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Fresh Grilled Lemon Herb Chicken Kabobs Recipe Easy 5-Ingredient Dinner

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These fresh grilled lemon herb chicken kabobs are a quick, easy, and flavorful summer dinner featuring juicy chicken and crisp vegetables marinated in a bright lemon and herb blend.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • Juice of 2 lemons (about 4 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh herbs (parsley, thyme, oregano), finely chopped
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 green zucchini, sliced into thick rounds
  • 1 red onion, cut into wedges
  • Cherry tomatoes (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the marinade: In a large mixing bowl, combine 2 tablespoons freshly squeezed lemon juice, 3 tablespoons olive oil, minced garlic, and chopped fresh herbs. Add salt and pepper to taste. Whisk gently until well combined.
  2. Marinate the chicken: Add the cubed chicken breasts to the bowl, tossing to coat each piece thoroughly. Cover and refrigerate for at least 20 minutes, ideally 30 minutes for maximum flavor absorption.
  3. Prepare the vegetables: While the chicken marinates, wash and cut red bell pepper into 1-inch chunks, slice zucchini into thick rounds, and cut red onion into wedges. Keep cherry tomatoes whole. Lightly season the vegetables with salt and a drizzle of olive oil.
  4. Assemble the kabobs: Thread the marinated chicken and veggies alternately onto the skewers, starting and ending with a piece of chicken. Leave a little space between pieces for even cooking.
  5. Preheat the grill to medium-high heat (about 400°F / 200°C).
  6. Grill the kabobs: Place the skewers on the grill and cook for about 10-12 minutes total, turning every 3-4 minutes so all sides get a beautiful char. The chicken should reach an internal temperature of 165°F (74°C).
  7. Rest and serve: Remove kabobs from the grill and let them rest for 5 minutes before serving. Serve immediately with an optional squeeze of extra lemon.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Avoid over-marinating chicken in lemon juice for more than 2 hours to prevent mushy texture. Use tongs to turn kabobs to keep chicken juicy. If veggies cook faster than chicken, remove them early and let chicken finish cooking. Rest kabobs 5 minutes after grilling for juiciness.

Nutrition

Keywords: grilled chicken kabobs, lemon herb chicken, easy dinner, summer recipes, grilled vegetables, healthy chicken recipe

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