Grilled Chicken Kabobs
Ingredients
- 1.5 lbs chicken breast 1.5-inch cubes
- 2 bell peppers 1 red onion, 1 zucchini (cut into chunks)
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 3 cloves garlic minced
- 1 tbsp oregano 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp pepper
- 1 tbsp honey
Instructions
- Soak bamboo skewers for 30 minutes.
- Mix oil, lemon juice, garlic, honey, and spices in a bowl.
- Marinate chicken for 30 mins to 4 hours.
- Thread chicken and vegetables onto skewers, leaving small gaps.
- Preheat grill to medium-high (400°F).
- Grill for 10–12 minutes, turning every 3–4 minutes until chicken reaches 165°F.
- Rest for 5 minutes before serving.
Notes
Don't over-marinate; the lemon juice can change the chicken texture after 4 hours.
Use two skewers per kabob to make flipping easier.
Red onion wedges should be kept thick so they don't fall off.
Pair with a creamy dip like tzatziki to balance the smoky char.
Store leftovers for up to 3 days in the fridge.