Juicy Grilled Chicken Kabobs (Printable Version)

# What You'll Need:

→ For the Kabobs

01 - 700 g boneless, skinless chicken breast or thighs, cut into 2.5 cm cubes
02 - 1 medium zucchini, sliced into 1 cm thick rounds
03 - 1 medium yellow squash, sliced into 1 cm thick rounds
04 - 1 large red onion, cut into 2.5 cm chunks
05 - Metal or wooden skewers, soaked if wooden

→ For the Marinade

06 - 60 ml extra-virgin olive oil
07 - 2 tbsp fresh lemon juice
08 - 1 tbsp red wine vinegar
09 - 2 tbsp honey
10 - 2 tsp smoked paprika
11 - 3 cloves garlic, finely minced
12 - 2 tbsp fresh cilantro, chopped
13 - 2 tbsp fresh parsley, chopped
14 - 1 tsp fine sea salt
15 - 0.5 tsp ground black pepper

# Step-by-Step Directions:

01 - Whisk together olive oil, lemon juice, red wine vinegar, honey, smoked paprika, minced garlic, cilantro, parsley, salt, and black pepper in a large mixing bowl or zip-top bag.
02 - Add chicken pieces to the marinade, ensuring all pieces are coated evenly. Seal and refrigerate for at least 1 hour, or overnight for optimal flavor.
03 - If using wooden skewers, soak them in water for 30 minutes to prevent burning. Remove chicken from marinade and discard marinade.
04 - Thread marinated chicken, zucchini, yellow squash, and red onion alternately onto skewers, leaving a small space between each ingredient for even cooking.
05 - Preheat grill to 175°C (medium heat). Place kabobs on grill and cook for 4–5 minutes per side, turning twice, until chicken reaches an internal temperature of 74°C. Serve immediately.
06 - Preheat oven to 205°C. Arrange kabobs on a foil-lined, rimmed baking sheet. Bake for 15–18 minutes, or until chicken is cooked through, then broil for 1 minute to brown.
07 - Arrange kabobs in greased air fryer basket. Cook at 175°C for 10 minutes, flip, and cook for an additional 7–9 minutes until chicken is fully cooked.

# Helpful Notes:

01 - Allow chicken to marinate overnight for deeper flavor.
02 - Always check that chicken is cooked to 74°C using a meat thermometer.
03 - Do not overcrowd skewers to ensure even grilling and perfect texture.
04 - For leftovers, store in an airtight container for up to 5 days in the refrigerator, or freeze up to 3 months.

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