Grilled Chicken Kabobs
Add Preferred SourceGrilled Chicken Kabobs give you a great mix of protein, smoky veggies, and tender mushrooms in one go, without much mess or planning. The marinade is easy to throw together but adds plenty of flavor, and the skewers cook fast, whether you’re using a gas or charcoal grill.
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This is one of those kabob recipes that come in handy whether I’m cooking for my family or making food for a small crowd. I can get everything ready ahead of time and not worry about last-minute prep. They reheat well, so you can stash them in the fridge, or even freeze them if you want.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Grilled Chicken Kabobs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple instructions, and you’ll find making grilled chicken kebabs is easier than it looks.
Prep the Chicken and Vegetables
Cut the chicken into 1 to 1½-inch cubes so it cooks evenly and stays juicy. Chop the red and green bell peppers, as well as the red onion, into similar-sized pieces so everything lines up nicely on the skewers.
Leave smaller mushrooms whole, or cut them in half if they’re large—this helps them grill evenly without falling apart. I use this chef’s knife to get clean slices effortlessly.
Make the Marinade
In a mixing bowl, whisk together the minced garlic, olive oil, honey, paprika, salt, and pepper. This balloon-style wire whisk with a comfortable handle helps me blend everything quickly without cramping my wrist.
You want a smooth, well-blended mixture that clings to the chicken and vegetables with a nice balance of sweetness and smoky flavor.
Marinate Everything
Toss the chicken, chopped veggies, and mushrooms in a large bowl and pour the chicken kabob marinade over the top. Use tongs or your hands to mix everything until well-coated.
I have these stainless steel tongs with silicone tips, and they give me a good grip without shredding the veggies.
Cover the bowl and refrigerate for at least 30 minutes, but if you’ve got the time, let it sit for up to 4 hours to really soak in the flavor.
Preheat the Grill
Start heating your grill about 20 minutes before you’re ready to cook. For a charcoal grill, bank the coals to one side for indirect heat. I use this classic charcoal grill, which is just the right size for weekend grilling.
For gas grills, set the burners to high and aim for about 400°F. A properly preheated grill helps get perfect sear marks right away; this is my favorite gas grill, and it gives me even heat and enough space for a full batch.
Assemble the Kabobs
Thread chicken, bell peppers, onions, and mushrooms onto skewers, alternating as you go for a good mix of texture and color.
I usually use these bamboo skewers since they’re super durable, and soak them in water for 30 minutes before using. When I want to skip the hassle, I go with these flat reusable metal skewers that don’t twist or spin while turning.
Leave a little space between each piece so the heat can circulate and everything cooks through properly.
Grill the Kabobs
Place the kabobs directly on the grill grates over medium heat and cook for 12 to 15 minutes, turning them every few minutes.
You’re aiming for even browning and a bit of char without burning. The chicken is done when it’s cooked through and hits an internal temperature of 165°F in the center.
Don’t guess—use a digital meat thermometer to be sure it’s safe. An instant-read thermometer like this one takes the guesswork out and keeps you from overcooking.
Serve and Enjoy
Once they’re off the grill and have rested for a few minutes, you can sprinkle them with chopped parsley if you like, or pair them with a side of rice, a generous scoop of tzatziki, or warm grilled flatbread to make it a full meal.
The mix of juicy chicken, grilled veggies, and a fresh, creamy side is hard to beat. Enjoy!
If taking to a potluck or a picnic, I pack them in a large hard-sided food storage container that comfortably fits the skewers. I also like tucking the whole thing into this insulated casserole carrier so everything stays warm and protected.
Recipe Notes and Expert Tips
I’ve made this grilled chicken kabob recipe more times than I can count—here are a few tips that always make a difference.
- Choose the Right Cut: Use chicken breasts for a leaner option or switch to chicken thighs if you want extra juiciness and more flavor on the grill.
- Cut Everything Evenly: Slice the chicken and vegetables into bite-sized pieces so they cook at the same rate and don’t dry out or burn.
- Prevent the Skewer Burn: If you’re using wooden skewers, soak them in water for at least 30 minutes so they don’t catch fire on the grill.
- Let Your Grill Heat Up: Starting with a hot grill gives your kabobs a better sear and helps prevent sticking right from the start.
- Don’t Crowd the Skewers: Leave just a bit of space between ingredients on each skewer to help them cook evenly and get a good char.
