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- 1.5 lbs boneless, skinless chicken breasts - 1/4 cup extra virgin olive oil - Zest and juice of 2 fresh lemons - 4 cloves garlic, finely minced - 1 tablespoon dried oregano - 1 tablespoon fresh parsley, finely chopped - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper - 1 red bell pepper - 1 green bell pepper - 1 red onion - Wooden or metal skewers For this lemon herb chicken kabob recipe, I choose fresh ingredients. The chicken gives a great base. I use boneless, skinless chicken breasts, cut into cubes. This keeps the dish lean and tender. Next, I make a tasty marinade. I start with olive oil for richness. Then I add the zest and juice of two fresh lemons. This adds bright flavor. Four cloves of minced garlic bring in a savory kick. For herbs, I use dried oregano and fresh parsley. They add depth and freshness. A teaspoon of smoked paprika gives a nice hint of smokiness. I finish the mix with sea salt and cracked black pepper for seasoning. Now, let’s talk about the veggies. I choose a red bell pepper, a green bell pepper, and a red onion. Cutting these into pieces helps them cook well with the chicken. Use either wooden or metal skewers to thread everything together. If you use wooden skewers, soak them in water first. This stops them from burning on the grill. These simple, fresh ingredients create a dish full of flavor. You can customize the veggies as you like. Enjoy the process of mixing and matching to your taste! {{ingredient_image_2}} Start by grabbing a large mixing bowl. In it, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, chopped parsley, smoked paprika, sea salt, and cracked black pepper. Whisk these ingredients together until they blend well. You want a fragrant mix that coats the chicken nicely. Next, add the chicken cubes to the marinade. Stir well to ensure each piece is covered. Cover the bowl with plastic wrap or a lid. Place it in the fridge for at least 30 minutes, or up to 2 hours if you want a stronger flavor. This step is key for juicy, tasty chicken. While the chicken marinates, cut the bell peppers and red onion. Drizzle them with olive oil and sprinkle some salt and pepper. Toss them gently to coat evenly. Preheat your grill to 400°F (200°C). If you use wooden skewers, soak them in water for 30 minutes. This helps prevent burning. Now, it’s time to assemble the kabobs. Thread the marinated chicken and prepared vegetables onto the skewers. Alternate the chicken and vegetables to make them look pretty. Place the kabobs on the grill and cook for about 10-12 minutes. Turn them occasionally for even cooking. Make sure the chicken reaches an internal temperature of 165°F (74°C). After grilling, take the kabobs off the grill. Let them rest for a few minutes to keep them juicy. Serve them with a sprinkle of fresh parsley and some lemon wedges on the side. This adds a nice pop of color and flavor. For kabobs, I recommend using boneless, skinless chicken breasts. This cut cooks quickly and stays juicy. Cut your chicken into 1-inch cubes. Uniform sizes help cook evenly. This way, you avoid dry spots and achieve that perfect bite every time. Marinating your chicken is key to great flavor. I suggest marinating for at least 30 minutes. For stronger taste, marinate up to 2 hours. The acid from the lemon juice breaks down the meat, making it tender. You can add yogurt or mustard for extra depth. Fresh herbs also enhance the taste. Grilling kabobs can be simple if you follow a few tips. Preheat your grill to 400°F (200°C). If you use wooden skewers, soak them in water for 30 minutes. This prevents them from burning. Place kabobs on the grill and turn them often. Aim for 10 to 12 minutes of cooking time. Check the chicken’s internal temperature; it should reach 165°F (74°C). Avoid squishing the kabobs while grilling. This keeps the juices inside. Pro Tips Marination Time: For the best flavor, marinate the chicken for at least 2 hours. This allows the herbs and spices to penetrate the meat thoroughly. Vegetable Variations: Feel free to experiment with different vegetables such as zucchini, cherry tomatoes, or mushrooms for added variety and flavor. Grilling Tip: To achieve perfect grill marks, avoid moving the kabobs too much once on the grill. Let them sear for a few minutes before turning. Serving Suggestion: Pair the kabobs with a refreshing side salad or a grain like quinoa or couscous to make a complete meal. {{image_4}} You can swap chicken for other proteins. Shrimp works great with this recipe. Just marinate them for about 15 minutes. Beef also adds a nice flavor. Cut it into equal pieces for even cooking. Tofu is a great choice too. Press it to remove extra moisture and marinate it like chicken. Each protein brings its unique taste and texture. Feel free to mix up the veggies. Seasonal options like zucchini or mushrooms add variety. Cherry tomatoes give a sweet burst when grilled. You can also try eggplant or asparagus. To boost flavors, add fresh herbs like basil or cilantro. Toss the veggies in olive oil and season them well before grilling. You can change the marinade to create new flavors. Try adding honey for sweetness. A splash of soy sauce gives an umami kick. You might also add ginger for extra zing. Fresh herbs like thyme or rosemary can enhance the taste. Experiment with spices like cumin or coriander for a different twist. Each change can make the kabobs exciting and new! To keep your lemon herb chicken kabobs fresh, store them in an airtight container. Place the kabobs in the fridge within two hours of cooking. This helps stop bacteria from growing. Use them within three days for the best taste. If you notice any strange smell or slimy texture, it is best to throw them away. To reheat kabobs, you can use the oven or a skillet. Preheat your oven to 350°F (175°C). Place the kabobs on a baking sheet and cover them with foil. Heat for about 10-15 minutes. In a skillet, add a little olive oil and heat on medium. Cook the kabobs for 5-7 minutes, turning them often. For grilled vegetables, you can microwave them for 1-2 minutes. This keeps them warm without drying them out. Yes, you can freeze kabobs! First, let them cool completely. Place them in a freezer-safe bag or container and remove as much air as possible. They can last for up to three months in the freezer. To thaw, move the kabobs to the fridge for several hours or overnight. You can also use the microwave on a low setting. After thawing, reheat them as mentioned above for the best flavor. For lemon herb chicken kabobs, marinating time matters. I suggest marinating for at least 30 minutes. This gives the chicken a nice flavor. For a stronger taste, marinate for up to 2 hours. The longer the chicken sits, the more it absorbs the marinade. Just remember, don’t go over 2 hours, as it can make the chicken mushy. To check if the chicken is done, use a meat thermometer. The safe internal temperature is 165°F (74°C). Insert the thermometer into the thickest part of the chicken. This method is the most reliable way to ensure juicy, safe kabobs. If you don’t have a thermometer, cut into a piece to check for pinkness. Fully cooked chicken should be white and firm. Yes, you can prepare the chicken kabobs ahead of time! Marinate the chicken and thread it onto skewers. Cover and store in the fridge for up to 24 hours. When you are ready to eat, just grill them. This makes it easy for a quick meal or party. You can also prep the vegetables in advance. Keep them in an airtight container in the fridge. Absolutely! If you don’t have an outdoor grill, you can use a grill pan. Heat the pan over medium-high heat. Add a little olive oil to prevent sticking. Cook the kabobs for about 10-12 minutes, turning often. You can also use your oven. Broil them on a baking sheet for a similar result. Just keep an eye on them to avoid burning. You now have all the tools to create tasty lemon herb chicken kabobs. Start with a flavorful marinade, use fresh herbs, and pick the right veggies. Remember to let the kabobs rest before serving for the best taste. Feel free to experiment with different proteins and flavors to make this dish your own. Enjoy this simple, tasty meal as a go-to option for any occasion. Happy grilling!

