Who knew that keto-friendly, low-carb, gluten-free, and dairy-free could be so incredibly appetizing! These grilled chicken kabobs tick all the boxes for a wonderfully juicy, flavorful, and soul-satisfying meal. And that makes them perfect for your next family cookout.
I absolutely love grilling, especially in the summer. Do you? Of course, kabobs of all sorts are often on my menu. These chicken skewers are a family favorite, so much so that I usually grill up a double or triple batch for easy meal prep. What better way to brighten up any Monday morning than to have lunch already ready?
What makes these guys so fantastic, in my opinion, is the marinade. Fresh herbs and spices really give chicken and vegetables an intense flavor that makes eating pure joy.
Should We Grill Veggies and Chicken on the Same Skewer?
If you ask AI, it will tell you no, but I disagree. The chicken may take slightly longer to cook than the veggies, but the flavor they share when they grill together more than makes up for a little extra char. However, if you want an all-chicken kabob and a salad on the side, I’m sure the kabob police will not come looking for you.
How to Grill Chicken Kabobs
- Make the marinade, then season the chicken and the vegetables.
- Thread the chunks of chicken and veggies on the skewers, and grill away.
Recipe Tips and Twists
- I used bell peppers and onions, but winter squash also goes well with these skewers. We try to keep the veggie bites larger so they finish cooking around the same time as the chicken.
- Don’t let a rainy day ruin the fun. Roast the kabobs in a 450℉ (232℃) oven on a rack over a baking sheet lined with aluminum foil (easier cleanup). It should take around 25 minutes, but everyone’s oven is different. The internal temperature should be 165℉ (74℃) at the thickest part for safe enjoyment.
Make-Ahead and Storage Instructions
My favorite way to make kabobs ahead of time is to cut the veggies and meats and place them in zip-lock bags with the marinade. The next day, thread the skewers and head for the grill!
You can also freeze uncooked, marinated chicken for up to three months in a freezer zip-lock bag. Then, when you’re ready to use them, thaw them overnight in the fridge and assemble the skewers to grill. Wait on the raw veggies, though, because they turn to mush if you freeze them.
Store any leftover kabobs in an airtight container. They’ll stay good for 3-5 days in the fridge or 3-4 months in the freezer. You can also take the meat and veggies off the skewer and reheat them in a skillet for a few minutes over medium-high heat.
What to Serve With Chicken Kabobs
The Mediterranean vibes go great with fattoush, couscous, and a Greek salad. Feel free to serve traditional dips on the side, like a homemade dill sauce or tzatziki or put everything in a pita. Of course, baklava is a decadent dessert worth making.
More Mouthwatering Kabob Recipes to Try
Watch How to Make It
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This blog post was originally published in May 2022 and has been updated with gorgeous photos, more tips, and a video.