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- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes - 1/4 cup olive oil - Zest of 1 lemon - Juice of 2 lemons - 3 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - Salt and pepper, to taste - 1 red bell pepper, cut into 1-inch pieces - 1 yellow bell pepper, cut into 1-inch pieces - 1 medium red onion, cut into wedges - Skewers (soaked in water for 30 min if wooden) You can swap chicken for shrimp or tofu for a different dish. Olive oil works, but you can use avocado oil too. Fresh herbs add great taste, but dried herbs can work in a pinch. Use lemon juice from a bottle if fresh lemons are not available. For the veggies, try zucchini or mushrooms instead of peppers. Feel free to mix and match as you like. When choosing chicken, look for bright pink color and no smell. The meat should feel firm but not hard. For the best lemons, pick ones that are heavy for their size. A firm lemon means more juice. Choose vibrant peppers without blemishes. For onions, pick ones with a smooth skin and no soft spots. Fresh herbs should feel crisp and smell strong. Always inspect your ingredients to ensure quality. {{ingredient_image_1}} To start, gather a large bowl. In this bowl, mix together 1/4 cup olive oil, the zest of 1 lemon, and the juice of 2 lemons. Add 3 minced garlic cloves, 1 tablespoon chopped rosemary, and 1 tablespoon chopped thyme. Sprinkle in some salt and pepper to taste. This mix gives your chicken a bright flavor. Cut 1.5 pounds of boneless, skinless chicken breasts into 1-inch cubes. Add the chicken to the marinade, making sure each piece is coated well. Cover the bowl with plastic wrap. Place it in the fridge for at least 30 minutes. If you want more flavor, let it marinate for up to 2 hours. While the chicken marinates, it’s time to prepare the skewers. If you use wooden skewers, soak them in water for about 30 minutes. This helps prevent burning on the grill. After that, take the marinated chicken out of the fridge. Thread the chicken onto the skewers. Alternate the chicken with pieces of red and yellow bell peppers and onion wedges. This adds color and flavor to your kabobs. Next, preheat your grill to medium-high heat. Once hot, place the skewers on the grill. Cook them for about 12-15 minutes. Turn them occasionally to ensure even cooking. Make sure the chicken reaches an internal temperature of 165°F (75°C). This guarantees your chicken is safe to eat. After grilling, remove the kabobs and let them rest for a few minutes. This step lets the juices flow back into the meat, making it juicy and flavorful. Serve the kabobs with fresh lemon wedges and herbs for a beautiful presentation. To get juicy chicken in your kabobs, use fresh chicken. Cut it into 1-inch cubes. Marinate it in the lemon-herb mix for at least 30 minutes. If you have time, let it sit longer, up to two hours. This helps the flavors soak in. The olive oil in the marinade helps keep the chicken moist while grilling. Set your grill to medium-high heat. This is key for cooking chicken evenly. If the heat is too low, the chicken will dry out. If it's too high, the outside will burn before the inside cooks. Aim for a temperature around 400°F (200°C). Cook the kabobs for about 12-15 minutes. Turn them occasionally for even cooking. Use a meat thermometer to check the chicken’s internal temperature. It should reach 165°F (75°C) for safety. Let the kabobs rest for a few minutes after cooking. This helps the juices spread throughout the chicken, increasing flavor and tenderness. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken for at least 2 hours, or even overnight if you can. This allows the herbs and lemon to penetrate the meat deeply. Use Fresh Herbs: Fresh herbs like rosemary and thyme make a significant difference in flavor compared to dried. Opt for fresh whenever possible for the best taste. Skewer Variation: Feel free to add other vegetables like zucchini or cherry tomatoes to your kabobs for more color and flavor. Just make sure to cut them into similar sizes for even cooking. Rest Before Serving: Let the kabobs rest for a few minutes after grilling. This helps the juices redistribute, making the chicken more succulent and flavorful. {{image_2}} You can mix up the flavors with different ingredients. Try using lime juice instead of lemon. This adds a fresh twist. You can also swap in herbs like basil or oregano. These herbs pair well with chicken and enhance the taste. For added spice, consider adding chili flakes or fresh jalapeños. You can easily make these kabobs vegetarian or vegan. Replace the chicken with firm tofu or tempeh. Marinate them just like the chicken for great flavor. You can also use hearty veggies like zucchini, mushrooms, and eggplant. These add texture and taste to your kabobs. When serving, present the kabobs on a colorful platter. Add fresh lemon wedges for a pop of color. You can also garnish with sprigs of rosemary or thyme. For sides, consider garlic lemon rice or a fresh green salad. Both complement the kabobs well and create a balanced meal. After enjoying your lemon herb grilled chicken kabobs, store leftovers in an airtight container. Let the kabobs cool to room temperature first. This helps keep them fresh and tasty. Place the container in the fridge. Your kabobs will stay good for about three days. To reheat your kabobs, you can use the oven or a grill. Preheat your oven to 350°F (175°C). Place kabobs on a baking sheet. Heat them for about 10-15 minutes. If using a grill, warm them over low heat for about 5-7 minutes. Make sure they are hot all the way through. Freezing is a great option if you have extra kabobs. Place them in a freezer-safe bag or container. Make sure to remove as much air as possible. Properly stored, the kabobs can last for up to three months in the freezer. To enjoy later, thaw them in the fridge overnight before reheating. You should marinate the chicken for at least 30 minutes. This time allows the flavors to soak in. If you have more time, let it sit for up to 2 hours. Longer marination gives a richer taste and tender meat. A medium-high heat is perfect for chicken kabobs. This temperature helps cook the chicken evenly. It also gives a nice char without burning. Aim for about 375°F to 450°F (190°C to 230°C) on your grill. Yes, you can use other meats for kabobs. Beef, lamb, and shrimp work great. Just adjust the cooking time based on the type of meat. Each meat has its own cooking temperature and time for the best taste. Check the chicken with a meat thermometer. It should reach an internal temperature of 165°F (75°C). This temperature ensures the chicken is safe to eat. If you don’t have a thermometer, cut a piece and check that the juices run clear. Lemon Herb Grilled Chicken Kabobs pair well with many sides. Some great options are garlic lemon rice or a fresh salad. You can also serve them with grilled vegetables for a colorful plate. Each side adds flavor and balance to your meal. In this article, I covered the key steps to make delicious lemon herb grilled chicken kabobs. We explored necessary ingredients, including tips for freshness and substitutions. I detailed marinating, skewer prep, and grilling techniques. Plus, I shared how to keep your kabobs juicy and perfect. Remember, you can mix flavors and choose vegetarian options. With the right storage and reheating tips, your kabobs will stay tasty. Cooking is fun, so enjoy making and sharing your kabobs!

Lemon Herb Grilled Chicken Kabobs

Delicious grilled chicken kabobs marinated in a zesty lemon herb mixture.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 0.25 cup olive oil
  • 1 lemon zest of
  • 2 lemons juice of
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • to taste salt and pepper
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • Skewers (soaked in water for 30 min if wooden)

Instructions
 

  • In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
  • Add the cubed chicken to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
  • Preheat your grill to medium-high heat.
  • While the grill is heating, prepare the skewers by alternating the marinated chicken with red and yellow bell pepper pieces and onion wedges.
  • Once the grill is ready, place the skewers onto the grill. Cook for about 12-15 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  • Remove the kabobs from the grill and let them rest for a few minutes before serving to allow juices to redistribute.

Notes

Serve with fresh lemon wedges and herbs for garnish.
Keyword chicken, grilled, herb, kabobs, lemon