Grilled Chicken Kabobs

When it comes to summer grilling, nothing quite beats the mouthwatering allure of Grilled Chicken Kabobs. These delightful skewers are not only visually appealing but also bursting with flavor and perfectly charred goodness.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 250

Ingredients Equipment Method Notes

Ingredients

For the Grilled Chicken Kabobs

1 lb boneless, skinless chicken breasts cut into 1-inch cubes
1 cup cherry tomatoes
1/4 cup olive oil
3 tbsp lemon juice
3 cloves garlic minced
1 tsp paprika
1 tsp ground cumin
Salt and pepper to taste
Skewers (wooden or metal)

Equipment

Mixing bowl for the marinade
Measuring Cups and Spoons
Cutting Board and Knife
Skewers (wooden or metal)
Grill (gas, charcoal, or grill pan)
Tongs for turning the kabobs
Serving Platter

Method

Step 1: If you're using wooden skewers, soak them in water for at least 30 minutes before grilling.
Step 2: In a large mixing bowl, combine olive oil, lemon juice, and minced garlic. Add paprika, ground cumin, salt, and pepper. Whisk until well combined.
Step 3: Add cubed chicken to marinade. Toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Step 4: While the chicken marinates, chop the red and green bell peppers, and red onion into 1-inch pieces. Rinse cherry tomatoes.
Step 5: Preheat the grill to medium-high heat, around 400°F (200°C).
Step 6: Thread the chicken and vegetables onto skewers, alternating ingredients.
Step 7: Grill the kabobs for about 10-15 minutes, turning occasionally, until the chicken reaches 165°F (75°C).
Step 8: Remove kabobs from the grill and let rest for a few minutes. Serve on a platter with desired sides.

Notes

Leftovers can be easily reheated or used in salads and wraps.