If you’re craving a vibrant, tasty meal that screams summer grilling, you’ve got to try this Grilled Chicken Kabobs with Zucchini, Bell Peppers, and Onion Recipe. It’s a perfect blend of juicy chicken chunks paired with colorful, tender vegetables that soak up all the marinade’s zesty flavors. Whether you’re feeding the family or impressing friends at your next barbecue, these kabobs bring a fresh, wholesome, and downright delightful experience to your plate every single time.
Ingredients You’ll Need
The best part about this Grilled Chicken Kabobs with Zucchini, Bell Peppers, and Onion Recipe is how straightforward the ingredients are—each one bringing its own magic to the dish, from savory depth to crunchy freshness and bright color.
- 1 ¼ pounds boneless skinless chicken breasts: The star protein, tender and perfect for grilling.
- ¼ cup olive oil: Helps keep everything juicy and adds a rich, fruity note.
- ¼ cup low sodium soy sauce: Adds a subtle umami kick without overpowering.
- 3 tablespoons lemon juice: Brightens the marinade with zesty acidity.
- 2 small zucchini: Provides a tender, slightly sweet crunch that grills beautifully.
- 1 red bell pepper: Brings vibrant sweetness and stunning color.
- 1 yellow bell pepper: Adds cheerful brightness and a gentle tang.
- 1 small onion: Offers savory depth and caramelizes just right on the grill.
- Fresh parsley for garnish: A fresh herbal finish that elevates every bite.
How to Make Grilled Chicken Kabobs with Zucchini, Bell Peppers, and Onion Recipe
Step 1: Make the Marinade
Start by whisking together olive oil, soy sauce, and lemon juice—this trio forms a beautiful base that marries moisture and tang with gentle saltiness. This blend invites the chicken to soak up flavors deeply, infusing every bite with juicy deliciousness.
Step 2: Marinate the Chicken
Drop your chicken pieces into the marinade, making sure each chunk is well coated. Letting the chicken rest in this flavorful bath for at least 30 minutes (or up to 4 hours if you plan ahead) is the secret to unlocking tender, juicy grilled kabobs full of bold taste.
Step 3: Prepare the Skewers
If you’re using wooden skewers, soaking them in warm water for about 30 minutes prevents them from burning or splintering on the grill, keeping your kabobs intact and safe to handle.
Step 4: Prep the Vegetables
Slice zucchini and chop the red and yellow bell peppers and onion into evenly sized pieces. Toss them lightly with olive oil, salt, and pepper to enhance their natural flavors and ensure they grill up tender yet slightly crisp—the perfect complement to your chicken.
Step 5: Assemble the Kabobs
Alternate threading the marinated chicken and vegetables onto the skewers. This not only makes for a beautiful presentation but also ensures every bite offers a delicious mix of flavors and textures.
Step 6: Grill to Perfection
Place your kabobs over medium heat and grill for 12-18 minutes, turning occasionally. The goal? Golden, slightly charred edges and juicy chicken cooked through to 165°F, bursting with the savory and fresh flavors from the marinade and veggies.
How to Serve Grilled Chicken Kabobs with Zucchini, Bell Peppers, and Onion Recipe
Garnishes
A sprinkle of fresh parsley is an easy, beautiful garnish that adds a pop of green and a bright herbal note to finish your kabobs, making each skewer feel just a bit more special and restaurant-worthy.
Side Dishes
Play with sides that balance the smoky kabobs—think fluffy couscous, a tangy Greek yogurt dip, or a crisp garden salad. These will round out the meal perfectly, adding layers of texture and refreshing contrasts.
Creative Ways to Present
For a wow factor, serve kabobs on a rustic wooden board lined with parchment paper, arranged in a colorful fan. Or, lay them on a bed of herbed rice with lemon wedges on the side. The vibrant veggies and juicy chicken create a feast for both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
Place any leftover kabobs in an airtight container and refrigerate within two hours of cooking. They’ll stay fresh and tasty for up to 3 days, perfect for quick lunches or a fast dinner solution.
