These Grilled Chicken Kabobs are a great way to enjoy tender chicken and colorful vegetables and a go-to weeknight dinner for our family, especially during grilling season. Quick to prepare and packed with flavor, this delicious meal is sure to become a family favorite for summer cookouts!
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We love to grill at our house almost all year round thanks to the mild California weather. And shish kabobs are a staple for us, whether we are having guests over or it’s just our family. You can marinate and even assemble everything ahead of time and then they cook quickly on the grilled so you end up with chunks of juicy meat and tender-crisp veggies. What’s not to love?!
This chicken kabob recipe is a complete meal on a stick, featuring chunks of marinated chicken and fresh vegetables. The homemade marinade, made with soy sauce, lemon juice, and garlic, adds an extra layer of flavor that’s easy to pull together and hard to resist.
Another great thing about this recipe is its versatility. You can use either boneless skinless chicken thighs or breasts, and the vegetables can be mixed and matched based on your preferences or what you have on hand. Zucchini, sliced onions, red bell peppers, cherry tomatoes, and pineapple, are all popular options at our house, but these kabobs are customizable to suit your taste.
For more of the best kabobs and recipes for grilling season, check out my Marinated Steak Kabobs, Grilled Chicken Shawarma Wraps, Hawaiian Teriyaki Chicken Skewers, Sriracha Mayo Marinated Grilled Lamb Chops, and Easy Grilled Shrimp Skewers!
Why We Love This Recipe
- Grilling the kabobs ensures beautiful grill marks and a smoky taste that everyone will love!
- Packed with protein from the chicken and vitamins from the colorful vegetables, it’s a nutritious option that fits into a balanced diet.
- For first-time grillers, this recipe is straightforward and easy to follow!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Vegetable Oil or Olive Oil – Adds moisture and helps prevent sticking on the grill.
- Soy Sauce – Adds a savory umami flavor.
- Brown Sugar – Adds a touch of sweetness to balance the soy sauce.
- Worcestershire Sauce – Enhances the savory flavor with a slight tang.
- Lemon Juice – Adds brightness and tenderizes the chicken.
- Freshly Ground Black Pepper – Adds a hint of spice.
- Dried Basil – Adds a subtle herb flavor.
- Minced Garlic Cloves – Adds a robust and aromatic flavor.
- Boneless Skinless Chicken Breasts – The main protein, can be substituted with chicken thighs for a juicier option.
- Zucchini – Adds a mild, fresh flavor and vibrant color.
- Grape Tomatoes – Adds sweetness and juiciness.
- Bell Peppers – Adds a variety of flavors and colors.
- Red Onion – Adds a mild, sweet flavor.
- Cremini Mushrooms – Adds an earthy, meaty flavor.
How to Make Grilled Chicken Skewers
- Make the marinade. Combine oil, soy sauce, brown sugar, Worcestershire sauce, lemon juice, black pepper, basil, and garlic in a large bowl. Mix well.
- Marinate the chicken. Pour over the chicken, stirring to coat thoroughly. Cover and place the chicken in the refrigerator for at least 30 minutes, or marinate overnight for extra flavor.
- Prepare the skewers. While the chicken is marinating, soak the wooden skewers in water to prevent them from burning on the grill. If using metal skewers, this step is not necessary.
- Preheat the grill. Preheat your grill to medium heat, around 350º-375ºF. This medium-high heat ensures the chicken cooks evenly without burning the vegetables. Gas grills are easy to use and do the trick, but these chicken skewers taste even better when grilled on a charcoal grill, which is what I recommend.
- Assemble kabobs. When ready to grill, skewer the chicken and vegetables on kabob skewers. Alternate between pieces of chicken and vegetables to ensure even cooking.
- Grill kabobs. Brush the top side of the skewered chicken and vegetables with oil, and place them on the grill, oiled side down. Brush the top side with oil, cover the grill, and cook the kabobs for about 5 minutes.
- Finish grilling and serve. Finally, turn the kabobs and grill for another 5 minutes until the chicken is done. Remove the kabobs from the grill and serve immediately. Enjoy your delicious, homemade chicken kabobs!
Recipe FAQ’s
Yes, you can use beef, lamb, or even shrimp for kabobs. Adjust the marinating and cooking times accordingly.
Marinate for at least 30 minutes, but for the best flavor, marinate overnight.
You can cook the kabobs in an oven preheated to 400ºF. Place the skewers on a baking sheet and bake for about 15-20 minutes, turning halfway through. You can also use a grill pan on a gas stovetop.
You can store marinated chicken in the refrigerator for up to 2 days before cooking. Make sure to keep it in an airtight container to prevent any cross-contamination and to maintain its freshness.
Yes, you can freeze the marinated chicken in an airtight container for up to 3 months. Thaw in the refrigerator before grilling.
Store leftover chicken kabobs in an airtight container in the refrigerator for up to 3-4 days. Make sure the kabobs have cooled down to room temperature before refrigerating to prevent condensation and sogginess.
If you want to store the kabobs for a longer period, you can freeze them. Remove the chicken and vegetables from the skewers and place them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months.
