Ingredients
Protein
- 1 1/2 pounds chicken breasts
Vegetables
- 1 medium red onion
- 2 bell peppers (any color)
- 1 zucchini
Marinade
- 2 tablespoons olive oil
- 1 large lemon (juiced & zested)
- 2 cloves garlic (grated)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prep: Cut the chicken breasts into even-sized 1-inch cubes and pat dry with a paper towel. Chop the onion into quarters and then in half. Cut the bell peppers into large 1-inch-square pieces and the zucchini into 1/2-inch-thick rounds.
- Marinate: In a large bowl, combine the olive oil, lemon juice and zest, grated garlic, dried oregano, salt, and black pepper to create the marinade. Add the chicken cubes and chopped vegetables to the marinade. Toss everything together until well coated. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow flavors to infuse.
- Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes while the chicken and veggies marinate. This prevents the skewers from burning on the grill.
- Assemble Kabobs: Thread the marinated chicken and vegetables onto the skewers, ensuring you pierce through the middle of each piece to keep them secure. For the onion layers, grab a couple of layers at once to keep them together. Place the assembled kabobs on a baking sheet to transfer easily to the grill. This recipe yields about 6 to 8 kabobs depending on skewer size.
- Preheat Grill: Preheat your grill to medium-high heat with the lid closed until it reaches 375°F to 400°F (about 10 to 15 minutes). Use tongs to grease the grill grates by wiping them with a paper towel soaked in oil to prevent sticking.
- Grill Kabobs: Place the kabobs across the grill grates (not parallel to avoid falling through). Sear the first side with the grill lid open for a few minutes, then close the lid and cook for about 7 minutes. Flip the kabobs using tongs, close the lid, and cook the other side for about 5 minutes until the chicken reaches an internal temperature of 165°F. Adjust cooking time as necessary based on piece thickness and grill heat.
- Rest and Serve: Remove the kabobs from the grill and place them on a tray. Cover loosely with foil to keep warm while finishing any remaining kabobs or preparing side dishes.
- Leftover Storage: Remove the chicken and vegetables from the skewers and store in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 45 seconds to 1 minute or warm in a non-stick pan over medium heat with a drizzle of olive oil for best texture.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- You can customize vegetables based on seasonality or preference.
- Marinating for at least 30 minutes enhances flavor but do not exceed 2 hours to avoid mushy texture.
- Use tongs and oil for greasing grill grates to prevent kabobs from sticking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Halal
