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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!
Prep Time20 minutes
Cook Time15 minutes
Marinade Time8 hours
Total Time8 hours 35 minutes
Course: Main Dish
Cuisine: American, Barbecue
Keyword: Grilled Chicken Kabobs
Servings: 8 people
Author: Susie Bulloch


  • 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.


Calories: 367kcal | Carbohydrates: 9g | Protein: 38g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 211mg | Potassium: 1020mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1277IU | Vitamin C: 59mg | Calcium: 58mg | Iron: 2mg