Chicken Kabobs Recipe – Flavorful Grilled or Baked Skewers

There’s something undeniably joyful about food on a stick. It’s fun, it’s festive, and when you’re dealing with juicy marinated chicken and colorful roasted vegetables, it’s downright irresistible. That’s exactly what you get with these Chicken Kabobs—a simple, flavorful recipe that brings big taste with very little effort. Whether you grill them outdoors on a sunny day or bake them in the oven for a quick weeknight dinner, these kabobs are a guaranteed crowd-pleaser.

What I love most about this recipe is how versatile and approachable it is. The marinade comes together in minutes using pantry staples, and the vegetables can easily be swapped based on what you have on hand. Plus, this dish makes healthy eating feel anything but boring. You get tender chunks of chicken, perfectly caramelized veggies, and all the smoky, savory flavor without the heaviness of fried food.

This recipe has become a staple in our house—especially during the warmer months. We’ll throw these on the grill during weekend cookouts or bake them indoors when we want something fresh and light but still comforting. The kids love helping me thread the skewers, and I love how little cleanup it requires. It’s a win-win.

So if you’re looking for a weeknight dinner that feels a little special or a fun dish for your next gathering, you’re in the right place. These Chicken Kabobs are easy to prep, easy to love, and perfect for just about any occasion.

Why You’ll Love This Chicken Kabobs Recipe

There are plenty of reasons to make this Chicken Kabobs Recipe a regular part of your meal rotation. First and foremost, they are incredibly easy to prepare. You just marinate the chicken, chop some veggies, thread everything onto skewers, and cook—either on the grill or in the oven.

The flavor is also next-level thanks to the bold and balanced marinade. With olive oil, lemon juice, garlic, soy sauce, and a touch of brown sugar or honey, it delivers just the right combination of savory, tangy, and slightly sweet. The Worcestershire sauce adds a deep umami punch, and the herbs tie everything together beautifully.

These kabobs are also family-friendly. Kids love anything that’s served on a stick, and parents love that they’re packed with lean protein and vegetables. You can mix and match the veggies to suit your family’s preferences, making it easy to please even the pickiest eaters.

On top of all that, this Chicken Kabobs Recipe is super customizable. Want to go low-carb? Skip the side of rice and serve the kabobs with a crisp salad. Need a halal-friendly option? This recipe checks that box too. Hosting a party? Double the recipe and let guests build their own skewers for an interactive meal.

With minimal prep, maximum flavor, and endless flexibility, these kabobs are a recipe you’ll keep coming back to.

Health Benefits

Not only are these Chicken Kabobs delicious, but they’re also packed with nutritional value. Lean chicken breast is a great source of high-quality protein, which supports muscle growth and helps keep you full longer. It’s also low in fat, making it an excellent option for those watching their calorie intake.

The assorted vegetables—zucchini, bell peppers, and onions—bring fiber, vitamins, and antioxidants to the table. Zucchini is rich in Vitamin C and potassium, while bell peppers provide a healthy dose of beta-carotene and Vitamin A. Onions offer anti-inflammatory compounds and a good amount of prebiotic fiber to support gut health.

Since the chicken is grilled or baked, you avoid the added fats that come with frying. And with a homemade marinade, you’re in control of the ingredients, steering clear of preservatives and excess sodium found in many store-bought marinades.

This recipe is balanced, satisfying, and supports a healthy lifestyle—all while tasting like a treat.

Preparation Time, Servings, and Nutritional Information

Total Time:
Prep: 15 minutes
Marinate: 30 minutes to 4 hours
Cook: 25 minutes (oven) or 15 minutes (grill)
Servings: 4
Calories per Serving: 320
Protein: 28g
Carbohydrates: 10g
Fat: 18g
Fiber: 3g

