Chicken Skewers

This chicken skewers recipe is fantastic as an easy summer meal or an appetizer for your next backyard barbecue. As with most easy grilled kabob (aka kebab) recipes, everything for this dish can be prepped in advance. The chicken and veggies take on the bold flavor from the lemon- and garlic-infused marinade as they sit overnight in the fridge. Then, when you’re ready to eat, simply thread the skewers and fire up the grill. These grilled chicken kabobs will cook up in less than 15 minutes.

We love grilling kabobs because the grill adds an incredible charred flavor to the chicken and veggies. Plus, grilling is a great way to keep the house cool and the cleanup to a minimum—a real win-win situation on a sweltering summer day! Of course, if you don’t have a grill (or if the weather turns sour after you’ve marinated the ingredients), you can always pop these chicken kabobs underneath the broiler.

Chicken Skewer Ingredients

• Chicken: We like boneless skinless chicken breasts for this recipe, but chicken thighs also work for those who prefer dark meat. Just make sure to cut the chicken into similar-sized pieces so they cook evenly.
• Vegetables: Zucchini, onions and cherry tomatoes provide a mixture of colors, textures and flavors for this chicken kabob recipe.
• Kabob marinade: A good marinade contains fat, salt, acid and flavorful seasonings. We use a combination of olive oil, lemon juice and white wine vinegar as the base. The garlic, lemon zest, salt, sugar, dried oregano and pepper give the marinade a zesty flavor boost.

Directions

Step 1: Make the marinade

In a large bowl, combine the olive oil, lemon juice, white wine vinegar, minced garlic cloves, grated lemon zest, salt, sugar, dried oregano and pepper. Set aside 1/4 cup for basting.

Editor’s Tip: You can make the marinade up to three days in advance. Store the marinade in a covered container in the refrigerator.

Step 2: Marinate the chicken

Pour half the remaining marinade into a large bowl. Add the chicken, and turn to coat. Pour the other half remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate the chicken and vegetables for four hours or overnight.

Editor’s Tip: Avoid over-marinating the chicken. Marinating longer than overnight can make the chicken mushy.

Step 3: Thread the skewers

Drain the chicken and vegetables, and discard the marinade. Alternately thread the chicken and vegetables onto metal or soaked wooden skewers.

Step 4: Grill the chicken skewers

Preheat a gas or charcoal grill to medium heat.

Grill the chicken kabobs, covered, over medium heat for six minutes on each side or until the chicken juices run clear, basting occasionally with the reserved marinade.

Editor’s Tip: If you want to use a meat thermometer to check for doneness, the internal temperature of cooked chicken should be 165°F for chicken breasts and 175° for chicken thighs.

Chicken Skewer Variations

• Make them in the oven: Preheat the broiler to high. After threading the skewers, place the chicken kabobs on a broiler-safe pan. Broil 4 inches from the heat for five to seven minutes, until the chicken juices run clear.
• Use another meat: This kabob marinade would taste fantastic with another meat or seafood. Try using it to make grilled steak kabobs, pork kabobs, lamb kabobs or shrimp kabobs.
• Change the veggies: Use other quick-cooking vegetables like bell peppers, yellow squash or mushrooms on these chicken skewers. For heartier vegetables (like winter squash, carrots, beets or sweet potatoes), parcook the veggies to ensure they cook through on the grill.
• Consider adding fruit: Add mango, kiwi or pineapple to the chicken kabobs to give them a fresh finish. For more ideas, check out these creative kabob recipes.
• Vary the marinade: Give the skewers a flavorful spin by changing up the chicken kabob marinade. You can marinate chicken in yogurt or Greek salad dressing, or use the marinade from a recipe such as huli huli chicken, tandoori-style chicken or Caribbean chicken.
• Skip the skewers: Instead of threading the marinated chicken and vegetables onto skewers, cook them in a skillet to make skewerless stovetop kabobs.

How to Store Chicken Skewers

Unthread the chicken and vegetables from the skewers. Store the leftovers in an airtight container in the refrigerator for up to four days.

Chicken Skewer Tips

Do you have to soak the wooden skewers for chicken kabobs?

Yes, you have to soak the wooden skewers to prevent them from burning on the grill. Soak the skewers for at least 20 minutes or up to two hours before assembling the chicken kabobs.

What cut of chicken is best for chicken skewers?

Boneless skinless chicken breasts are perfect for making this chicken skewers recipe. They’re more uniform in shape than chicken thighs, so it’s easier to cut them into similar-sized pieces. The lean meat is more prone to drying out, but the marinade will keep the chicken nice and juicy as it cooks.

What do you serve with grilled chicken kabobs?

Our favorite way to serve grilled chicken kabobs is over rice or a colorful summer orzo salad. Or pair the chicken kabob recipe with grilled dishes like Mexican street corn or grilled romaine salad, and round out the meal with make-ahead dishes like macaroni coleslaw or caprese skewers.