Juicy Chicken Kabobs
Enjoy succulent chicken kabobs marinated to perfection and grilled with vibrant vegetables for a comforting and flavorful dish.
Ingredients
For the Kabobs
- 1.5 lbs chicken breasts, cut into 1 1/4-inch cubes for tender, juicy bites
- 3 pieces bell peppers (red, yellow, and/or orange), sliced into 1 1/4-inch chunks for sweet crunch
- 2 pieces zucchini, cut into 1/2-inch slices for added moisture
- 1 large red onion, cut into 1 1/4-inch chunks for a savory depth
For the Marinade
- 1/3 cup olive oil adds richness
- 3 tablespoons lemon juice for brightness
- 2 tablespoons reduced sodium soy sauce for umami flavor
- 2 tablespoons balsamic vinegar for slight sweetness
- 2 tablespoons brown sugar for caramelization
- 1 tablespoon Dijon mustard for a tangy bite
- 1.5 teaspoons onion powder for mild onion flavor
- 1.5 teaspoons garlic powder for subtle garlic notes
- 1.5 teaspoons salt enhances overall flavor
- 1 teaspoon dried basil for herbal notes
- 1 teaspoon dried oregano for Italian influence
- 1 teaspoon dried thyme for an earthy undertone
- 1 teaspoon paprika for a smoky hint
- 0.5 teaspoon black pepper adds warmth
- 0.5 teaspoon red pepper flakes for a touch of heat
For the Dip
- 1 cup Greek yogurt or sour cream for creaminess
- 1/4 cup finely grated Parmesan cheese adds umami and texture
- 1 tablespoon lemon juice for freshness
- 2 tablespoons minced parsley for a fresh finish
- 1 tablespoon chopped chives optional, for mild oniony flavor
- 1 tablespoon minced dill optional, for a herby flavor
- 0.25 teaspoon salt for seasoning the dip
- 0.25 teaspoon ground cumin for warmth
- 0.125 teaspoon black pepper for subtle spice
Instructions
Preparation
- Whisk together the olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Dijon mustard, onion powder, garlic powder, salt, basil, oregano, thyme, paprika, pepper, and red pepper flakes in a large bowl or resealable freezer bag.
- Remove 2 tablespoons of marinade to use later for basting the kabobs.
- In a separate bowl, toss 3 tablespoons of the marinade with bell peppers, zucchini, and red onion, then refrigerate.
- Add chicken cubes to the remaining marinade and refrigerate for at least 4 to 8 hours.
- If using wooden skewers, soak them in water for about 30 minutes.
Making the Dip
- Whisk together Greek yogurt or sour cream, grated Parmesan, lemon juice, parsley, chives, dill, salt, cumin, and pepper to create a creamy dip.
Assembly and Grilling
- Thread the marinated chicken and vegetables onto skewers, alternating for a colorful presentation.
- Preheat the grill to medium-high heat (around 425°F) and grease the grates.
- Grill the kabobs for approximately 8 to 12 minutes, rotating halfway through, and baste with reserved marinade once chicken is browned.
- Ensure chicken reaches an internal temperature of 160°F before removing from the grill.
- Let kabobs rest for 5 minutes before serving.
- Alternatively, bake at 400°F for 16 to 22 minutes, flipping halfway and basting as needed, broiling for caramelization.
Notes
These kabobs are versatile and can be served with various sides like grilled corn or potato salad. Remember to allow ample marinating time for best flavor.
Nutrition
Serving: 1g
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