Chicken Kabobs

Name: Grilled Chicken Kabobs
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1 pound chicken breast (trimmed and cut into 1 ¼-inch cubes); 1 small red onion (cut into 1-inch pieces); 2 medium bell peppers (any color, cut into 1-inch pieces); 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 2 tablespoons Worcestershire sauce; ½ teaspoon garlic powder; 1 teaspoon paprika; ½ teaspoon coriander; Salt and black pepper

By: Olivia Updated: 11/18/24

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Fire up the grill and enjoy these delicious Chicken Kabobs in under 15 minutes! Tender marinated chicken and fresh veggies make for a beautiful presentation and tons of flavor – the perfect summer recipe.

An overhead view of two chicken kabobs over a bed of rice and green salad.

We make grilled chicken at least two or three times a week in the summer. It’s light, easy to cook, and pairs well with just about anything. These Grilled Chicken Breasts are my default recipe, but I also can’t resist a good Grilled Chicken Leg with a little bit of char on it.

These grilled chicken and vegetables recipe is just as incredible, but they cook up in about 10 minutes. I love this recipe for a quick dinner, but it’s also great for outdoor parties and BBQs. If you’re making these for a crowd, you can cycle them on and off the grill quickly, so fresh skewers are always ready.

These chicken kebabs are also incredibly easy to modify. I’ve made kabobs with steak, seafood, and even ground beef and they’re always a hit. When it comes to veggies, you really can’t go wrong as long as they’re in season and fit on the skewer!

Here, I’m going with brightly colored bell peppers and onions that I pair with cubes of marinated chicken breasts. The result is mouthwatering chicken and perfectly cooked veggies packed with flavor. They also get a little char and a smoky element from the grill. It’s SO good!

Not to mention, these Chicken Kabobs are also low-carb, gluten-free, and keto-friendly. You’ll want to make this recipe all summer long, so let’s get started!

Which is correct, “kebabs” or “kabobs”? The terms “kebabs” and “kabobs” are both correct, but their usage depends on the region. “Kebabs” is commonly used in British English and worldwide, whereas “kabobs” is mainly used in American English. Pick whichever term suits your audience or preference best.

Ingredients & Substitutions

When it comes to making chicken kabob ingredients, they’re simple yet full of flavor.

Chicken breast — I’m using boneless skinless chicken breasts cut into 1 ¼-inch pieces. Chicken tenderloins or boneless skinless chicken thighs would also work well here. You can even make this recipe with steak or ground beef if you prefer.
Veggies — There are so many veggies that you can use for chicken kabobs! I’m going with red onion and a mix of red and yellow bell peppers for a pop of color. Some other good options include sweet white onions, zucchini, cherry tomatoes, or mushrooms. Don’t forget to cut them all in bite-size pieces.
Extra-virgin olive oil — Or a similar neutral oil, like avocado or grapeseed oil.
Red wine vinegar — Adds just the right amount of tang to the marinade.
Worcestershire sauce — This gives the chicken a wonderful savory flavor. Or you can add a tablespoon of soy sauce and mix well.
Seasonings — A blend of spices such as garlic powder, paprika, coriander, salt, and black pepper is great for this recipe. You can also add onion powder, cumin, minced garlic or chopped fresh herbs for even more flavor.

Optional: You can also squeeze a little bit of lemon juice before serving.

Prepped ingredients for chicken kabobs on a white countertop.

How To Make Chicken Kabob Recipe

To make the chicken kabob marinade:

Combine the marinade ingredients in a large bowl. Then add the cubes of chicken and refrigerate it covered for 30 minutes to 2 hours.

If you’re using wooden skewers, use this time to soak them in water for at least 30 minutes. This step helps prevent burning while they’re on the grill. You can also use metal skewers.

Assemble and grill the kabobs:

Preheat an outdoor grill for high heat and lightly oil the grill grates. If you don’t have a BBQ, you can preheat a grill pan. While your grill preheats, thread the chicken, onion, and bell peppers onto the skewers.

Grill the kabobos, turning them occasionally, for 10-12 minutes, or until the chicken is cooked through and the veggies are done to your liking.

Left: skewers in water. Center: marinade in a bowl. Right: chicken kabobs on the grill.

Rest and enjoy:

Remove the chicken kabobs from the grill and let them rest for a couple of minutes before serving.

An overhead view of four chicken kabobs on a white serving plate.

Olivia’s Recipe Tips

The longer you marinate the chicken, the more flavorful it’ll be. Though, I don’t recommend going over 2 hours, or it can make the chicken tough.
Cut the chicken into large 1 ¼-inch chunks. If the pieces are too small, they’ll cook before the veggies and become dry.
For even more flavor, you can set aside extra marinade (that hasn’t touched raw chicken) and baste the kabobs while they cook.
When you’re threading the skewers, leave a little space between the chicken and veggies. Otherwise, they can steam instead of grill.

How To Store Leftovers

Chicken kabobs will keep wonderfully in the fridge for up to 3 days. You can store them either on or off the skewer in an airtight container. When you’re ready to enjoy the leftovers, pop them in the microwave or a 350°F oven until they’re warmed through.

What To Serve with Chicken Kabobs

I love to keep it simple and serve chicken kabobs over a bed of cauliflower rice. Or, I’ll make these air fryer sweet potato fries that are done by the time I’m pulling the chicken off the grill.

Chicken kabobs are also the *perfect* addition to summer salads. I make a variation of this easy chopped chicken salad multiple times a week.

Remove the chicken and veggies from the skewers, and you can use them to make tacos, meal prep bowls, pita pockets – you name it!

You can serve it also with tahini sauce, feta cheese dip and honey Dijon mustard.

Frequently Asked Questions

What are shish kabobs?

The term “shish” comes from the Turkish word for “skewer” and “kabob” means roasted meat. So, a shish kabob is made of marinated pieces of meat (like chicken, beef, lamb, or seafood) skewered and cooked over an open flame or grill. They’re usually accompanied by vegetables and threaded onto the same skewer in an alternating pattern.

How do I know when the chicken is fully cooked?

Use an instant read thermometer (meat thermometer) to check the internal temperature for 165°F at the thickest part of the chicken.

What if I don’t have a grill?

If grilling’s not an option, you can also make chicken kabobs in the oven. Place them on a baking sheet and bake at 425°F until cooked through. To get a little bit of char on the edges, you can turn on the broiler for the last couple of minutes.

Do I have to soak the skewers?

If you’re using wooden skewers, it’s important to soak them in water to prevent burning while they’re on the grill.

What’s the best way to assemble chicken kabobs?

I typically start with a piece of chicken to keep everything from falling off the skewer. Then, I place an onion and a bell pepper or two between each cube of chicken.

If you enjoy this recipe, be sure to check out the full collection of Grilling Recipes here at Primavera Kitchen, including all my favorite Grilled Chicken dinners!