Variation
Spicy: Add 1 tsp of red pepper flakes to the marinade.
Dinner · Main Course · Grilling · Mediterranean
Grilled Chicken Kabobs With Lemon Zest
These vibrant grilled chicken kabobs feature a bright citrus marinade and charred vegetables for a perfect outdoor meal.
Prep
20 min
Cook
15 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Marinating
- 1
Toss and Chill
Whisk olive oil, lemon zest, juice, garlic, and spices in a large bowl. Add chicken and coat thoroughly.
Tip: Marinate for at least 30 minutes, but no more than 4 hours to avoid the acid breaking down the meat texture.
Assembly
- 1
Thread Skewers
Alternate chicken, pepper, onion, and zucchini on the skewers, leaving a small space between items for airflow.
Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.
How to Make Grilled Chicken Kabobs With Lemon Zest
Total time: 35 min · Yields 4 servings
- 1
Preheat the Grill
Clean your grill grates and preheat to medium-high heat, approximately 200°C (400°F). Lightly oil the grates to prevent sticking.
- 2
Sear the Kabobs
Place the skewers on the grill. Cook for 5 to 6 minutes on the first side without moving them to develop a deep golden brown sear.
- 3
Rotate and Finish
Flip the skewers and cook for another 5 to 7 minutes, rotating occasionally. The chicken is done when it reaches an internal temperature of 74°C (165°F).
- 4
Rest and Serve
Remove from the grill and place on a clean platter. Let the meat rest for 5 minutes before serving to allow juices to redistribute.
Chef's Tips
- Use chicken thighs instead of breasts for more flavor and moisture resistance on the high heat of the grill.
- Cut all vegetables and meat to a uniform size to ensure they cook at the same rate.
- Do not crowd the skewers; leaving a 5mm gap between pieces helps the edges get crispy.
What to Serve with Grilled Chicken Kabobs With Lemon Zest
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Warm pita bread
- Tzatziki sauce
- Fresh parsley garnish
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Herby: Substitute oregano with fresh chopped rosemary or thyme.
Variation
Sweet and Sour: Add 1 tbsp of honey to the marinade for extra caramelization.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or air fryer.
Further reading
Frequently asked questions
How long should I cook grilled chicken kabobs?
On a medium-high grill, chicken kabobs typically take 10 to 12 minutes total, turning occasionally until the internal temperature reaches 74°C (165°F).
Should I use wooden or metal skewers for grilled chicken kabobs?
Both work well. Metal skewers are reusable and conduct heat internally, while wooden skewers are disposable but must be soaked in water for 30 minutes to prevent catching fire.
Why is my chicken dry on the skewers?
Dry chicken is usually the result of using lean breast meat or overcooking. Switching to chicken thighs and using a meat thermometer helps ensure juiciness.
Can I make these kabobs in the oven?
Yes, you can bake them at 200°C (400°F) for 15-20 minutes, though you will lose the smoky flavor provided by the grill.
Can I prep these a day in advance?
You can chop the meat and vegetables a day early, but only marinate the chicken for up to 4 hours to maintain the best texture.
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