These Grilled Chicken Kabobs are an easy recipe to try for your next backyard barbecue. Chicken marinated in Greek marinade is put on skewers with lots of colorful vegetables – delicious and fun to eat!
Every time I start out making kabobs I complain about the work they take – and without fail, every time I start eating them I remember why I voluntarily spend time threading meat and vegetables on wooden sticks.
No matter how old or how young you are, kabobs are just such a fun summer food. They look great, taste delicious and are a nice change from steaks, hot dogs and burgers. Try them – they may be a little tedious to assemble, but they are worth it!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Marinade: Most of the time I use my Greek Chicken Marinade (which would make these Greek Chicken Kabobs), but the vegetables in this recipe are so versatile – you can use any marinade you enjoy! Balsamic chicken marinade is just as delicious, and so is a pork chop marinade… Even if it’s intended for chops, it works great here, too!
- Vegetables: Skip anything you don’t enjoy. Add whatever quick-grilling veggie you love! Button mushrooms are a great addition, so are pre-cooked corn slices, regular onion works, yellow summer squash, cut up asparagus… Whatever you like!
- Chicken: I always do diced chicken breast. You could do diced boneless, skinless chicken thighs – they may need an extra 5 minutes on the grill, though.
How to make Grilled Chicken Kabobs
1. First, you’ll want to make your marinade.
2. Then get your chicken and vegetables marinating – I always marinate them in two separate bags because I’m squeamish when it comes to raw meat. I know they will end up on skewers together, but I just can’t do it.
You can let the chicken marinate for up to 2 days. I wouldn’t do the veggies for longer than overnight, or the zucchini will start getting soggy.
3. Once you’re ready to grill, soak wooden skewers for 10 minutes in water. Then thread everything on skewers and grill them up!
Recipe tips
Is this enough marinade?
For kabobs, I want the marinade to coat the chicken vs it swimming in there. The vegetables will release juices as they sit in the marinade, so there will be more liquid in the bag over time.
I’ve found this to be plenty to season everything well, but if you’re concerned, you can easily make a triple batch of marinade.
How to assemble the kabobs without going crazy
I am the worst at doing repetitive tasks like making skewers. I get so bored after one, and after the second one I want to give up 😂
So here’s what I do:
- I empty the marinated chicken into a shallow dish, and the marinated vegetables into a second, larger shallow dish (it’s a lot less messy vs reaching into the bags all the time! It means two more dishes to wash, but it’s worth it)
- I figure out in what order I want to have the ingredients on my kabobs
- I do it as quickly as I can
- That’s it.
When I figure out the order of ingredients, I also try to gauge how many pieces I have of each, to make sure everything is evenly divided between the skewers.
How long do you cook chicken kabobs on the grill?
The truth? I don’t cook them on the grill at all – my husband does 🙈 This is so cliché. But I’m terrible at grilling.
He turns them often and cooks them 10-15 minutes, or until I have declared juices run clear enough.
I’ll order my steak medium-rare any day, but I want my chicken at 165°F internal temperature.
Recommended internal temperature for chicken
Wondering when your chicken is done and safe to be eaten? I highly recommend investing in (the following is an affiliate link an I earn a commission for purchases made through it) a meat thermometer. I check pretty much everything I cook and bake with mine to make sure I’m at the accurate temperature.
The US government’s food safety website recommends cooking all poultry to an internal temperature of at least 165°F (74°C) for safe consumption.
Serving ideas
We love these with summer-y side dishes and some crusty bread! Here are some of our favorites:
- Greek Pasta Salad or Greek Orzo Salad
- Avocado Tomato Cucumber Salad
- Grilled Corn on the Cob (or Air Fryer Corn on the Cob)
- Mediterranean Couscous Salad
- Watermelon Salad with Feta Cheese
- Summer Corn Salad
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Grilled Chicken Kabobs
Recipe details
Equipment
- 18 medium wooden or metal skewers
Ingredients
- 1 ½ cups Greek Chicken Marinade (see notes for recipe) OR use your favorite marinade
- 2 pounds boneless skinless chicken breast cut into 1-inch cubes; boneless/skinless chicken thighs work as well
- 2 red bell peppers cut into chunks
- 2 yellow bell peppers cut into chunks
- 3 medium zucchini sliced
- 2 red onions cut into wedges
Instructions
- Make marinade: Either whisk together marinade ingredients, or use your favorite marinade recipe/store-bought marinade.
- Marinate chicken and vegetables: Place chicken in a medium-large zip-top bag. Place vegetables in a separate, very large zip-top bag. Divide marinade between bags and evenly pour over both chicken and vegetables.Remove as much air as possible from each bag and zip close. Store in refrigerator for at least 30 minutes, and up to a day (chicken is fine for 2 days; vegetables will start to get mushy if left too long).
- Prep: Once ready to grill, soak wooden skewers in cold water for 10 minutes. Heat grill on high heat.
- Assemble kabobs: Empty chicken into shallow dish, discarding bag and any leftover marinade. Empty vegetables into separate shallow dish, again discarding excess marinade and bag. Thread chicken and vegetables evenly onto skewers.
- Grill: Grill kabobs on medium-high grill for 10-15 minutes, turning often, until vegetables are tender and chicken reaches an internal temperature of 165°F. Rest for 5 minutes, then serve immediately.
Notes
- Vegetables: Skip anything you don’t enjoy. Add whatever quick-grilling veggie you love! Button mushrooms are a great addition, so are pre-cooked corn slices, regular onion works, yellow summer squash, cut up asparagus… Whatever you like!
- Marinade: I use my Greek Chicken Marinade, but the vegetables in this recipe are so versatile – you can use any marinade you enjoy! Balsamic chicken marinade is just as delicious, and so is a pork chop marinade… Even if it’s intended for chops, it works great here, too!
- ⅔ cup olive oil
- 3 tablespoons red wine vinegar, or more to taste
- ½ cup lemon juice (from 2-3 lemons)
- 3 teaspoons honey, or more to taste
- 3 teaspoons dried garlic powder
- 2 tablespoons dried oregano
- 1 ½ teaspoons salt, or more to taste
- ¾ teaspoon ground paprika
- ½ teaspoon ground black pepper
More recipe information
Recipe first published as “Greek Chicken Kabobs” on 05/26/2018. Updated with new photos, new text and new title on 05/22/2022.
Diana says
Can you assemble these ahead of time like I’m the morning then grill for dinner?
Nora says
Diana, yes you technically can assemble them up to 12 hours ahead of time. Just make sure you keep them covered in the fridge until about 10-15mins before throwing them on the grill. Since chicken breast is a tender meat, the long time with marinade on it can make it a little chewy – just a thought to keep in mind.
Eddie says
Do this Marinade taste like a Chicken Souvlaki recipe ? Thank You
Lori C. says
A great summer meal and it’s quick! I made this at my daughter’s house and everyone Ate. it. ALL!
Nora says
I’m so glad, Lori!
Karen says
Haven’t made this one yet, looks fantastic, Is there any way you could show nutritional info with your recipes? Thanks!
Nora Rusev says
Karen, thanks for your feedback, I’m absolutely working on it! It’s taking a long time, but the goal is to eventually have nutritional info on every recipe.