Have you ever wondered why, despite most of us owning a grill, we often find ourselves stuck in a rut of grilling the same things over and over? Data shows that while the majority of American households fire up their grills regularly, the menu rarely ventures beyond burgers and hot dogs. What if I told you there’s a simple, incredibly delicious way to break that cycle and turn your next backyard cookout into a vibrant, flavorful feast? That’s where these amazing Grilled Chicken and Veggie Skewers come in. This isn’t just a recipe; it’s an experience. It’s about bringing bright colors, fresh flavors, and a sense of fun to your dinner table. I still remember the first time I made these for my family. The kids, Adams and Jana, were so excited to help build their own skewers, picking their favorite veggies. Watching their faces light up as they pulled the colorful shish kabobs off the grill was a reminder of what cooking is all about: creating joy and making memories. These skewers are the perfect embodiment of a perfect summer evening: easy, relaxed, and full of good food shared with the people you love. They are incredibly versatile, perfect for a quick weeknight dinner but special enough for a weekend BBQ with friends. We’re talking tender, juicy chunks of chicken marinated in a zesty blend of herbs and spices, then grilled to perfection alongside a rainbow of fresh, seasonal vegetables. The smoky char from the grill adds a layer of flavor that is simply irresistible. This is more than just sustenance; it’s a celebration on a stick.
Why You’ll Love This Grilled Chicken and Veggie Skewers
These chicken and vegetable kabobs are a staple in my home for so many reasons, and I know they’ll become a favorite in yours too. They check all the boxes: easy, healthy, delicious, and fun. It’s one of those recipes that feels a little bit special without requiring a ton of effort, which is a huge win for any busy parent. Here’s why you’re going to fall in love with this recipe:
- Incredibly Flavorful and Juicy: The secret is all in the marinade. We use a simple but powerful combination of olive oil, fresh lemon juice, garlic, and a blend of herbs like oregano and basil. This doesn’t just add flavor; it tenderizes the boneless skinless chicken breasts, ensuring every single bite is succulent and packed with zesty, savory goodness. This is truly the best marinade for chicken and veggie skewers because it complements both the chicken and the vegetables perfectly, tying the whole dish together.
- Quick, Easy, and Perfect for Weeknights: Life gets busy, but that doesn’t mean you have to sacrifice a delicious home cooked meal. These skewers are a fantastic solution for a hectic day. The prep is minimal; just a bit of chopping and a quick whisk of the marinade. While the chicken marinates, you can get the rest of your sides ready. The grilling process itself takes less than 15 minutes, making this a genuine quick and easy grilled chicken and vegetable kabobs meal.
- Family Friendly and Interactive: This is a recipe that gets the whole family involved. My kids love being my little sous chefs, helping to thread the colorful chopped bell peppers, zucchini, and cherry tomatoes onto the skewers. It’s a wonderful way to get them excited about eating their vegetables. When kids have a hand in making their food, they’re far more likely to eat it with enthusiasm. It turns dinner from a chore into a fun, hands on activity.
- Healthy, Light, and Customizable: This dish is packed with lean protein and nutrient rich vegetables, making it a meal you can feel great about serving. It’s naturally light and fits into so many healthy eating plans. You can easily make it a keto-friendly chicken and veggie skewers recipe by sticking to low carb vegetables like zucchini, bell peppers, and mushrooms. It’s also a fantastic paleo grilled chicken and vegetable kabobs option. The possibilities are endless, and you can customize them with your family’s favorite vegetables or what you have fresh in the garden. For a similar healthy and customizable meal, you can also try this Chicken and Vegetable Skillet recipe.
- The Ultimate Crowd Pleaser for Any BBQ: Whenever I’m hosting a summer BBQ, these skewers are always on the menu. They look absolutely stunning on a platter, with all the vibrant colors, and they’re so easy for guests to grab and eat. They are a guaranteed hit. You can make a big batch ahead of time and just throw them on the grill when your guests arrive. They pair beautifully with almost any side dish and are a fantastic addition to any potluck or gathering. If you love grilling, you have to try my Grilled Lemon Herb Chicken as well. For even more inspiration, check out this popular Grilled Chicken and Vegetable Kabobs recipe from Allrecipes.