Tips for Success
- For the best flavor, use fresh vegetables and high-quality chicken. Fresh produce enhances the overall taste and texture of the kabobs.
- If using bamboo skewers, soaking them in water for at least 30 minutes before grilling prevents them from burning and ensures even cooking.
- Leave some space between the pieces on the skewer to ensure even cooking. Overcrowding can lead to unevenly cooked chicken and vegetables.
- Keep an eye on the grill temperature to avoid burning the kabobs. Medium heat is ideal for cooking chicken kabobs evenly.
- Use a meat thermometer to ensure that the chicken is cooked to a safe internal temperature.
What to Serve with Grilled Chicken Kabobs
Chicken kabobs pair well with a variety of side dishes. Consider serving them with a fresh salad, such as a Greek salad or a cucumber tomato salad, for a light and refreshing complement.
Rice pilaf, quinoa, or couscous make excellent accompaniments to chicken kabobs. These grains can be seasoned with herbs and spices to enhance the flavors of the kabobs.
Tzatziki sauce, hummus, or a simple yogurt dip can add extra flavor to your kabobs. These dips are easy to prepare and pair wonderfully with both the chicken and vegetables.
Serve the kabobs with warm pita bread or naan for a complete meal. The bread can be used to make sandwiches with the grilled chicken and vegetables.
Substitutions and Variations
- Tamari or coconut aminos can be used as a gluten-free option for soy sauce.
- Honey or maple syrup can be used as a natural sweetener instead of brown sugar.
- Lime juice can be used instead of lemon juice for a different citrus flavor.
- Fresh basil or other herbs like oregano or thyme can be used as a substitute for dried basil.
- For juicier kabobs, try using boneless skinless chicken thighs instead of chicken breasts.
- Other vegetables like yellow squash or eggplant can be used in place of zucchini.
- Cherry tomatoes or any small, firm tomato variety can be substituted for grape tomatoes.
- Button mushrooms or portobello mushrooms can be used instead of cremini mushrooms.
More Summer Grilling Recipes You’ll Love
- Grilled Cilantro Lime Chicken Thighs
- BBQ Tri Tip (Grill Recipe)
- Grilled Flank Steak with Mushrooms
- Juicy Grilled Turkey Burgers
- Grilled Garlic Bread
- Perfect Grilled Pork Chops with Sweet BBQ Pork Rub
- Grilled Ribeye Steak
- Burgers 101: How to Grill Burgers
Grilled Chicken Kabobs Recipe
Ingredients
- 2 tablespoons vegetable oil or olive oil + additional for brushing
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon worcestershire sauce
- 2 tablespoons lemon juice
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried basil
- 2 cloves garlic minced
- 1 pound chicken breasts cut into 1-inch chunks
- 1-2 zucchini cut into 1-inch chunks
- 1 cup grape tomatoes
- 1 bell pepper cut into 1-inch chunks (red, green, yellow, or orange all work well)
- ½ red onion cut into chunks
- 8 ounces cremini mushrooms halved if large
Instructions
- Combine oil, soy sauce, brown sugar, worcestershire sauce, lemon juice, black pepper, basil, and garlic.2 tablespoons vegetable oil, ¼ cup soy sauce, 1 tablespoon brown sugar, 1 tablespoon worcestershire sauce, 2 tablespoons lemon juice, ½ teaspoon freshly ground black pepper, ½ teaspoon dried basil, 2 cloves garlic
- Mix well, and pour over chicken, stirring to coat thoroughly.1 pound chicken breasts
- Cover, and place chicken in refrigerator for 30 minutes (can also marinate overnight).
- While chicken in marinating, soak bamboo kabob skewers in water.
- Preheat grill to medium heat – about 350ºF to 375ºF. Our preference is to use a charcoal grill, but a gas grill works well too.
- When ready to grill, skewer chicken and vegetables on kabob skewers. I like to alternate a piece of chicken with a piece of vegetable to make them heavier on the chicken.1-2 zucchini, 1 cup grape tomatoes, 1 bell pepper, ½ red onion, 8 ounces cremini mushrooms
- Brush top side of skewered chicken and vegetables with oil, and place on grill, oiled side down, and brush top side with oil.
- Cover grill, and grill kabobs about 5 minutes.
- Turn kabobs, and grill another 5 minutes until chicken is done through. I find it easiest to just slice into one piece of the chicken to make sure there is no pink when making kabobs.
- Remove from grill and serve.
Notes
- Store: Store cooled chicken kabobs in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: Remove chicken and vegetables from the skewers and flash-freeze on a single layer on a baking sheet, then transfer to an airtight container or freezer bag and store in the freezer for up to 3 months.
- Reheat: Thaw kabobs in the refrigerator if frozen. Preheat oven to 350ºF and place kabobs on a baking sheet. Bake for 10-15 minutes until heated through. Alternatively, reheat in a microwave-safe dish for 1-2 minutes.
- Make Ahead: You can store marinated chicken in an airtight container in the refrigerator for up to 2 days before cooking, or freeze the marinated chicken in an airtight container for up to 3 months. Thaw in the refrigerator before grilling.
