posted October 27, 2021
Grilled Chicken Kabobs with Vegetables
Dinner is served with these easy Grilled Chicken Kabobs! The chicken and vegetables cook perfectly on skewers for an easy dinner that is all-in-one! Marinate these guys in a beautiful white wine and herb marinade, and they’re great for adults and kids alike!
Grilled Chicken Kabobs
I’m a sucker for a good kabob recipe. Meat and veggies on a stick? Sign me up! It also helps when I’m trying to plan a meal and I don’t want to spend a ton of time and energy dirtying dozens of dishes to get food on the table.
Another great thing about kabobs is how versatile they are! Mix and match ingredients as you please. Have fun with the protein, or skip it completely. For a vegetarian kabob, add in mushrooms and skip the chicken. For added options, swap the chicken breasts for thighs, or even shrimp. You could even add some pre-cooked sausage pieces to the skewer.
Grilled Chicken Kabob Marinade
These kabobs are well cooked and well seasoned, thanks to the herbaceous marinade. It can often be a bit tricky to get the flavors just right when making kabobs, you’ve got to come up with just the right combination that works well on a number of vegetables as well as meat.
You don’t have to worry about that problem with this recipe. The lemon, white wine, and herb marinade on these grilled chicken kabobs is absolutely sublime! Everything in the marinade is bright and delicious, and seasons both the chicken and vegetables beautifully, without overpowering either.
Here’s what you’ll need for this chicken kabob marinate:
- Olive oil
- White wine vinegar
- White wine
- Minced garlic
- Italian seasoning
- White sugar
- Black pepper
- Red pepper flakes
- Lemon zest and juice
Combine all ingredients in a large bowl and mix until dissolved. Add the chicken and vegetables and marinate.
How to Grill Chicken Kabobs
Here’s how to do it:
- Prep. Slice all meat and veggies into 1.5-inch pieces. Try hard to keep your pieces uniform. One issue with cooking chicken and vegetables together on a kabob is that often, the veggies cook faster than the chicken. Having them all cut the same size and choosing vegetables that are the right density helps a ton! With these vegetables and sizes, they’ll all cook at the same time and temperature.
- Marinate. Marinate the vegetables and chicken for 4-12 hours. I’ve found 6-8 hours to be a nice sweet spot.
- Assemble. Skewer the meat and veggies in a pattern and season on all sides with additional salt and pepper.
- Grill. Place the kabobs directly on the grill and cook for 4-5 minutes, turn the kabobs, and grill for another 4-5 minutes. Continue this process until the chicken has reached 165 degrees F.
- Serve. These kabobs are ready to go right off the grill, or you can rest them for a minute or two before serving.
A quick note about skewers: Use metal skewers, if possible. Grab a nice stainless set with a flat metal skewer versus round. You’ll be able to reuse them forever, and the flat prong helps prevent your food from spinning on the skewer when you turn your kabobs on the grill. If using bamboo skewers, be sure to soak them in water for 4-6 hours before grilling to help prevent them from burning up on the grill.
How Long to Grill Chicken Kabobs
The cook time for kabobs varies depending on the size of your meat and veggies and how consistent the temperature of your grill remains. It will take approximately 10-15 minutes to fully cook the meat on chicken kabobs.
Rather than going off cook time to gauge when your kabobs are done, grab a meat thermometer and remove the skewers from the grill when they reach an internal temperature of 165 degrees F.
More Kabob Recipes
Ah, kabobs. It just doesn’t get much better when meat is cooked on a stick, am I right? If you’re as big of a kabob fan as I am, don’t miss these awesome kabob recipes!
Grilled Chicken Kabob Recipe
Ready to make your own grilled chicken kabobs? Check out the full, printable recipe card below, or check it out on the Hey Grill Hey App!
Grilled Chicken Kabobs with Vegetables
- 3 pounds boneless, skinless chicken breasts (cut into 1.5-inch pieces)
- 2 yellow squash (cut into 1.5-inch pieces)
- 2 zucchini (cut into 1.5-inch pieces)
- 2 red or orange bell peppers (cut into 1.5-inch pieces)
- 1 red onion (cut into 1.5-inch pieces)
White Wine, Lemon, and Herb Marinade
- ½ cup olive oil
- ½ cup white wine vinegar
- ½ cup white wine
- 5 cloves garlic (minced)
- 2 Tablespoons Italian seasoning
- 2 Tablespoons granulated white sugar
- 1 Tablespoon salt
- 2 teaspoons black pepper
- 1 teaspoon red pepper flakes
- zest and juice of 1 lemon
- Prepare marinade. Combine all ingredients for the marinade in a large bowl and mix until the salt and sugar have dissolved. Add the cut pieces of chicken, squash, zucchini, bell pepper, and onion to the marinade. Stir gently to coat all of the chicken and vegetables with marinade. Cover tightly and refrigerate for 4-12 hours.
- Preheat grill. Heat the grill to 400 degrees F for direct grilling.
- Assemble the kabobs. While the grill preheats, assemble your kabobs. This process takes about 15 minutes. Skewer on your chicken, squash, zucchini, peppers, and onions onto the kabobs in a pattern. Repeat until all of the chicken and vegetable pieces have been secured on the sticks. Season on all sides with a light sprinkle of additional salt and pepper before grilling, if desired.
- Grill the chicken kabobs. Place the kabobs directly on the grill grates and close the lid. Grill for 4-5 minutes before opening the lid and rotating the skewers. Close the lid and grill for an additional 4-5 minutes. Open, check the temperature of the kabobs, and if the internal temperature of the chicken hasn't reached 165 degrees F, rotate them once again, close the lid, and cook until they hit the target temperature.
- Rest and serve. Remove the finished kabobs from the grill and rest for only 1-2 minutes before serving. The pieces are so small, they don't need to rest much longer than this and you want to serve them hot.
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