What the heck is this?
Listen, if you want to look like a grilling genius without actually being one, these chicken kebabs are your golden ticket. We’re talking juicy chunks of marinated chicken threaded with rainbow veggies that’ll make your backyard barbecue look like a food magazine spread. The best part? This recipe is so foolproof, even your cousin who once burned water could nail it. These kebabs are smoky, colorful, and packed with flavor that’ll have everyone asking for your “secret recipe” (spoiler: there’s no secret, just good vibes and better seasoning).
Why You’ll Love This Recipe
- Looks fancy but takes zero skill to pull off
- Marinated chicken = flavor explosion in every bite
- Perfect for meal prep or feeding a crowd
- Colorful enough to make your Instagram jealous
- Cooks in 15 minutes once you fire up the grill
- Way healthier than anything you’d order for delivery
- Kids actually eat their vegetables when they’re on a stick
The Good Stuff You’ll Need
For the Chicken & Marinade:
- 2 lbs boneless skinless chicken breasts or thighs, cut into 1.5-inch chunks
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of cayenne (if you like a little heat)
For the Veggie Squad:
- 2 bell peppers (mix colors for maximum pretty points), cut into chunks
- 1 large red onion, cut into thick pieces
- 1 zucchini, sliced thick (optional but recommended)
- 8-10 cherry tomatoes
- 8-10 wooden or metal skewers
For Serving:
- Warm pita bread or rice
- Tzatziki sauce or garlic aioli
- Fresh herbs like parsley or cilantro
- Lemon wedges
Let’s Do This
Step 1: Marinate Like You Mean It
Whisk together olive oil, garlic, lemon juice, oregano, paprika, cumin, salt, pepper, and cayenne in a bowl.
Toss chicken chunks in the marinade until every piece is coated like it’s going to a flavor spa.
Cover and chill for at least 30 minutes, but 2-4 hours is where the magic happens.
Step 2: Prep Your Veggie All-Stars
Cut all your vegetables into similar-sized chunks so everything cooks evenly.
If using wooden skewers, soak them in water for 30 minutes so they don’t turn into kindling.
Step 3: Thread Like a Pro
Alternate chicken and veggies on skewers. Think: chicken, pepper, onion, chicken, tomato, zucchini.
Leave a little space between pieces so everything cooks properly — nobody likes raw chicken vibes.
Step 4: Fire It Up
Preheat your grill to medium-high heat (around 400°F).
Oil the grates so your kebabs don’t stick and ruin the party.
Step 5: Grill Time Glory
Place kebabs on the grill and cook for 12-15 minutes total, turning every 3-4 minutes.
Chicken should hit 165°F internal temp and have those gorgeous grill marks we all live for.
Veggies should be tender and slightly charred.
Step 6: Rest and Serve
Let kebabs rest for 2-3 minutes (patience, grasshopper).
Serve over rice, with warm pita, or just demolish them straight off the skewer.
Don’t forget the tzatziki and lemon wedges — they’re not optional.
Serving Suggestions
Pile these bad boys over fluffy basmati rice with a dollop of tzatziki and you’ve got yourself a Mediterranean feast.
Slide everything off the skewers into warm pita pockets for the ultimate handheld experience.
Serve alongside a simple Greek salad and some hummus for a complete spread that looks like you actually know what you’re doing.
Switch It Up
Go Mediterranean: Add chunks of red onion and finish with feta crumbles and fresh dill.
Spice Things Up: Double the cayenne and add some harissa paste to the marinade.
Veggie Power: Skip the chicken and load up with mushrooms, eggplant, and halloumi cheese.
Asian Vibes: Swap the herbs for ginger and soy sauce, add pineapple chunks.
Make-Ahead Tips
Marinate the chicken up to 24 hours ahead — the longer, the better.
Thread the skewers in the morning and keep them covered in the fridge until grill time.
Leftover kebabs keep for 3-4 days and are amazing chopped up in salads or grain bowls.
Questions People Actually Ask
Q: Can I use chicken thighs instead of breasts? A: Absolutely! Thighs are actually more forgiving and stay juicier. Just adjust cooking time slightly.
Q: What if I don’t have a grill? A: No problem. These work great under the broiler or in a grill pan on the stove. Just keep turning them.
Q: Can I make these ahead and freeze them? A: Yup! Thread them, freeze on a baking sheet, then transfer to freezer bags. Thaw before grilling.
Q: My vegetables are cooking faster than the chicken. Help! A: Put the chicken on first for a few minutes, then add the veggie skewers. Or cut your chicken smaller.
Print
Easy Chicken Kebabs: The Ultimate No-Fuss Grill Master Recipe
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
Listen, if you want to look like a grilling genius without actually being one, these chicken kebabs are your golden ticket. We’re talking juicy chunks of marinated chicken threaded with rainbow veggies that’ll make your backyard barbecue look like a food magazine spread. The best part? This recipe is so foolproof, even your cousin who once burned water could nail it. These kebabs are smoky, colorful, and packed with flavor that’ll have everyone asking for your “secret recipe” (spoiler: there’s no secret, just good vibes and better seasoning).
Ingredients
For the Chicken & Marinade:
- 2 lbs boneless skinless chicken breasts or thighs, cut into 1.5-inch chunks
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of cayenne (if you like a little heat)
For the Veggie Squad:
- 2 bell peppers (mix colors for maximum pretty points), cut into chunks
- 1 large red onion, cut into thick pieces
- 1 zucchini, sliced thick (optional but recommended)
- 8–10 cherry tomatoes
- 8–10 wooden or metal skewers
For Serving:
- Warm pita bread or rice
- Tzatziki sauce or garlic aioli
- Fresh herbs like parsley or cilantro
- Lemon wedges
Instructions
Whisk together olive oil, garlic, lemon juice, oregano, paprika, cumin, salt, pepper, and cayenne in a bowl.
Toss chicken chunks in the marinade until every piece is coated like it’s going to a flavor spa.
Cover and chill for at least 30 minutes, but 2-4 hours is where the magic happens.
Cut all your vegetables into similar-sized chunks so everything cooks evenly.
If using wooden skewers, soak them in water for 30 minutes so they don’t turn into kindling.
Alternate chicken and veggies on skewers. Think: chicken, pepper, onion, chicken, tomato, zucchini.
Leave a little space between pieces so everything cooks properly — nobody likes raw chicken vibes.
Preheat your grill to medium-high heat (around 400°F).
Oil the grates so your kebabs don’t stick and ruin the party.
Place kebabs on the grill and cook for 12-15 minutes total, turning every 3-4 minutes.
Chicken should hit 165°F internal temp and have those gorgeous grill marks we all live for.
Veggies should be tender and slightly charred.
Let kebabs rest for 2-3 minutes (patience, grasshopper).
Serve over rice, with warm pita, or just demolish them straight off the skewer.
Don’t forget the tzatziki and lemon wedges — they’re not optional.
Notes
Pile these bad boys over fluffy basmati rice with a dollop of tzatziki and you’ve got yourself a Mediterranean feast.
Slide everything off the skewers into warm pita pockets for the ultimate handheld experience.
Serve alongside a simple Greek salad and some hummus for a complete spread that looks like you actually know what you’re doing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~320 kcal per serving
- Protein: ~35g