High Protein Grilled Chicken Kabobs
Elevate your grilling game with these High Protein Grilled Chicken Kabobs! Bursting with flavor, this recipe features tender, marinated chicken breast paired with vibrant red and green bell peppers, zucchini, and red onion. The marinade—a zesty blend of olive oil, lemon juice, garlic, and warm spices like cumin and paprika—infuses every bite with irresistible Mediterranean-inspired flavors. Perfectly charred on the grill, these kabobs are not only quick to prepare (just 20 minutes of prep time!), but they are also packed with lean protein and nutrient-rich veggies, making them a healthy and satisfying option for weeknight dinners or summer barbecues. Pair these kabobs with a side of rice, a crisp salad, or warm pita bread for a wholesome, crowd-pleasing meal. Ideal for anyone seeking a high-protein, deliciously simple recipe that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large red onion
- 2 medium zucchini
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces wooden skewers
Instructions
Soak the wooden skewers in water for at least 30 minutes to prevent burning during grilling.
Cut the chicken breasts into 1-inch cubes and place them in a large mixing bowl.
Cut the red and green bell peppers, red onion, and zucchinis into 1-inch pieces, similar in size to the chicken cubes.
In a small bowl, mix together olive oil, lemon juice, minced garlic, cumin, paprika, oregano, salt, and black pepper to create the marinade.
Pour the marinade over the chicken cubes and vegetables. Toss everything together until well coated. Allow the mixture to marinate, covered, in the fridge for at least 15 minutes.
Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Thread the marinated chicken and vegetables onto the soaked skewers, alternating between chicken and vegetables.
Place the skewers on the preheated grill and cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The chicken should have an internal temperature of 165°F (75°C).
Remove the skewers from the grill and let them rest for a few minutes before serving.
Serve the grilled chicken kabobs with your choice of side, such as rice, salad, or pita bread.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1654 mg | 72% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 26.7 g | ||
| Protein | 226.3 g | 453% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3812 mg | 81% | |
*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.
