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Fire up your grills, folks! These Grilled Chicken Kebabs, marinated in a zestful blend of fresh herbs, lemon, and honey, are about to become your new favorite. Colorful, healthy, and ridiculously tasty, they’re perfect for any cookout, weeknight dinner, or even meal prep!
For the juiciest kebabs, don’t skip the marination process — it tenderizes the chicken, infuses flavor, and ensures every bite is packed with zesty, herbaceous goodness!
Easy Grilled Chicken Kebabs
These Grilled Chicken Kebabs are your passport to a flavor-packed culinary adventure, no ticket required. Loaded with tender chicken, vibrant veggies, and a zesty marinade, they are just the thing to shake up your grilling game. Trust me, one bite, and you’ll be hooked – it’s a medley of taste and texture that’s seriously hard to resist.
Easy to make, healthy, and downright delicious, these kebabs are the answer to your “what’s for dinner?” dilemma. Whether you’re cooking for a crowd or just want a fun, interactive meal for a family night, these kebabs deliver big time. So, fire up the grill and get ready to fall in love with these skewered beauties!
Why You’ll Love These Grilled Chicken Kebabs
- Quick Easy Recipe! This yummy grilled chicken recipe is perfect for beginners! It requires no special grilling skills or fancy ingredients. And if you don’t own a grill, no problem! You can cook the kebabs on a grill pan or under a broiler.
- Healthy and Delicious! These juicy marinated grilled chicken kebabs with vegetables are low-carb, keto-friendly, and super tasty! This is one healthy recipe that is just as good as it is good for you!
- BBQ Season Ready! Perfect for a backyard BBQ, summer pool party, or potluck, these kebabs are so unbelievably good that they are guaranteed to fly right off the serving platter! And they are kid-friendly too!
- Chicken Breasts – You will need some boneless skinless chicken breasts cut into chunks that are all about the same size.
- Veggies – For my kebabs, I used some red onion, red bell pepper, yellow bell pepper, and zucchini. But you can use any vegetables you like. Mushrooms and cherry tomatoes are delicious options as well.
- Olive Oil – Extra virgin olive oil will add more flavor, but any type of vegetable oil will work.
- Garlic – I highly suggest that you mince your own fresh garlic cloves. Store-bought jarred garlic does not have as much flavor and often has a bitter aftertaste.
- Herbs – Some chopped fresh parsley and fresh dill add the perfect touch of fresh herby taste to the marinade. Dried dill will work if that’s all you’ve got, but fresh is always best.
- Lemon Juice – Fresh lemons are a must! The lemon juice elevates the chicken with just the right amount of acid. You can even add the lemon zest too for some extra zing!
- Honey – Adds just a bit of sweetness to the marinade that rounds out the acidity of the lemon juice.
- Seasonings – Simple salt and black pepper are needed to season the kebab marinade.
Making homemade shish kebabs is a super easy 3-step process! The only special tool you need is some skewers, which can be found at any grocery store. And if you don’t have a proper outdoor grill, you can easily make this recipe with a grill pan on your stovetop.
To begin, you need to get yourself set for grilling! So if you are using wooden skewers, now is the time to soak them in some water for at least 30 minutes. This is done to keep them from burning on the grill. Then make sure you don’t forget to oil the grates of your grill to help prevent the chicken from sticking.
Next, let’s start infusing the chicken with some flavor! First, whisk the olive oil, garlic, parsley, dill, lemon juice, honey, salt, and black pepper together in a large bowl. Then add the chunks of chicken breast and toss them in the marinade until they are fully coated. Now, cover the bowl with plastic wrap and put the chicken in the fridge to marinate for at least 30 minutes and up to 2 hours.
For small chicken pieces like in these kebabs, a quick 30-minute to 2-hour marinade does the trick. If your marinade has acid, like lemon, avoid marinating over 24 hours to prevent toughening the meat.
After the chicken has been given enough time to marinate, preheat your grill to medium-high to get it nice and hot! Next, grab the skewers and start assembling the kebabs by threading the chicken, onion, bell peppers, and zucchini.
