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Juicy grilled chicken kabobs served with rice, salad, and lemon wedges
Aitor

Chicken Kabobs On The Grill

Juicy Chicken Kabobs On The Grill made simple with marinated chicken, fresh veggies, and easy steps, perfect for summer BBQs or quick family dinners.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1.5 pounds Boneless skinless chicken breasts or thighs Cut into 1-inch pieces
  • 2 large Bell peppers Any color, cut into chunks
  • 1 large Red onion Peeled and cut into chunks
  • Wooden or metal skewers
For the Marinade
  • 3 tablespoons Olive oil
  • 2 tablespoons Lemon juice Freshly squeezed
  • 2 cloves Garlic Minced
  • 1 teaspoon Dried oregano
  • 0.5 teaspoon Paprika
  • Salt and pepper To taste

Method
 

  1. Step 1: Cut the chicken into 1-inch pieces. Slice bell pepper and red onion into chunks.
  2. Step 2: In a large bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add the chicken and toss to coat. Let the chicken marinate for at least 30 minutes.
  3. Step 3: If using wooden skewers, soak them in water for 30 minutes. Thread the chicken, bell pepper, and onion onto the skewers.
  4. Step 4: Preheat the grill to medium-high heat. Clean and lightly oil the grill grates.
  5. Step 5: Place the kabobs on the grill. Cook for 10–12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
  6. Step 6: Remove the chicken and vegetables from the grill. Let rest a few minutes before serving.

Notes

If you don’t have an outdoor grill, you can use a grill pan indoors for this recipe. Chicken thighs work well for even juicier kabobs.
Nutrition Information
Calories: 320 kcal
Fat: 18g
Saturated Fat: 4g
Carbohydrates: 8g
Fiber: 2g
Sugar: 4g
Protein: 30g
Cholesterol: 90mg
Sodium: 280mg