Description
Tender and flavorful Garlic Herb Chicken Kabobs marinated in a zesty blend of olive oil, garlic, lemon, and fresh herbs, then grilled to perfection alongside colorful vegetables. Perfect for a quick and healthy dinner with a vibrant presentation.
Ingredients
Scale
Chicken and Vegetables
- 1 ½ lbs chicken breast, cut into bite-sized pieces
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 1 zucchini, sliced into thick rounds
Marinade
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, minced garlic, lemon juice, rosemary, thyme, oregano, paprika, salt, and pepper until well combined to create a flavorful marinade.
- Marinate the Chicken: Place the bite-sized chicken pieces into a resealable bag or large bowl. Pour the marinade over the chicken, ensuring all pieces are fully coated. Seal or cover and refrigerate for a minimum of 30 minutes and up to 4 hours to allow the flavors to infuse.
- Preheat the Grill: Heat your grill to medium-high heat, approximately 375°F (190°C), preparing it for cooking the kabobs evenly.
- Assemble the Kabobs: Thread the marinated chicken pieces alternately with chunks of red and yellow bell peppers, red onion wedges, and zucchini rounds onto skewers to create a colorful and balanced kabob.
- Grill the Kabobs: Place the skewers on the preheated grill and cook for 10-12 minutes. Turn occasionally for even cooking, ensuring the chicken is cooked through and the vegetables have a slight char.
- Serve: Remove the kabobs from the grill and serve immediately with your choice of sides such as rice, a fresh salad, or a creamy dipping sauce to complement the meal.
Notes
- For even cooking, cut all vegetables and chicken into similar sized pieces.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Marinate chicken longer for more intense flavor, but avoid exceeding 4 hours to maintain texture.
- These kabobs can also be cooked under a broiler or on a grill pan if an outdoor grill is unavailable.
- Use fresh herbs for best flavor; dried can be substituted but reduce quantity by half.
