Juicy Grilled Chicken Kabobs (Printer-Friendly)

Marinated chicken skewers with colorful vegetables, grilled to juicy tenderness—perfect for a quick summer meal.

# What You’ll Need to Cook:

→ Chicken and Vegetables

01 - 600 g boneless chicken breast or thighs, cut into 2.5 cm cubes
02 - 1 medium zucchini, sliced into 1 cm rounds
03 - 1 medium yellow squash, sliced into 1 cm rounds
04 - 1 large red onion, cut into 2.5 cm chunks

→ Marinade

05 - 2 tablespoons extra-virgin olive oil
06 - 2 tablespoons fresh lemon juice
07 - 1 tablespoon red wine vinegar
08 - 1 tablespoon honey
09 - 2 teaspoons smoked paprika
10 - 2 cloves garlic, minced
11 - 2 tablespoons chopped fresh parsley
12 - 2 tablespoons chopped fresh cilantro
13 - 1 teaspoon salt
14 - 1/2 teaspoon freshly ground black pepper

# Steps to Prepare:

01 - In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, smoked paprika, garlic, parsley, cilantro, salt, and black pepper until well combined.
02 - Add the cubed chicken to the marinade, tossing thoroughly to coat. Cover and refrigerate for at least 1 hour and up to overnight for enhanced flavor.
03 - If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Remove chicken from marinade and discard excess marinade.
04 - Thread marinated chicken cubes, zucchini rounds, yellow squash pieces, and red onion chunks alternately onto skewers, leaving a small space between each piece for even cooking.
05 - Preheat a grill to medium heat (approximately 175°C). Place skewers on the grill and cook for 4 to 5 minutes per side, turning until chicken is cooked through and reaches an internal temperature of 74°C. Vegetables should be tender and lightly charred.
06 - Remove kabobs from grill using tongs or a mitt. Rest briefly, then serve hot.

# Extra Cooking Tips:

01 - Allowing the chicken to marinate overnight will yield improved flavor and tenderness.
02 - A meat thermometer is the best way to ensure doneness; chicken should reach 74°C internally.
03 - Do not overcrowd skewers, as evenly spaced pieces ensure consistent grilling.
04 - Kabobs can be cooked in the oven (200°C, 15–18 minutes, then broil briefly) or an air fryer (175°C, 17–19 minutes), if desired.