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Grilled lemon herb chicken kabobs with golden edges, glossy herb marinade coating, fresh herbs sprinkled on top

Grilled Lemon Herb Chicken Kabobs

Juicy chicken breast marinated in fresh lemon juice and herbs, then grilled to perfection with colorful vegetables on skewers.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breast cut into 1-inch cubes
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh oregano chopped
  • 2 tablespoons fresh thyme chopped
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large red bell pepper cut into 1-inch pieces
  • 1 large zucchini sliced into rounds
  • 1 medium red onion cut into chunks
  • 8 wooden skewers soaked in water for 30 minutes

Method
 

  1. In a large bowl, whisk together olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper to create the marinade.
  2. Add chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes or up to 2 hours.
  3. Preheat grill to medium-high heat and lightly oil the grates.
  4. Thread marinated chicken alternating with bell pepper, zucchini, and red onion pieces onto the soaked skewers.
  5. Grill kabobs for 12-15 minutes, turning every 3-4 minutes, until chicken is cooked through and vegetables are tender.
  6. Check that internal temperature of chicken reaches 165°F with a meat thermometer.
  7. Remove from grill and let rest for 2-3 minutes before serving.
  8. Serve immediately with rice, pita bread, or a fresh salad.

Notes

For extra flavor, marinate chicken for up to 4 hours. Metal skewers can be used instead of wooden ones. Leftover kabobs can be stored in refrigerator for up to 3 days and reheated gently.