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Chicken and Veggie Kebabs

Juicy grilled chicken and veggie kebabs with colorful bell peppers and zucchini
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These chicken and veggie kebabs are the perfect quick summer meal. Juicy marinated chicken and colorful charred vegetables cook in minutes for a healthy, flavorful dinner with minimal cleanup.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1 ½-inch cubes
  • ⅓ cup olive oil
  • ¼ cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon honey or maple syrup
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large bell pepper, cut into 1 ½-inch pieces
  • 1 medium red onion, cut into 1 ½-inch pieces
  • 1 medium zucchini, cut into ½-inch thick rounds
  • 8 ounces whole mushrooms

Instructions

  1. In a large bowl, whisk together olive oil, lemon juice, garlic, honey, oregano, paprika, salt, and pepper to make the marinade.
  2. Add the cubed chicken to the marinade, toss to coat, and refrigerate for at least 30 minutes or up to 4 hours.
  3. While chicken marinates, wash and cut all vegetables into uniform pieces.
  4. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
  5. Thread the marinated chicken and prepared vegetables onto the skewers in an alternating pattern, leaving space between pieces.
  6. Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
  7. Cook kebabs for 10-12 minutes, turning every 2-3 minutes, until chicken is cooked through (165°F) and vegetables are tender with grill marks.
  8. Transfer kebabs to a platter and let rest for 3-5 minutes before serving.

Notes

For meal prep, store assembled uncooked kebabs in the fridge for up to 24 hours. Soak wooden skewers to prevent burning. Use any quick-cooking vegetables you like.

Nutrition

Find it online: https://www.homestyletable.com/chicken-veggie-kebabs/