Chicken Kabobs

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  • The BEST chicken kabobs that are juicy, tender and flavorful. Easy to make and grilled to perfection. These kabobs will become your favorite summer dinner!

    We grill all types of chicken in the summer time. Whether it’s these chicken kabobs, grilled chicken breast, bbq chicken, lemon tarragon chicken or even a grilled chicken burger, we love it all. Always a big hit with the family!

    chicken kabobs on white plate

    Chicken shish kabob

    Shish Kabobs are a summer staple. They’re one of my favorite dinners during the summer and are so easy to make. Plus they’re ready in less than an hour from start to finish!

    These shish kabobs are coated in my favorite simple marinade that tastes absolutely delicious. The chicken is always juicy, tender and super flavorful!

    I love to add chopped bell peppers to my chicken kabobs, as I’ve found they cook in the same amount of time as the chicken. Other veggies like mushrooms, onions, zucchini or squash all taste delicious too, however their cooking times may vary. I’d recommend putting the softer veggies on their own skewer so that you can remove them from the grill when they are tender.

    marinade over chicken in bowl

    Shish kabob marinade

    I love to use my favorite grilled chicken marinade when making chicken kabobs. It’s simple, easy and super flavorful. You could even use BBQ sauce or make a super easy marinade with olive oil and spices (like I do for my grilled chicken breast).

    Be sure to let your chicken marinate in the fridge for at least 30 minutes! I usually let it marinate for 1-2 hours for extra flavor.

    • Olive oil
    • Balsamic vinegar (or soy sauce)
    • Dijon mustard
    • Minced garlic
    • Salt and pepper

    Tips for cutting chicken for kabobs

    Use a sharp knife. Make sure your knife is sharp and can easily cut through the chicken breast. You want the pieces to have clean edges and still be thick enough to slide thread through the skewers.

    Thaw and trim chicken. Before cutting, double check that your chicken breasts are thawed completely. If they’re still frozen in the middle, they’ll be harder to cut through. Also make sure to trim any extra fat or skin off your chicken breast.

    Cut all pieces evenly. It’s important that all pieces are cut the same size to ensure that they cook evenly on the grill. Aim for 1 1/2 to 2 inch chunks of chicken.

    shish kabobs ready to be grilled on white plate

    How to grill chicken kabobs

    Cut the chicken. Thaw and trim chicken breasts. Pat down with a paper towel and cut into 1 1/2-2″ chunks. Place chicken in a glass bowl or zip top bag.

    Add marinade and veggies. Add in the peppers and ingredients for marinade. Toss until everything is evenly coated, then place in the refrigerator for at least 30 minutes.

    Preheat grill, then assemble kabobs. Preheat grill to medium-high heat. Thread chicken and bell peppers through skewers. Alternate the chicken and peppers until everything is used up.

    Grill kabobs. Place chicken kabobs on grill and cook for 5 to 6 minutes per side (or until a meat thermometer reads 160° to 165°F and the center is no longer pink).

    chicken kabobs being cooked on the grill

    What to serve with chicken kabobs

    cooked chicken kabobs on white plate

    Other grilled favorites:

    cooked chicken kabobs on white plate

    Chicken Kabob Recipe

    Course: Main Course
    Cuisine: American
    Keyword: chicken kabobs, grilled chicken kabobs, shish kabobs
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Refrigerate: 30 minutes
    Total Time: 55 minutes
    Servings: 6
    Calories: 292
    Author: Jamielyn Nye
    The BEST chicken kabobs that are juicy, tender and flavorful. Easy to make and grilled to perfection. These kabobs will become your favorite summer dinner! 

    Ingredients

    • 4-6 chicken breasts
    • 2 bell peppers , cut into 1-inch pieces

    Shish Kabob Marinade:

    • 1/2 cup olive oil
    • 1/4 cup balsamic vinegar , or lite soy sauce
    • 1 1/2 Tablespoons Dijon mustard
    • 2 teaspoons minced garlic
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon black pepper

    Instructions

    • Thaw and trim chicken breasts. Pat down with a paper towel and cut into 1 1/2-2" chunks. Then place in a glass bowl or zip top bag. Add the bell peppers. Then add the olive oil, balsamic vinegar, Dijon mustard, garlic, salt and pepper. Toss until it is mixed well. Place in the refrigerator for at least 30 minutes.
    • Preheat grill to medium-high heat.
    • Thread chicken and bell peppers through skewers. Alternate the chicken and peppers until everything is used up. Then place on the grill for 5 to 6 minutes per side (or until a thermometer reads 160° to 165°F and the center is no longer pink).

    Notes

    Other vegetables you can add to the chicken kabobs: 
    • zucchini
    • cherry tomatoes
    • mushrooms
    • onions
     
    Note: Some of the softer vegetables like zucchini and tomatoes will end up cooking faster. I'd recommend putting those on their own skewer so you can remove them from the grill when they are cooked. 

    Nutrition

    Calories: 292kcal | Carbohydrates: 5g | Protein: 33g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 789mg | Potassium: 653mg | Fiber: 1g | Sugar: 3g | Vitamin A: 25.7% | Vitamin C: 64% | Calcium: 1.5% | Iron: 5%
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