Now, place the kebabs on the hot grill and cook them for about 5 to 7 minutes on each side or until the chicken is fully cooked.
When grilling kebabs, ensure your grill is preheated to medium-high heat. Keep the lid closed to maintain temperature, and turn the skewers every 5-7 minutes for even cooking and those irresistible charred edges.
Frequently Asked Questions
Do you put the kebabs directly on the grill?
You definitely want to place the kebabs in a single layer right on the grill grates and over direct heat. If you oiled your grill grates well then the kebabs shouldn’t stick. So there is no need to use a sheet of foil. However, if the kebabs do start to get a little too charred before the chicken is done just move them to a section of the grill that provides indirect heat.
Can I use other vegetables in these kebabs?
Absolutely! Feel free to mix it up with your favorite veggies. Mushrooms, cherry tomatoes, or even chunks of pineapple for a sweet twist would all work well.
Can I cook these kebabs in the oven or on a stovetop grill pan if I don’t have a grill?
Yes, you certainly can. If using an oven, bake them at 450°F (232°C) for about 20-25 minutes, turning halfway through. If using a grill pan, cook on medium-high heat, turning occasionally until the chicken is cooked through, about 15-20 minutes.
- Don’t force chicken that is sticking. If you go to flip the chicken kebabs and they are sticking to the grill just give them another minute or so on that side. If you oiled your grill properly, once the char marks form the chicken should release itself and flip easily.
- Assemble Properly. When assembling the skewers, leave a small bit of space between each piece. This allows the heat to circulate evenly, ensuring everything cooks at the same rate.
- Ensure the chicken is cooked. Grilled chicken kebabs are quite easy to make, but it’s always possible to undercook chicken. So it’s a good idea to use an instant-read digital meat thermometer to make sure that the internal temperature of your chicken has reached at least 165°F (74°C).
- Add some heat. If you like your chicken spicy you can easily add some red pepper flakes, cayenne pepper, sriracha, or hot sauce to the marinade.
- Level Up Your Kebabs. If you want to take your kebabs to the next level, consider making an extra batch of the marinade (minus the raw chicken juice) to brush onto the skewers while they’re on the grill. This can add an extra layer of flavor and keeps the chicken and veggies juicy and delicious.
Leftover grilled chicken kebabs are super yummy hot or cold and will keep in the refrigerator for up to 4 days in an airtight container. You can then pop them in the microwave for a few minutes on medium power to warm them up or put them in the oven at 350°F (177°C).
It’s also possible to freeze leftover kebabs for up to 3 months. However, the texture of the cooked veggies will change a bit. You’ll also need to let the frozen kebabs thaw out overnight in the fridge before reheating them.
- If using wooden skewers, soak them in water for at least 30 minutes before using.
- In a large bowl, whisk together the olive oil, garlic, parsley, dill, lemon juice, honey, salt and pepper.
- Add the chicken pieces to the bowl and toss well to coat with the marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes up to 2 hours.
- Preheat your grill to medium-high heat.
- Thread the chicken, onion, bell peppers, and zucchini onto the skewers, alternating with ingredients as you go.
- Place the skewers on the hot grill and cook for 5 to 7 minutes on each side or until the chicken is cooked through.
- Serve immediately garnished with additional parsley if desired.
- Soak Those Skewers: Don’t forget to soak wooden skewers in water for at least 30 minutes before grilling. This prevents them from burning.
- Veggie Variations: Feel free to substitute or add different vegetables based on your preferences or what’s in season.
- Marinating Time: For maximum flavor, the chicken can be marinated up to 24 hours. But avoid going beyond this if your marinade has an acidic ingredient (like lemon) to prevent the chicken from toughening.
- No Grill, No Problem: If you don’t have a grill, these kebabs can be cooked in the oven or on a stovetop grill pan. Adjust cooking times accordingly.
- Leftovers: Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated on the grill, stovetop, or microwave.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.