Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 zucchini, sliced into 1/2-inch thick rounds
- 1 pint cherry tomatoes
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper. Add chicken cubes to the marinade and coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Prepare vegetables by washing and cutting bell peppers, red onion, and zucchini. Arrange in separate bowls for easy access.
- Thread marinated chicken and vegetables onto skewers, alternating items for a colorful presentation. Soak wooden skewers in water if using.
- Preheat grill to medium heat. Lightly oil the grill grates. Grill skewers for 10-12 minutes, turning occasionally until chicken is cooked through and vegetables are tender.
Notes
- Don’t overcrowd the skewers; leave space for even cooking.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Soak wooden skewers for at least 30 minutes to prevent burning.
- Experiment with various vegetables for different flavors.
- Assemble kabobs ahead of time and refrigerate until ready to grill.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Low-carb
Nutrition
- Serving Size: 1 kabob
- Calories: 300 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg