If you’re craving something fresh, flavorful, and perfect for grilling season—this one’s for you! My Lemon Herb Grilled Chicken Kabobs are juicy, bright, and packed with garden herb goodness. They come together quickly and are great for feeding a crowd or just jazzing up a weeknight dinner. Trust me, once these hit the grill, everyone will be asking, “What smells so amazing?”
Why You’ll Love This Recipe
This recipe came about on a summer evening when I wanted something light, but still satisfying, to throw on the grill. I combined some of my favorite Mediterranean-inspired flavors and—voilà!—a backyard dinner turned into an instant family favorite.
- Bright lemon and fresh herbs make every bite sing.
- Perfect for meal prep—just marinate and grill!
- Simple ingredients, big flavors.
- Kid-approved and weeknight-friendly.
- Easily scalable for parties or BBQs.
Ingredients Breakdown
Essentials
- 1.5 pounds boneless, skinless chicken breasts (cut into 1.5-inch cubes)
- 3 tablespoons olive oil
- Zest and juice of 2 lemons
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 zucchini, sliced into 1/2-inch coins
- Wooden or metal skewers
Pro Tips
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- No fresh herbs? Use dried—just reduce the amount by half.
- Marinate for at least 30 minutes, but up to 8 hours is even better.
- You can swap chicken breasts for boneless thighs if you like them juicier.
Step-by-Step Instructions
- In a medium bowl, whisk together olive oil, lemon zest and juice, minced garlic, chopped herbs, salt, and pepper.
- Add cubed chicken to the marinade and toss to coat. Cover and refrigerate for 30 minutes to 8 hours.
- Preheat your grill to medium-high heat. If using wooden skewers, make sure they’ve soaked long enough.
- Thread marinated chicken, red onion, red bell pepper, and zucchini onto skewers, alternating pieces for even cooking.
- Brush the grill grates with a little oil to prevent sticking. Grill skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and has nice grill marks.
- Remove from grill and let rest for a few minutes before serving.
Chef’s Tips and Tricks
- Don’t overcrowd the skewers—leave a little space between pieces for even cooking.
- Make a double batch of the marinade and reserve half as a drizzle over cooked kabobs (just keep it separate from raw chicken).
- Use a meat thermometer—chicken is done at 165°F! No guessing needed.
Recipe Variations and Serving Suggestions
- Swap chicken with shrimp—just reduce grill time to 4–5 minutes total.
- Serve over a bed of couscous, quinoa, or a Greek salad.
- Add feta crumbles, tzatziki, or a drizzle of honey for a flavor boost.
- Make it vegetarian with halloumi cheese and extra veggies.
FAQs
Can I make these in the oven instead of on the grill?
Absolutely! Bake at 425°F on a foil-lined sheet for about 20 minutes, turning halfway through, or broil for a few minutes at the end for a charred finish.
How far in advance can I prep the kabobs?
You can marinate the chicken up to 8 hours ahead and assemble the skewers a few hours in advance. Just keep them covered in the fridge until you’re ready to grill.
Can I freeze the kabobs?
You can freeze the raw marinated chicken (not the assembled kabobs) for up to two months. Thaw overnight in the fridge before cooking.
Recipe Card
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes (plus marinating time)
Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 3 tablespoons olive oil
- Zest and juice of 2 lemons
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- Skewers
Instructions:
- Whisk together marinade ingredients in a bowl.
- Add chicken and marinate for 30 minutes to 8 hours.
- Thread chicken and veggies onto skewers.
- Grill over medium-high heat for 10–12 minutes, turning occasionally.
- Let rest and serve warm.
Nutrition: ~300 calories per serving
If you try these Lemon Herb Grilled Chicken Kabobs, I’d love to hear how they turned out! Drop a comment below, snap a photo and tag me on Instagram @thekitchensaid, or share it with a friend who loves a good summer grill night. Happy cooking!