Easy Grilled Chicken Kabobs

When it’s grilling season, my family goes straight for kabobs. My husband’s a steak kabob guy all the way (he likes his meat with barely a vegetable in sight).

I, on the other hand, lean hard into the chicken.

It’s quick, it soaks up flavor like a champ, and it works with whatever I happen to have on hand.

If you’ve seen my post on chicken kabob marinades, you already know I’m a little obsessed with them.

This recipe keeps things simple, skips the complicated prep, and still comes out juicy and charred in all the right places.

It’s perfect for a weeknight dinner or a weekend cookout!

What You Need

Chicken breasts – Cut into chunks so they cook quickly and stay juicy on the grill.
Red bell pepper – Adds sweetness and bright color to the skewers.
Green bell pepper – Balances things out with a little bit of bitterness.
Red onion – Gives a pop of flavor and caramelizes nicely over the flames.
Olive oil – Helps the marinade stick and keeps everything tender.
Lemon juice – Brings some brightness and cuts through the richness.
Garlic – Because everything’s better with garlic.
Smoked paprika – Adds depth and a little smoky flavor without needing wood chips.
Dried oregano – A pantry staple that gives it that herby kick.
Salt – Brings all the flavors to life.
Black pepper – Just enough to add a little bite.
Skewers – Use wooden ones soaked in water or metal if you’re tired of setting the ends on fire.

How to Make

Step 1: If you’re using wooden skewers, soak them in water for at least 20–30 minutes so they don’t burn on the grill.

Step 2: In a large bowl, whisk together the olive oil, lemon juice, garlic, smoked paprika, oregano, salt, and pepper.

Step 3: Add the cubed chicken to the marinade and toss to coat. Let it sit for at least 30 minutes (or cover and chill it for a few hours if you’ve got time).

Step 4: Thread the marinated chicken, peppers, and onion onto the skewers, alternating pieces however you like.

Step 5: Heat your grill to medium-high. Grill the kabobs for 10–12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

Step 6: Remove from the grill and let them rest a minute before serving. These go great with rice, salad, or straight off the skewer with your fingers.

Easy Grilled Chicken Kabob Recipe

These chicken kabobs are simple, flavorful, and perfect for tossing on the grill after a busy day.

You can mix and match veggies based on what’s in your fridge.

Ingredients

2 large chicken breasts, cut into 1-inch cubes
1 red bell pepper, chopped into chunks
1 green bell pepper, chopped into chunks
1 small red onion, cut into wedges
2 tablespoons olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
Wooden or metal skewers

Instructions

If you’re using wooden skewers, soak them in water for at least 20–30 minutes so they don’t burn on the grill.
In a large bowl, whisk together the olive oil, lemon juice, garlic, smoked paprika, oregano, salt, and pepper.
Add the cubed chicken to the marinade and toss to coat. Let it sit for at least 30 minutes—or cover and chill it for a few hours if you’ve got time.
Thread the marinated chicken, peppers, and onion onto the skewers, alternating pieces however you like.
Heat your grill to medium-high. Grill the kabobs for 10–12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
Remove from the grill and let them rest a minute before serving. These go great with rice, salad, or straight off the skewer with your fingers.