Lemon Herb Chicken Kabobs
Elevate your next barbecue or family dinner with these vibrant Lemon Herb Chicken Kabobs, a perfect balance of zesty citrus, fresh herbs, and tender, juicy chicken. Marinated in a flavorful blend of lemon juice, olive oil, garlic, parsley, rosemary, and thyme, the chicken absorbs incredible depth, while a touch of honey adds a subtle sweetness. Skewered alongside colorful bell peppers, red onions, and zucchini, these kabobs not only look stunning but also deliver a medley of textures and smoky charred perfection fresh off the grill. With just 20 minutes of prep time and a quick 15 minutes on the grill, these kabobs make an easy, healthy, and crowd-pleasing meal ideal for weeknights or summer cookouts. Serve with rice, couscous, or a fresh salad for a complete feast everyone will love!
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) chicken breasts
- 0.25 cup lemon juice
- 0.25 cup olive oil
- 3 cloves (minced) garlic cloves
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon (chopped) fresh rosemary
- 1 tablespoon (chopped) fresh thyme
- 1 tablespoon honey
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces (any color, cut into 1-inch pieces) bell peppers
- 1 piece (cut into large chunks) red onion
- 2 pieces (sliced into 1/2-inch rounds) zucchini
- 8 pieces wooden or metal skewers
Instructions
Cut the chicken breasts into 1.5-inch cubes and set aside.
In a large bowl, whisk together lemon juice, olive oil, minced garlic, fresh parsley, rosemary, thyme, honey, paprika, salt, and black pepper to create the marinade.
Add the chicken cubes to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
If using wooden skewers, soak them in water for at least 20 minutes to prevent them from burning on the grill.
While the chicken marinates, prepare the vegetables by cutting the bell peppers, red onions, and zucchini into bite-sized pieces.
Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
Assemble the kabobs by threading alternating pieces of marinated chicken, bell peppers, red onions, and zucchini onto the skewers.
Place the kabobs on the preheated grill and cook for 12-15 minutes, turning every 3-4 minutes to ensure even cooking. The chicken should reach an internal temperature of 165°F (74°C).
Remove the kabobs from the grill and let them rest for 2-3 minutes before serving.
Serve warm with your favorite side dishes, such as rice, couscous, or a fresh salad.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 6694 mg | 291% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 60.7 g | ||
| Protein | 222.9 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1845 mg | 39% | |
*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.
