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Juicy Chicken Breast Kabobs Recipe Easy Grilled Vegetables Meal Idea

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A quick and easy recipe for juicy chicken breast kabobs paired with smoky grilled vegetables, perfect for summer gatherings or a simple weekday meal.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 g), cut into 1-inch (2.5 cm) cubes
  • 3 tablespoons olive oil (extra virgin preferred)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin (optional)
  • Salt and freshly ground black pepper to taste
  • Juice of half a lemon
  • 1 red bell pepper, cut into 1-inch (2.5 cm) squares
  • 1 yellow bell pepper, cut into 1-inch (2.5 cm) squares
  • 1 medium red onion, cut into wedges
  • 1 medium zucchini, sliced into thick rounds
  • 8 ounces (225 g) button mushrooms, cleaned and halved if large
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons honey or maple syrup (for glaze)
  • 1 tablespoon soy sauce or tamari (for glaze)
  • 1 teaspoon Dijon mustard (for glaze)

Instructions

  1. Prepare the chicken marinade by whisking together 3 tablespoons olive oil, minced garlic, smoked paprika, ground cumin, lemon juice, salt, and pepper in a medium bowl. Add cubed chicken and toss to coat. Cover and marinate in the fridge for at least 15 minutes, up to 2 hours.
  2. Chop all vegetables into bite-sized pieces. Toss with 2 tablespoons olive oil, salt, and pepper in a separate bowl. Set aside.
  3. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
  4. Thread chicken pieces and vegetables alternately onto skewers, leaving space between pieces for even cooking. Start and end with a vegetable piece for presentation.
  5. Mix honey, soy sauce, and Dijon mustard in a small bowl to prepare the glaze.
  6. Preheat grill to medium-high heat (about 400°F / 200°C). Clean and oil grates to prevent sticking.
  7. Grill kabobs for 6-7 minutes per side, turning carefully with tongs. During the last 5 minutes, brush glaze on all sides every couple of minutes. Cook until chicken reaches an internal temperature of 165°F (74°C).
  8. Remove kabobs from grill and let rest for 5 minutes to lock in juices. Serve immediately.

Notes

Soak wooden skewers before grilling to prevent burning. Use a meat thermometer to ensure chicken is cooked to 165°F. Brush glaze in the last minutes to avoid burning sugars. Let kabobs rest after grilling to keep them juicy. If no grill is available, use a grill pan or roast in a 425°F oven for 20 minutes, turning halfway.

Nutrition

Keywords: chicken kabobs, grilled chicken, grilled vegetables, easy dinner, summer recipe, healthy grilling, quick meal

Find it online: https://twirltaste.com/juicy-chicken-breast-kabobs-recipe-easy-grilled-vegetables-meal-idea/