Fire up the grill and enjoy these delicious chicken kabobs in under 15 minutes of active cooking. Tender, marinated chicken paired with colorful, fresh vegetables creates an attractive, flavorful dish that’s ideal for summer dinners, backyard barbecues, and quick weeknight meals.
Grilled chicken is a go-to in our house because it’s light, simple to prepare, and pairs well with a wide variety of sides. These kabobs take the same idea and turn it into bite-sized pieces that cook quickly and evenly. The marinade adds a savory, slightly tangy note while the grill gives the meat a pleasant char and smoky flavor. Because everything cooks fast, this recipe is especially useful when you want a tasty meal without a long list of steps.
One of the best things about kabobs is how adaptable they are. Use boneless, skinless chicken breasts cut into 1 ¼-inch cubes, or substitute tenderloins or boneless thighs for a juicier result. If you prefer, the same method works great with steak, shrimp, or even seasoned ground meat shaped around skewers. For vegetables, choose in-season produce that holds its shape on the grill: bell peppers, red onion, zucchini, mushrooms, and cherry tomatoes are all reliable choices. Cut everything into similar-sized pieces so it cooks evenly.
For these skewers I like a simple combination of red onion and a mix of red and yellow bell peppers for bright color and balanced sweetness. The chicken soaks up the flavors of the marinade, then grills quickly to juicy perfection. If you’re feeding a group, kabobs are easy to rotate on and off the grill so everyone gets freshly finished skewers.
Which is correct, “kebabs” or “kabobs”? Both spellings are acceptable. “Kebabs” is more common internationally and in British English, while “kabobs” is frequently used in American English. Use the version that best fits your audience.
Ingredients & Substitutions
- Chicken breast — Boneless, skinless breasts cut into 1 ¼-inch cubes work well. Chicken tenderloins or boneless thighs are great alternatives.
- Veggies — I use red onion and red and yellow bell peppers for color and texture. Other good options include zucchini, cherry tomatoes, mushrooms, or sweet white onion. Cut everything into bite-size pieces.
- Extra-virgin olive oil — A neutral oil like avocado or grapeseed oil also works.
- Red wine vinegar — Adds bright acidity to the marinade.
- Worcestershire sauce — Contributes savory umami; substitute soy sauce if preferred.
- Seasonings — Garlic powder, paprika, coriander, salt, and black pepper make a balanced spice mix. Optional additions include onion powder, cumin, minced fresh garlic, or chopped herbs.
Optional: A squeeze of lemon juice over the finished kabobs brightens the flavors.
How To Make Chicken Kabob Recipe
Make the marinade: Whisk together olive oil, red wine vinegar, Worcestershire sauce, garlic powder, paprika, coriander, salt, and black pepper in a large bowl. Add the cubed chicken, cover, and refrigerate for 30 minutes up to 2 hours. Longer marinating enhances flavor, but avoid going past two hours to prevent tougher texture.
If using wooden skewers, soak them in water for at least 30 minutes before threading to reduce the chance of burning; metal skewers do not require soaking.
Assemble and grill: Preheat the grill to medium-high and oil the grates lightly. Thread chicken, onion, and peppers onto the skewers, leaving small gaps between pieces so heat circulates and the food grills rather than steams. Grill the kabobs for about 10–12 minutes, turning occasionally, until the chicken is cooked through and vegetables are tender with nice grill marks.
Rest and serve: Remove the skewers from the grill and let them rest for a couple of minutes. Serve hot straight from the skewers or remove the pieces for plating.
Olivia’s Recipe Tips
- Marinate between 30 minutes and 2 hours for best texture and flavor.
- Cut the chicken into roughly 1 ¼-inch pieces so they cook at the same rate as the vegetables.
- Reserve a portion of unused marinade (one that hasn’t touched raw chicken) to baste during grilling for extra flavor.
- Leave a small gap between items on the skewer to promote even charring instead of steaming.
How To Store Leftovers
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. Keep them on or off the skewers as you prefer. Reheat gently in the microwave or in a preheated 350°F oven until warmed through.
What To Serve with Chicken Kabobs
These kabobs pair beautifully with light sides: serve over cauliflower rice, with sweet potato fries, or alongside a crisp summer salad. Remove the chicken and vegetables from skewers to use in tacos, grain bowls, pita pockets, or chopped salads. For extra richness, offer simple sauces such as tahini, a feta-based dip, or honey-Dijon mustard on the side.
Follow these straightforward steps and small tips to make flavorful, juicy grilled chicken kabobs every time—quick to prepare, easy to customize, and perfect for warm-weather cooking.