Description
Tender and juicy chicken kebabs marinated in a smoky, tangy, and slightly sweet blend, perfect for grilling and impressing guests.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 bell pepper, cut into bite-sized pieces
- 1 onion, cut into bite-sized pieces
- 1 zucchini, cut into bite-sized pieces
- Wooden or metal skewers
Instructions
- In a large mixing bowl, whisk together olive oil, lemon juice, garlic, honey, soy sauce, paprika, cumin, salt, and pepper until well combined.
- Add the chicken cubes to the marinade, tossing to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 8 hours.
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Preheat your grill to medium-high heat (around 375°F/190°C). Brush the grates lightly with oil to prevent sticking.
- Thread marinated chicken pieces onto skewers, alternating with chunks of bell pepper, onion, and zucchini.
- Place the skewers on the hot grill and cook for 12-15 minutes, turning every few minutes to ensure even cooking. Look for a nice char on the edges.
- Check for doneness—chicken should reach an internal temperature of 165°F/74°C. Remove from the grill and let rest for 5 minutes before serving.
Notes
Don’t overcrowd the skewers; leave space between pieces for even cooking. Use chicken thighs for juicier results and preheat the grill for a good sear.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 250
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 10
- Fiber: 2
- Protein: 22
Keywords: Chicken kebabs, grilled chicken, marinated chicken, summer grilling, easy dinner recipe