetables are lightly charred and tender. The chicken should reach an internal temperature of 165°F.
- Remove kabobs from the grill and let them rest for a few minutes.Garnish with extra fresh herbs and serve with lemon wedges if desired.