Zesty Lemon Herb Chicken Kabobs

Delicious chicken kabobs marinated in a zesty lemon herb mixture, grilled to perfection with colorful vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 52 minutes
Course Main Course
Cuisine Mediterranean
Servings 2

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 0.25 cup extra virgin olive oil
  • 2 whole fresh lemons (zest and juice)
  • 4 cloves garlic, finely minced
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon smoked paprika
  • to taste sea salt and freshly cracked black pepper
  • 1 whole red bell pepper, cut into 1-inch pieces
  • 1 whole green bell pepper, cut into 1-inch pieces
  • 1 whole red onion, cut into wedges
  • as needed skewers (wooden or metal)

Instructions
 

  • In a large mixing bowl, combine the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, chopped parsley, smoked paprika, sea salt, and cracked black pepper. Whisk these ingredients together until the marinade is evenly blended and fragrant.
  • Introduce the chicken cubes into the marinade, ensuring each piece is generously coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 2 hours for a more pronounced flavor.
  • While the chicken marinates, prepare the bell peppers and red onion. Optionally, drizzle them with a bit of olive oil and season with a pinch of salt and pepper, then toss to coat them evenly.
  • Preheat your grill to medium-high heat, ideally around 400°F (200°C). If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent them from burning.
  • Begin threading the marinated chicken and the prepared vegetables onto the skewers. Alternate pieces of chicken with vibrant sections of red bell pepper, green bell pepper, and onion to create visually appealing kabobs.
  • Lay the assembled kabobs directly on the preheated grill. Cook for approximately 10-12 minutes, turning occasionally, until the chicken is cooked through (internal temperature should register at 165°F or 74°C) and the vegetables are tender and slightly charred.
  • After grilling, remove the kabobs from the grill, allowing them to rest for a few minutes. Serve the kabobs garnished with a sprinkle of fresh parsley and lemon wedges on the side for an additional zesty burst of flavor.

Notes

For best flavor, marinate the chicken for up to 2 hours.
Keyword chicken, grilled, herbs, kabobs, lemon