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Chicken kabobs loaded with juicy marinated chicken and vibrant vegetables are a warm-weather favorite at my house for good reason They are quick to prepare completely satisfying and everyone can pick their favorite pieces right off the skewer Whether you grill them outside or bake them in your oven this is one of those easy dinners that checks all the boxes for flavor and fun
I first decided to make these when I had extra zucchini and squash to use up They ended up becoming the go to recipe for our summer cookouts and now I keep a few skewers on hand year round
Ingredients
- Chicken breast or thighs: Opt for organic or local if available thighs will yield slightly juicier kabobs
- Zucchini: fresh and firm bright skin shows freshness great for absorbing marinade
- Yellow squash: choose squash with smooth skin and no spots adds mild flavor
- Red onion: look for onions with tight skin and no soft spots brings a touch of sweetness
- Other optional veggies: bell peppers mushrooms cherry tomatoes baby potatoes or asparagus all add color and variety
- Metal or wooden skewers: metal is reusable and helps cook from the inside wooden skewers need a good soak to avoid burning
- Smoked paprika: key for the marinade adds smoky depth use Spanish style for best color and flavor
- Fresh garlic: always use fresh cloves when possible for strongest flavor
- Cilantro and parsley: both for fresh herbal brightness use as much parsley as you like if not a cilantro fan
- Lemon juice: freshly squeezed lemon brings sharpness and balance bottled juice is less vibrant
- Red wine vinegar: high quality vinegar helps tenderize chicken and provides tang
- Honey: local honey brings natural sweetness and helps the marinade caramelize on the grill choose a variety you love
- To pick high quality ingredients: try to shop seasonal for your veggies and buy chicken from a trusted butcher or market
Step-by-Step Instructions
- Marinate the Chicken:
- Mix the Marinade
- Combine smoked paprika minced garlic lemon juice red wine vinegar honey cilantro and parsley in a large ziplock bag or bowl:
- Whisk until everything is blended well
- Add Chicken and Marinate:
- Place the chicken pieces into the marinade Seal or cover and gently toss so all pieces are coated Pop in the fridge for at least one hour for best results let marinate overnight for maximum flavor and tenderness
- Prepare the Skewers:
- Soak Skewers If using wooden skewers submerge in water for at least thirty minutes so they do not burn on the grill
- Skewer the Chicken and Veggies:
- Remove chicken from marinade Let excess marinade drip off Discard any leftovers from the bag or bowl Thread chicken and vegetables onto the skewers alternate for color and even cooking Keep enough space so heat can move between each piece
- Heat the Grill:
- Preheat your grill to medium about three hundred fifty degrees F Clean the grates well and lightly oil to prevent sticking
- Grill the Kabobs:
- Lay the skewers on the hot grill Allow to cook four to five minutes per side turning with tongs until the chicken is golden and reaches an internal temp of one hundred sixty five degrees F This usually takes about twelve to fifteen minutes
- Rest and Serve:
- Let the kabobs rest just a couple minutes off the grill before removing from skewers Serve hot and fresh
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One of my favorite parts of making these chicken kabobs is picking the veggies with my son at the farmers market The rainbow of colors makes the meal feel extra special and we always sneak a few bites hot off the grill
Storage Tips
Cool chicken and veggies fully then store in an airtight container in the fridge They will keep for up to five days For best texture reheat gently on the stovetop or in the oven to keep things juicy If freezing let cool first and use a freezer bag for up to two to three months then thaw overnight in the fridge
Ingredient Substitutions
Chicken thighs make for especially moist kabobs but chicken breast is lighter and just as tasty Marinate either for at least an hour Bell peppers or mushrooms can easily replace any other veggie For a lower carb approach use more zucchini and skip starchier items like potatoes
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Serving Suggestions
Pile kabobs over warm basmati or brown rice Serve with a side of tzatziki or a cool yogurt dip Rounded out with a light green salad or warm pita bread this works as either the centerpiece at a party or a speedy weekday meal
Cultural and Historical Context
Skewered meats are enjoyed in many cultures from Middle Eastern shish tawook to Mediterranean souvlaki and Asian yakitori Chicken kabobs bring the same universal appeal effortless cooking with big flavor and fun presentation Sharing a plate of skewers pulls everyone together around the table and feels festive any night of the week
Commonly Asked Questions
- → What types of chicken work best for kabobs?
Both chicken breast and thighs are great choices. Thighs offer extra juiciness, while breasts stay tender if not overcooked.
- → How long should the chicken marinate?
Marinate the chicken for at least 1 hour. For maximum flavor, let it sit overnight in the refrigerator.
- → Can I use different vegetables?
Absolutely! Zucchini, yellow squash, onions, peppers, mushrooms, and tomatoes all grill beautifully on skewers.
- → How do I know when the chicken is fully cooked?
Ensure an internal temperature of 165°F. Use a meat thermometer to check, especially near the center of each chunk.
- → Are there ways to prepare kabobs without a grill?
Yes! Try baking in a 400°F oven or using an air fryer at 350°F, flipping once for even cooking and browning.
- → What sides pair well with chicken kabobs?
Serve with rice, pita, tzatziki, simple salads, or extra grilled veggies for a complete summertime spread.