- Flip Frequently: Turn the kabobs every few minutes so all sides get evenly cooked and nothing sits in one spot too long.
- Rest Before Serving: Give the kabobs a quick rest off the heat before serving to help the juices redistribute in the chicken.
- Brighten It Up: Squeeze fresh lemon juice over the kabobs just before serving to add a pop of citrus that balances the smoky, savory flavors.
How to Store Leftovers
Let the kabobs cool to room temperature first and remove them from the skewers before storing. Then transfer them to an airtight container and keep them in the fridge for up to 3-4 days.
I like to use these stackable glass containers with snap-on lids that don’t stain or spill. When you’re ready to reheat, warm them gently in an oven or microwave in short bursts.
If you want to freeze them, flash freeze them on a sheet tray in a single layer. Then, store them in a freezer bag or freezer-safe container. I use these heavy-duty gallon freezer bags as they hold a full batch without tearing or leaking.
These kabobs can be frozen for up to 3 months. Just note that the texture of the veggies may soften a bit once thawed, but the flavor holds up well.
What to Serve With Grilled Chicken Kabobs
These grilled chicken kabobs are super versatile and pair well with all kinds of sides. Serve them over fluffy rice, couscous, or quinoa, and don’t forget a good sauce—tzatziki, garlic yogurt, or even a drizzle of tahini works great.
Grilled zucchini or cherry tomatoes make easy add-ons, and a fresh Greek salad brings a cool, crunchy balance. You can also serve them with warm pita bread, hummus, or garlic-roasted potatoes to round out the meal.
More Easy Recipes for You to Try at Home
I’ve got plenty more easy, flavorful recipes like this one, perfect for summer cookouts and game days.
- Grilled Chicken Thighs
- Grilled Chicken Sandwich
- Roasted Pepper Pinwheel Sandwiches
- Grilled Steak Pinwheels
- Bacon Pig Shots
Equipment
Ingredients
- 1 pound chicken breast boneless & skinless
- ½ red bell pepper
- ½ green bell pepper
- 1 red onion
- 6 ounces portobello mushrooms
For the Marinade:
Instructions
- Cut the chicken into 1 to 1½-inch cubes. Chop the bell peppers and red onion into similar-sized pieces. Leave the mushrooms whole or halve if large.1 pound chicken breast, ½ red bell pepper, ½ green bell pepper, 1 red onion, 6 ounces portobello mushrooms
- In a bowl, whisk together garlic, olive oil, honey, paprika, salt, and pepper.3 garlic cloves, 3 tablespoons olive oil, 2 tablespoons honey, 1 ½ teaspoons ground paprika, Salt and pepper
- In a large bowl, combine the chicken, vegetables, and mushrooms. Pour the marinade over and toss well to coat.
- Cover and refrigerate for 30 minutes to 4 hours to let the flavors soak in.
- Start about 20 minutes before cooking. For charcoal grills, arrange coals on one side for indirect heat. For gas grills, set burners to high and aim for 400°F (200°C).
- Thread the chicken, peppers, onions, and mushrooms onto skewers, alternating ingredients for even cooking and color.
- Grill kabobs over medium heat for 12–15 minutes, turning occasionally until the chicken is fully cooked and slightly charred.
- Serve with a side of rice, tzatziki, or grilled flatbread for a complete meal!
Video
Notes
- Choose the Right Cut: Use chicken breasts for a leaner option or switch to chicken thighs if you want extra juiciness and more flavor on the grill.
- Cut Everything Evenly: Slice the chicken and vegetables into bite-sized pieces so they cook at the same rate and don’t dry out or burn.
- Prevent the Skewer Burn: If you’re using wooden skewers, soak them in water for at least 30 minutes so they don’t catch fire on the grill.
- Let Your Grill Heat Up: Starting with a hot grill gives your kabobs a better sear and helps prevent sticking right from the start.
- Don’t Crowd the Skewers: Leave just a bit of space between ingredients on each skewer to help them cook evenly and get a good char.
- Flip Frequently: Turn the kabobs every few minutes so all sides get evenly cooked and nothing sits in one spot too long.
- Rest Before Serving: Give the kabobs a quick rest off the heat before serving to help the juices redistribute in the chicken.
- Brighten It Up: Squeeze fresh lemon juice over the kabobs just before serving to add a pop of citrus that balances the smoky, savory flavors.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