Freezing
Though best enjoyed fresh, you can freeze uncooked marinated chicken cubes separately and the chopped vegetables too. Store them in freezer bags for up to 2 months and assemble when ready to grill for a quick, flavorful meal.
Reheating
Reheat leftover kabobs gently in a preheated oven at 350°F for about 10 minutes or until warmed through to keep the chicken moist without drying it out. Avoid microwaving as it can make the chicken tough.
FAQs
Can I use other vegetables instead of zucchini and bell peppers?
Absolutely! Mushrooms, cherry tomatoes, or even chunks of pineapple can add new flavors and textures to your kabobs. Just ensure they are firm enough to hold up on the grill.
Do I need to marinate the chicken for a long time?
While longer marinating (up to 4 hours) enhances flavor and tenderness, even a 30-minute soak will produce delicious results, especially if you’re pressed for time.
What if I don’t have a grill? Can I cook these indoors?
Yes, you can! A grill pan or broiler works well for kabobs. Just keep an eye on them to prevent burning and turn often for even cooking.
How do I know when the chicken is cooked through?
Using a meat thermometer, the internal temperature should reach 165°F. The chicken should be opaque and juices should run clear.
Can I make these kabobs spicy?
Definitely! Add some chili flakes or a dash of cayenne pepper to the marinade for a pleasant kick that pairs beautifully with the savory-sweet veggies.
Final Thoughts
There’s nothing quite like the joy of grilling kabobs on a warm day, and this Grilled Chicken Kabobs with Zucchini, Bell Peppers, and Onion Recipe is sure to become your go-to. It’s simple, colorful, and bursting with fresh flavors that bring people together. So grab your skewers, light up the grill, and enjoy every delicious bite with friends or family—it’s all about sharing good food and even better company!
Print
Grilled Chicken Kabobs with Zucchini, Bell Peppers, and Onion Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Salt
Description
Delicious and healthy Chicken Kabobs featuring marinated boneless skinless chicken breasts and vibrant grilled vegetables, perfect for a quick and flavorful meal. These kabobs are marinated to infuse rich flavors and grilled to tender perfection, making a great option for a summer barbecue or an easy weeknight dinner.
Ingredients
For the Marinade and Chicken
- 1 ¼ pounds boneless skinless chicken breasts
- ¼ cup olive oil
- ¼ cup low sodium soy sauce
- 3 tablespoons lemon juice
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
For the Vegetables
- 2 small zucchini, sliced
- 1 red bell pepper, chopped into even pieces
- 1 yellow bell pepper, chopped into even pieces
- 1 small onion, chopped into even pieces
- 1 tablespoon olive oil (for drizzling vegetables)
- Salt and pepper to taste
For Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Marinade: In a zip-top bag or mixing bowl, combine olive oil, low sodium soy sauce, lemon juice, brown sugar, Worcestershire sauce, minced garlic, Italian seasoning, and black pepper. Mix thoroughly to combine all the flavors.
- Marinate the Chicken: Add the boneless skinless chicken breasts cut into bite-sized pieces into the marinade. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor infusion.
- Prepare Wooden Skewers: If using wooden skewers, soak them in warm water for at least 20 minutes before grilling to prevent burning during cooking.
- Prepare Vegetables: Slice zucchini and chop red and yellow bell peppers and onion into even pieces to ensure they cook uniformly. Drizzle vegetables with olive oil and season with salt and pepper, tossing to coat evenly.
- Assemble Kabobs: Thread the marinated chicken pieces and vegetables alternately onto each skewer, ensuring even distribution of meat and veggies for balanced grilling.
- Grill Kabobs: Preheat grill to medium heat. Place kabobs on the grill and cook for 12-18 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Garnish and Serve: Once cooked, remove kabobs from grill, garnish with freshly chopped parsley, and serve hot for a delightful meal.
Notes
- Marinating the chicken longer enhances flavor; overnight marination is ideal.
- Use a meat thermometer to ensure chicken is safely cooked.
- If you don’t have a grill, kabobs can be cooked under a broiler or on a grill pan stovetop.
- Soaking wooden skewers prevents them from burning during grilling.
- Vegetables can be varied depending on seasonality and preference.
