Grilled Chicken Kabobs with Bell Pepper and Zucchini
Tender marinated chicken cubes threaded onto skewers with charred red bell pepper, red onion, and zucchini. Fresh lemon and garlic marinade with dried herbs creates herbaceous, Mediterranean-inspired flavor. Perfect for summer grilling, weeknight dinners, or entertaining. This version emphasizes long marination (overnight preferred) and even-sized pieces for consistent cooking across all sides, ensuring juicy chicken and caramelized vegetables.
Ingredients
- 2 unit(large) boneless skinless chicken breasts, trimmed and cubed
- 1 unit(large) red bell pepper, ends removed, seeded
- 1 unit(large) red onion, peeled
- 1 unit(medium) zucchini, ends trimmed
- ½ cup olive oil
- 3 tablespoon fresh lemon juice, squeezed
- ½ teaspoon black pepper, freshly ground, or less(optional)
- 2 teaspoon Spike SeasoningItalian seasoning + sea salt1:1savory
high
- 1 tablespoon garlic, pureed or minced
- 2 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried sage
- 1 teaspoon onion powder
Instructions
- 1
Trim chicken breasts and cut into 2-inch cubes.
- 2
Whisk together olive oil, lemon juice, black pepper, Spike Seasoning, garlic, basil, oregano, sage, and onion powder.
- 3
Place chicken in a large zip-top bag, pour in marinade, seal, and refrigerate at least 4 hours or overnight.
- 4
Peel onion and cut into 2-inch pieces. Remove ends and seeds from bell pepper, cut into 2-inch pieces. Trim zucchini ends, halve lengthwise, then cut into 2-inch pieces.
- 5
Store vegetables in a separate container in the refrigerator.
- 6
About 1 to 2 hours before grilling, add vegetables to the chicken bag and continue marinating.
- 7
Remove chicken and vegetables from marinade and let reach room temperature.
- 8
Preheat grill to high, lightly spray or oil grates.
- 9
Thread chicken and vegetables onto skewers, alternating and pressing tightly together.
- 10
Place kabobs on grill and reduce heat to medium-high.
- 11
Cook until grill marks appear, about 3 to 4 minutes per side (4 sides total, 12 to 16 minutes), turning as needed.
- 12
Chicken should feel firm and vegetables should be lightly browned. Serve hot.
Tips
Marinate overnight if possible for deeper flavor development. Longer marination tenderizes chicken and intensifies Mediterranean herb profile.
Cut all chicken and vegetable pieces to the same 2-inch size ensures even cooking on all four sides and prevents some pieces from being raw while others overcook.
Let marinated ingredients reach room temperature before grilling; this allows more even cooking throughout and prevents charred exteriors with cold centers.
Good to Know
Cooked kabobs keep refrigerated in an airtight container for up to 3 days. Marinated raw kabobs (assembled on skewers) keep up to 2 days refrigerated but are best grilled within 24 hours for optimal texture.
Assemble and marinate chicken up to 24 hours ahead. Add vegetables 1 to 2 hours before grilling. Thread skewers up to 4 hours in advance; cover and refrigerate until grilling.
Serve immediately while hot. Pair with grilled bread, rice, couscous, or a fresh green salad. Offer lemon wedges and extra herbs on the side.
Common Mistakes
Do not skip marination; marinate at least 4 hours to avoid dry, bland chicken.
Cut all pieces to uniform size to avoid some cooking faster than others.
Do not grill from cold; allow marinated kabobs to reach room temperature to avoid uneven cooking.
Do not overcrowd skewers; space pieces slightly to allow even heat circulation and browning.
Substitutions
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FAQ
Can I make these kabobs ahead and freeze them?
Yes. Assemble marinated kabobs on skewers, wrap individually in plastic wrap, and freeze up to 1 month. Thaw overnight in the refrigerator before grilling. For best results, marinate before freezing rather than after.
What if I don't have metal skewers or charcoal grill?
Wooden skewers work well; soak them 30 minutes in water before threading to prevent burning. A gas grill is equally suitable; preheat to high, then reduce to medium-high. Stovetop grill pans also work if outdoor grilling isn't available.
How long can I keep marinated chicken and how do I know when kabobs are done?
Marinate chicken up to 24 hours for best flavor and food safety. Kabobs are done when chicken feels firm but not hard to the touch and vegetables have light char marks. Internal chicken temperature should reach 74 degrees C (165 degrees F).