Ingredients List

For the Chicken Marinade

• ¼ cup olive oil – Helps the marinade coat the chicken and keeps it juicy
• ¼ cup low sodium soy sauce – Adds saltiness and umami without overwhelming the flavor
• 3 tablespoons lemon juice – Provides brightness and helps tenderize the chicken
• 2 tablespoons brown sugar or honey – Balances the acidity with a hint of sweetness
• 1 tablespoon Worcestershire sauce – Adds depth and savoriness
• 2 cloves garlic, minced – For bold, aromatic flavor
• 1 teaspoon Italian seasoning or dried oregano – Adds a herbal note
• ¼ teaspoon black pepper – For a subtle kick
• 1¼ pounds boneless, skinless chicken breasts, cut into 1-inch pieces

For the Vegetables

• 2 small or 1 medium zucchini, sliced into ½-inch thick rounds – Mild and tender when grilled
• 1 red bell pepper, cut into 1-inch pieces – Sweet and vibrant
• 1 yellow bell pepper, cut into 1-inch pieces – Adds color and crunch
• 1 small red or yellow onion, cut into 1-inch chunks – Adds sweetness and flavor depth
• 1½ tablespoons olive oil – Helps veggies caramelize and prevents sticking
• Salt and pepper to taste – Essential for seasoning the veggies

Step-By-Step Cooking Instructions

1. Marinate the Chicken
   In a large bowl or zip-top bag, whisk together the olive oil, soy sauce, lemon juice, brown sugar or honey, Worcestershire sauce, garlic, Italian seasoning, and black pepper. Add the chicken pieces and toss to coat evenly. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Prepare the Skewers
   If using wooden skewers, soak them in warm water for 20–30 minutes. This prevents them from burning during cooking.
3. Prep the Vegetables
   While the chicken is marinating, chop the zucchini, bell peppers, and onion into bite-sized pieces. Place them in a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat.
4. Assemble the Kabobs
   Thread the marinated chicken and vegetables onto the skewers, alternating pieces for a colorful and even mix. Don’t pack them too tightly—leaving a little space helps them cook more evenly.
5. Grill or Bake
   To Grill: Preheat your grill to medium heat. Place the kabobs on the grill and cook for 12–18 minutes, turning every few minutes, until the chicken is golden brown and reaches an internal temperature of 165°F.
   To Bake: Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil. Place the kabobs on the sheet and bake for 24–30 minutes, turning once halfway through, until the chicken is fully cooked and lightly browned.
6. Rest and Serve
   Once cooked, let the kabobs rest for 5 minutes before serving. This allows the juices to redistribute and keeps the chicken tender.

How to Serve

This Chicken Kabobs Recipe is wonderfully versatile. Here are a few of our favorite serving ideas:

• Serve over warm basmati or jasmine rice for a hearty meal.
• Pair with flatbread or pita and a dollop of garlic yogurt sauce.
• Plate alongside a fresh green salad with a lemon vinaigrette.
• Serve with a side of roasted potatoes or couscous for added texture.

Pairing Suggestions

To complete your meal, consider these pairings:

• Side Dishes: Lemon herb rice, tabbouleh, or grilled corn on the cob all complement the flavors beautifully.
• Beverages: Serve with sparkling water infused with cucumber and mint for a refreshing drink. For a halal-friendly option, try a cold hibiscus tea or iced green tea with lemon.
• For Kids: Serve with buttered noodles or a side of hummus and baby carrots.

Storage, Freezing & Reheating Instructions

Storage:
Place leftover kabobs in an airtight container and refrigerate for up to 3 days.

Freezing:
To freeze, remove the chicken and veggies from the skewers. Spread them out on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container for up to 3 months.

Reheating:
Reheat in a 350°F oven for 10–15 minutes or in a skillet over medium heat until warmed through. You can also microwave in 30-second intervals, but the texture will be softer.

Common Mistakes to Avoid

• Skipping the marinating time: Marinating infuses the chicken with flavor and helps tenderize it. Don’t rush this step.
• Overcrowding the skewers: Tightly packed ingredients won’t cook evenly. Leave small gaps between pieces.
• Uneven chopping: Try to cut all ingredients into similar-sized pieces to ensure even cooking.
• Cooking over high heat: Too much heat can burn the outside before the chicken is cooked through. Medium heat is best.
• Not checking internal temperature: Always use a meat thermometer to ensure the chicken reaches 165°F.

