Your search for a chicken kabob recipe that everyone will LOVE is finally over. These are so flavorful, tender, and easy to make. Please don’t skip the dipping sauce, too! It’s a breeze to whip up and takes these chicken kabobs to the next level.
While you could technically put anything on a kabob and grill it, if you’ve been down that road, you know that it’s easy to find yourself with a pretty bland and dry meal. These chicken kabobs are on a mission to stop all that nonsense. The chicken is so flavorful (thanks to a simple marinade) and the assembly of veggies yield maximum flavor and moisture. The dipping sauce sends this whole meal into the next level of YUM (don’t skip it).
Ingredients
The ingredients needed for this recipe are really, really simple. You’ll need a handful of ingredients for the marinade, ingredients for the skewers themselves, and ingredients for the really tasty, herby dipping sauce. Find ingredient notes and possible swaps below + exact ingredient amounts in the recipe card.
For the Marinade
- Lemon juice + zest – fresh lemon juice is key here!
- Garlic
- EVOO
- Fresh dill
- Fresh parsley
- Sea salt
For the Skewers
- Boneless, skinless chicken breast
- Red bell pepper, yellow bell pepper, red onion, zucchini
- EVOO
For the Dipping Sauce
- Greek yogurt – full-fat Greek yogurt is always our recommendation! Use mayo as a dairy-free option.
- Garlic
- Lemon juice + zest – again, fresh is key!
- Fresh parsley
- Fresh dill
- Sea salt
How to Make
Below, you’ll find step-by-step instructions for these really delicious chicken and veggie kabobs.
- Make the marinade – whisk together the ingredients for the marinade, then cube your chicken and toss it in the marinade, stirring to coat. Cover and marinate for 30-60 minutes.
- Make the dipping sauce – while the chicken is marinating, mix together the Greek yogurt, garlic, lemon juice, lemon zest, parsley, dill, and salt to make the dipping sauce. Cover and refrigerate until you’re ready to serve.
- Assemble the kabobs – assemble your kabobs by alternating vegetables and chicken on your skewers, with 3-4 pieces of chicken per skewer. Drizzle each kabob with olive oil.
- Cook – heat a large grill pan or skillet over medium-high heat, and cook the kabobs for 3-4 minutes per side, 12-16 minutes total, or until the chicken is cooked through and juices run clear.
- Serve and enjoy – Serve alongside the dipping sauce and enjoy!
Recipe Variations
- Use a different marinade – the sky’s the limit here! Use ANY marinade or sauce you love for the chicken. BBQ sauce and ranch would both be great choices. Bonus: if the sauce/marinade you choose doesn’t have lemon juice, feel free to let your chicken marinade overnight/while you’re at work.
- Change up the veggies – feel free to use any veggie you love on your kabobs! Mushrooms, shallots, and cherry tomatoes are all great picks.
- Use chicken thighs – want to keep your grocery bill on budget? Use chicken thighs instead of chicken breasts!
Serving Suggestions
When it comes to serving chicken kabobs, there are endless possibilities! Here are a few of our favorite ideas:
- Serve the kabobs on a platter with a side of simple white rice, quinoa, or any other grain you love.
- Wrap the kabobs in a pita or flatbread with some hummus or tzatziki sauce.
- Serve the kabobs alongside a refreshing salad.
How to Store and Reheat
Remove the chicken and vegetables from any leftover skewers and place them in an airtight container in the refrigerator for up to 5 days.
When it’s time to reheat the kabobs, there are a few options:
- Microwave – you can reheat the chicken and veggies in the microwave for 1-2 minutes. This is the quickest option but may result in a slightly tougher textured chicken.
- Oven – reheat the chicken and veggies in a 350°F oven for 15 (or so) minutes. This method takes a little bit longer but results in crispier reheated chicken and veggies. To prevent the chicken from drying out, you can brush it with a little extra marinade or olive oil before reheating.
- Air Fryer – reheat your leftovers in a 350°F air fryer for 5-ish minutes. This method results in the crispiest reheated chicken and veggies!
Frequently Asked Questions
How long should I marinate the chicken for the best flavor?
Because the marinade has lemon juice, you’ll want to keep your marinating time between 30 and 60 minutes. Any amount of time longer than an hour will cause the chicken to start to break down from the lemon juice.
Can I use different vegetables in my chicken kabobs?
Yes, you can absolutely use different veggies than what this recipe calls for in your chicken kabobs! We kept things really simple with bell peppers, onions, and zucchini (the kabob classics, if you will), but feel free to use any veggie that you have on hand. Cherry tomatoes, yellow squash, and mushrooms would all be delicious veggie adds.
Can I use frozen chicken for chicken kabobs?
While the texture will be best if the kabobs are cooked from fresh, cooking them from frozen is actually totally fine too. Just be sure to add a couple of extra minutes to the cooking time to account for the frozen meat.
More Favorite Kabob Recipes
- Surf and Turf Kabobs
- Greek Beef Kabobs & Homemade Tzatziki
- Smoky Chicken Kabobs
- Sweet and Sour Beef Kabobs
- Blackened Shrimp Skewers
- BBQ Salmon Mango Kabobs
Perfect Chicken Kabobs with Veggies & Tasty Dipping Sauce
Ingredients
For the Kabobs
- 1½ pounds boneless, skinless chicken breasts cut into 2-inch cubes
- 1 red bell pepper cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- 2 zucchinis cut into 1-inch rounds or half-moons
- Extra virgin olive oil for drizzling
For the Marinade
- Juice and zest of 1 lemon
- 6 cloves garlic minced or grated
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
- ½ teaspoon sea salt
For the Dipping Sauce
- 1 cup Greek yogurt
- 3 cloves garlic grated
- Juice and zest of 1 lemon
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh dill finely chopped
- ½ teaspoon sea salt
Instructions
- Whisk together the ingredients for the marinade, then cube your chicken and toss in the marinade, stirring to coat. Cover and marinate for 30-60 minutes.
- While the chicken is marinating, mix together the Greek yogurt, garlic, lemon juice, lemon zest, parsley, dill, and salt to make the dipping sauce. Cover and refrigerate until you're ready to serve.
- Assemble your kabobs by alternating vegetables and chicken on your skewers, with 3-4 pieces of chicken per skewer. Drizzle with olive oil.
- Heat a large grill pan or skillet over medium high heat.
- Cook the kabobs for 3-4 minutes per side, 12-16 minutes total, or until the chicken is cooked through and juices run clear.
- Serve alongside the dipping sauce and enjoy!
Recipe Notes
- Use a different marinade – the sky’s the limit here! Use ANY marinade or sauce you love for the chicken. BBQ sauce and ranch would both be great choices. Bonus: if the sauce/marinade you choose doesn’t have lemon juice, feel free to let your chicken marinade overnight/while you’re at work.
- Change up the veggies – feel free to use any veggie you love on your kabobs! Mushrooms, shallots, and cherry tomatoes are all great picks.
- Use chicken thighs – want to keep your grocery bill on budget? Use chicken thighs instead of chicken breasts!
Nutrition
This was so easy and good! I was lazy and just grilled the chicken whole and tossed the cut up veggies in a grill pan.
That was a great idea, Elaine!!