Herb Chicken Vegetable Kabobs
Infused with vibrant Mediterranean flavors, these Herb Chicken Vegetable Kabobs are the perfect summertime recipe for your grill or broiler. Juicy, marinated chicken breasts are paired with a colorful medley of bell peppers, zucchini, and red onion, all tossed in a zesty blend of olive oil, fresh garlic, lemon juice, and fragrant herbs like oregano, thyme, and parsley. Easy to prepare and quick to cook, these kabobs are ready in under an hour, making them ideal for weeknight dinners or backyard cookouts. Serve these smoky, charred skewers with a side of fluffy rice, quinoa, or a crisp garden salad for a healthy, protein-packed meal that’s as beautiful as it is delicious. Perfect for BBQ enthusiasts and Mediterranean cuisine lovers alike, these chicken kabobs are a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 red bell pepper
- 1 yellow bell pepper
- 2 medium zucchini
- 1 large red onion
- 0.25 cup olive oil
- 3 tablespoons lemon juice
- 3 cloves fresh garlic, minced
- 3 tablespoons fresh parsley, chopped
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
Cut the chicken breasts into 1-inch cubes and set aside in a large bowl.
Dice the bell peppers, zucchini, and red onion into 1-inch pieces to roughly match the size of the chicken cubes.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, parsley, oregano, thyme, salt, and black pepper to create the marinade.
Pour half of the marinade over the chicken cubes, and the other half over the vegetables. Toss each to coat evenly. Cover and refrigerate both for at least 20 minutes (or up to 2 hours for deeper flavor).
Preheat the grill to medium-high heat (or preheat the broiler if using an oven).
Thread the chicken and vegetables onto skewers alternately, ensuring a colorful and even distribution.
Place the skewers on the grill, rotating them every 3-4 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the vegetables are tender and slightly charred. If broiling, place kabobs on a baking sheet and broil on high for 12-15 minutes, turning halfway through.
Remove kabobs from the heat and let them rest for 2-3 minutes before serving.
Serve the herb chicken vegetable kabobs immediately with your favorite side dishes like rice, quinoa, or a fresh salad.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 6616 mg | 288% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 39.3 g | ||
| Protein | 221.0 g | 442% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 259 mg | 20% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3672 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
