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Grilled Summer Chicken and Vegetable Kebabs

Juicy chicken and colorful vegetables grilled on skewers with a simple lemon-herb marinade. My technique ensures even cooking and no sticking.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into 1.5-inch cubes
  • 1 large red bell pepper cut into 1.5-inch pieces
  • 1 large yellow squash cut into 1/2-inch rounds
  • 1 large zucchini cut into 1/2-inch rounds
  • 1 large red onion cut into 1.5-inch pieces
  • 8 ounces cremini mushrooms stems trimmed
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Metal or wooden skewers if wooden, soak in water 30 minutes

Equipment

  • metal or soaked wooden skewers
  • grill (gas or charcoal)
  • tongs
  • mixing bowl
  • cutting board
  • knife
  • instant-read thermometer

Method
 

  1. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to make the marinade.
  2. Place chicken cubes in a large resealable bag or bowl. Pour half the marinade over the chicken, seal, and toss to coat. Refrigerate for at least 15 minutes (or up to 2 hours).
  3. While chicken marinates, prepare vegetables. Keep pieces similar in size for even cooking. Toss vegetables with remaining marinade in a separate bowl.
  4. Preheat your grill to medium-high heat (about 400-450°F). Clean and oil the grates well to prevent sticking.
  5. Thread skewers, alternating chicken and vegetables. Leave a small gap between pieces for heat circulation. Do not overcrowd.
  6. Place skewers on the grill. Cook for 10-14 minutes total, turning every 3-4 minutes. Look for nice char marks and vegetables that are tender-crisp.
  7. Check chicken internal temperature: 165°F on an instant-read thermometer. Remove skewers to a platter, tent loosely with foil, and rest 5 minutes before serving.

Notes

For even cooking, keep chicken and vegetable pieces about the same size. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Leftover kebabs keep in the fridge for up to 3 days. Reheat gently in a skillet or oven. To make it dairy-free, the recipe is already dairy-free. For a gluten-free meal, serve with rice or quinoa. Always use separate cutting boards for raw chicken and vegetables to avoid cross-contamination. Wash hands and surfaces after handling raw poultry.