Pro Tips

• Use metal skewers if you grill often—they’re reusable and don’t burn.
• Preheat your grill or oven so the kabobs start cooking immediately and get a nice sear.
• Brush kabobs with extra marinade during cooking for added flavor (but only use marinade that hasn’t touched raw chicken).
• Switch up the veggies depending on the season—try mushrooms, cherry tomatoes, or even pineapple.
• Let the kabobs rest after cooking so the juices can settle and keep the chicken moist.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work beautifully in this recipe. They stay juicy and flavorful, even if slightly overcooked.

What if I don’t have a grill?
No problem! These kabobs cook just as well in the oven. Follow the baking instructions and you’ll still get a delicious result.

Can I make the kabobs ahead of time?
Absolutely. You can marinate the chicken and chop the veggies the night before. Assemble the skewers the day of cooking for convenience.

How do I keep the chicken from drying out?
Don’t overcook it, and be sure to marinate it properly. The lemon juice and olive oil help lock in moisture.

Can I cook the kabobs without skewers?
Yes, just spread everything out on a sheet pan and bake or grill the pieces directly. It won’t be as fun, but it’ll still be tasty.

What vegetables work best with chicken kabobs?
Bell peppers, onions, zucchini, mushrooms, and cherry tomatoes all work well. Pick vegetables that cook at the same rate as chicken.

Can I add a spicy element?
Yes, add a pinch of red pepper flakes or cayenne to the marinade for a little heat.

Do I need to peel the zucchini?
No, the skin is tender and adds color and nutrients.

How long should I soak wooden skewers?
At least 20–30 minutes in warm water is ideal to prevent burning on the grill or in the oven.

Can I use this marinade for other proteins?
Definitely. It works well with beef, lamb, or even firm tofu for a vegetarian option.

Conclusion & Call to Action

If you’re looking for a simple yet satisfying dinner that’s healthy, flavorful, and totally doable, this Chicken Kabobs Recipe is calling your name. With their juicy, marinated chicken, colorful veggies, and flexible cooking methods, they’re a no-fuss way to make a meal feel a little more special.

Whether you fire up the grill or stick with your trusty oven, you’ll be amazed at how quickly these come together—and how quickly they disappear from plates.

Now it’s your turn! Give these Chicken Kabobs a try and let me know how they turn out. Share your creations on social media and tag me—I love seeing how you make the recipe your own. Happy cooking!

Chicken Kabobs

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• Author: Marina Savoy
• Total Time: 40 minutes (plus marinating time)
• Yield: 4 servings 1x

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Description

These juicy Chicken Kabobs are marinated in a zesty, savory sauce and paired with colorful vegetables. Whether grilled or baked, they’re easy, healthy, and absolutely delicious.

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Ingredients

Scale 1x2x3x

For the Marinade:

• ¼ cup olive oil

• ¼ cup low sodium soy sauce

• 3 tbsp lemon juice

• 2 tbsp brown sugar or honey

• 1 tbsp Worcestershire sauce

• 2 cloves garlic, minced

• 1 tsp Italian seasoning or oregano

• ¼ tsp black pepper

• 1¼ lbs boneless, skinless chicken breasts, cut into 1-inch cubes

For the Vegetables:

• 2 small zucchini, sliced

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 small onion, chopped

• 1½ tbsp olive oil

• Salt and pepper to taste

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Instructions

• Combine marinade ingredients in a bowl or bag, add chicken, and marinate for 30 minutes to 4 hours.

• Soak wooden skewers in water for 20–30 minutes.

• Toss chopped vegetables in olive oil, salt, and pepper.

• Thread chicken and vegetables onto skewers.

• Grill on medium heat for 12–18 minutes or bake at 425°F for 24–30 minutes, turning occasionally.

• Rest kabobs for 5 minutes before serving.

Notes

• Use metal skewers for convenience if grilling frequently.
• Swap veggies based on season or preference.
• Add red pepper flakes to marinade for heat.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Grilled or Baked
• Cuisine: Mediterranean-Inspired