Chicken and Vegetable Kebabs
Super tender, juicy chicken and vegetable kebabs made with the tastiest marinade that is so easy to throw together.
I stumbled upon a recipe for chicken and vegetable kebabs on Cooking Classy that sounded delicious and super easy to make. I marinated the chicken for an hour before grilling and it was flavorful, juicy, and tender. The vegetables were a tasty accompaniment to the chicken and it was nice to use less meat and more veg. These kebabs paired so nicely with tabbouleh, hummus, and flatbread and my entire family loved this healthy and delicious meal.
How to Make Chicken and Vegetable Kebabs
Make the marinade by combining the olive oil, lemon juice, vinegar, minced garlic, oregano, basil, thyme, coriander, sea salt, freshly cracked pepper, and crushed red pepper flakes together in a large zip lock bag. Seal and massage the bag to combine the ingredients well.
Add the chicken to the bag turning to coat then seal. Place into the refrigerator to marinate for 45 minutes up to 2 hours. Side Note: Marinate for no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients.
Heat your grill to medium-high heat or your cast iron grill pan over medium-high heat on the stovetop until nice and hot.
Thread chicken pieces onto the skewers alternating with zucchini, bell pepper, and onion.
Brush the grill or grill pan with olive oil grill then add the skewered and grill until the chicken registers 165°F in the center, about 8 – 12 minutes, rotating a few times throughout cooking. Serve and enjoy.
Equipment
- Cast Iron Grill Pan
- Wooden Skewers
Ingredients
Marinade:
- ¼ cup olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp white wine vinegar **red wine vinegar works too!
- 3 large cloves of garlic, minced
- 1½ tsp dried oregano
- 1½ tsp dried basil
- ½ tsp dried thyme
- ½ tsp dried coriander
- Sea salt and freshly cracked pepper, to taste
- Crushed red pepper flakes
- 2 chicken breasts, boneless, skinless, cut into bite-size pieces
Remaining Ingredients:
- 1 zucchini, cut into coins
- 1 red bell pepper, cut into bite-size pieces
- 1 small red onion, cut into bite-size pieces
Instructions
- Make the marinade by combining the olive oil, lemon juice, vinegar, minced garlic, oregano, basil, thyme, coriander, sea salt, freshly cracked pepper, and crushed red pepper flakes together in a large zip lock bag. Seal and massage the bag to combine the ingredients well.
- Add the chicken to the bag turning to coat then seal. Place into the refrigerator to marinate for 45 minutes up to 2 hours. Side Note: Marinate for no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients.
- Heat your grill to medium-high heat or your cast iron grill pan over medium-high heat on the stovetop until nice and hot.
- Thread chicken pieces onto the skewers alternating with zucchini, bell pepper, and onion.
- Brush the grill or grill pan with olive oil grill then add the skewered and grill until the chicken registers 165°F in the center, about 8 - 12 minutes, rotating a few times throughout cooking. Serve and enjoy.
Let the summer party begin! These kebabs look droolworthy, Pam.
I enjoy kebabs and these look very good. I shy away from the beef version as the veggies are still raw when the meat is done to my liking so we go with chicken – I give these a try.
Beautiful. We would live this en tree for dinner.