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Chicken Kabobs

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!

Chicken kabobs on a tin foil.
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Juiciest Grilled Chicken Kabobs

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

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 chicken kabobs are coated in my favorite simple marinade that tastes absolutely delicious.

The chicken is always so juicy, tender, and super flavorful, and the veggies are charred to perfection. This is one of those recipes that the whole family will eat up right away!

Shish Kabob Marinade

I love to use my favorite grilled chicken marinade when making 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 meat marinate in the fridge for at least 30 minutes! I usually let it marinate for 1-2 hours for extra flavor.

Marinade over chicken in bowl.

Find the full printable recipe with specific measurements below.

  • Olive oil: This helps pull fat-soluble flavors out of the marinade.
  • Balsamic vinegar (or soy sauce): It may surprise you but balsamic vinegar tenderizes meats.
  • Dijon mustard: Helps keep the chicken moist as it is marinating.
  • Minced garlic: Added in for extra flavor.
  • Salt and pepper: Just a pinch of each!

How to Grill Chicken Kabobs

Grilling is our favorite type of dinner in the summertime! It is quick, easy, and you get to be in the sunshine while doing it. These chicken kabobs are perfect for grilling and will cook up quickly on a gas grill!

A white plate with chicken kabobs on it.
  1. Cut the meat. Thaw and trim boneless skinless chicken breasts. Pat down with a paper towel and cut into 1 1/2-2 inch cubes for bite-size pieces. Place in a glass bowl or zip-top bag.
  2. Add marinade and veggies. Add in the peppers and ingredients for the marinade. Toss until everything is evenly coated, then place in the refrigerator for at least 30 minutes.
  3. Assemble kabobs. Preheat the grill to medium-high heat. Thread meat and bell peppers through skewers. Alternate between each until everything is used up.
  4. Grill kabobs. Place on the grill grates and cook for 5 to 6 minutes per side until the meat has a nice char and the center is no longer pink.

Tips for Cutting Chicken for Kabobs

These tips for making the perfect chicken kabobs are simple and easy to follow! Make sure that your chicken is cut into even pieces that are cooked properly at the same time. Using these tips and tricks will ensure your kabobs are perfect every time!

  • Use a sharp knife. Make sure your knife is sharp and can easily cut through the meat. 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 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.
  • Cut all pieces evenly. It is essential that all skinless chicken breasts are cut the same size to ensure that they cook evenly on the grill. Aim for 1 1/2 to 2-inch chunks.

Favorite Veggies to Include

I love to add chopped bell peppers to my 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 would recommend putting the softer veggies on their own vegetable skewers so that you can remove them from the grill when they are tender.

  • Bell peppers
  • Zucchini
  • Yellow squash
  • Red onions
  • Mushrooms
  • Cherry tomatoes
Greek kabobs on the grill.

Grilling Tips

You can’t go wrong with a few extra tips when grilling this summer. Making sure that your meat and vegetables are cooked properly, using the right skewers, and cooking to the correct temperature are all great ways to make your kabobs the best!

  • Preparing. Cut the meat and veggies into similar-sized pieces so that they cook evenly on the grill.
  • Skewers. I like to use these reusable stainless steel kabob skewers from Amazon. If using wooden skewers, ensure to soak them for 15 minutes before using them.
  • Cook both sides. When grilling, keep turning the skewers so that all sides cook evenly.
  • Temperature. The chicken is done when it has reached a temperature of 160° to 165°F on a meat thermometer.

What to Serve with Chicken Kabobs

Grilled Greek chicken kabobs on a white plate.

5 star review

“I made this the other night for dinner and my husband RAVED about it. He told me I could put this on the rotation. Thank you for a wonderful, flavorful, yet easy meal.”


Storing Chicken on a Kabob

If there are any kabobs left, simply take the chicken and veggies off the kabob and place them in an airtight container in the refrigerator for five to seven days. These are great to make ahead and even meal plan the vegetables and chicken with rice or salad.

Do you love making kabobs?! Kabobs are so fun to make and so delicious in many ways. Try this kid-friendly fruit kabob, an appetizer caprese kabob, or a chocolate strawberry dessert kabob!

Other Grilled Favorites

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cooked chicken kabobs on white plate

Chicken Kabob Recipe

5 from 15 votes
↑ Click stars to rate now!
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! 
Prep Time: 15 minutes
Cook Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 55 minutes
Servings: 6


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

Shish Kabob Marinade:

  • ½ cup olive oil
  • ¼ cup balsamic vinegar , or lite soy sauce
  • 1 ½ Tablespoons Dijon mustard
  • 2 teaspoons minced garlic
  • 1 ½ teaspoons Kosher salt
  • ½ teaspoon ground black pepper


  • 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).


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. 


Calories: 292kcal | Carbohydrates: 5g | Protein: 33g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 789mg | Potassium: 653mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1285IU | Vitamin C: 52.8mg | Calcium: 15mg | Iron: 0.9mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Main Course
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

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