Ingredients for Grilled Chicken and Veggie Skewers
- For the Skewers:
- 1.5 lbs boneless skinless chicken breasts, cut into 1 inch cubes
- 2 medium bell peppers (e.g., one red, one yellow), cut into 1 inch pieces
- 2 medium zucchini, cut into 1/2 inch thick rounds
- 1 large red onion, cut into 1 inch wedges
- 8 oz mushrooms, cleaned and halved if large
- 1 pint cherry tomatoes
- For the Marinade:
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Substitutions: You can easily swap out the chicken for shrimp or steak. For a vegetarian option, use firm tofu or a block of halloumi cheese. Any grill friendly vegetables will work, such as summer squash, eggplant, or corn on the cob cut into rounds.
How to Make Grilled Chicken and Veggie Skewers
Step-by-Step Instructions
Creating these beautiful and delicious skewers is surprisingly simple. Just follow these detailed steps, and I promise you’ll have perfectly grilled, tender, and flavorful kabobs every single time. This guide will show you exactly how to make tender chicken skewers on the grill.
- Prepare the Marinade: In a medium sized bowl, whisk together all the marinade ingredients: the olive oil, fresh lemon juice, minced garlic, dried oregano, dried basil, paprika, salt, and black pepper. Keep whisking until it’s well combined and slightly emulsified. This aromatic mixture is the key to flavoring and tenderizing the chicken.
- Prepare the Chicken and Vegetables: Cut your boneless skinless chicken breasts into uniform 1 inch cubes. This is important for even cooking. Chop all your vegetables the bell peppers, zucchini, and red onion into similar sized pieces. This ensures that everything on the skewer will cook at roughly the same rate. Place the chicken and all the prepared vegetables in a large bowl or a large resealable plastic bag.
- Marinate Everything: Pour about two thirds of the marinade over the chicken and vegetables. Toss everything gently to ensure that every piece is well coated. Reserve the remaining one third of the marinade for basting later. Cover the bowl or seal the bag and let it marinate in the refrigerator for at least 30 minutes, but for best results, allow it to marinate for 2 to 4 hours. Don’t marinate it for too long, as the acid in the lemon juice can start to break down the chicken’s texture.
- Soak Your Skewers: If you are using wooden or bamboo skewers, it’s crucial to soak them in water for at least 30 minutes before you start assembling. This prevents them from burning to a crisp on the hot grill. If you have metal skewers, you can skip this step.
- Assemble the Skewers: Now for the fun part! Begin threading the marinated chicken and vegetables onto your soaked skewers. Create a colorful and alternating pattern. A good sequence is a piece of bell pepper, a chunk of chicken, a slice of zucchini, a piece of onion, a mushroom, and then a cherry tomato. Continue this pattern until the skewer is full, leaving about an inch of space at the top and bottom. This makes them easier to handle on the grill.
- Preheat Your Grill: Preheat your outdoor grill to medium high heat, around 400-450°F (200-230°C). Make sure to clean the grill grates with a grill brush to prevent the skewers from sticking. Once hot, oil the grates by using a paper towel dipped in a bit of oil and, holding it with tongs, rub it over the grates.
- Grill the Skewers to Perfection: Place the assembled grilled chicken skewers onto the preheated grill. Cook for about 10-15 minutes, turning them every 3-4 minutes to ensure they cook evenly on all sides. As you turn them, use a brush to baste them with the reserved marinade. The chicken is done when it’s cooked through and no longer pink inside. The most reliable way to check for doneness is to use a meat thermometer; the internal temperature of the chicken should read 165°F (74°C). The vegetables should be tender and have beautiful char marks.
- Rest and Serve: Once cooked, remove the skewers from the grill and place them on a clean platter. Let them rest for about 5 minutes. This allows the juices in the chicken to redistribute, resulting in a more tender and flavorful bite. Serve your beautiful BBQ chicken veggie skewers warm and enjoy the taste of summer!
Pro Tips & Variations
Once you’ve mastered the basic recipe, you can start having fun with it. Here are some of my favorite professional tips to elevate your skewers and some tasty variations to try next time.
- Don’t Crowd the Skewers: It can be tempting to load up each skewer with as much as possible, but it’s better to leave a tiny bit of space between each piece of chicken and vegetable. This allows the heat to circulate more evenly, ensuring everything cooks through properly instead of steaming. This is a key trick for getting that perfect grill char.
- Uniform Cuts are Key: I mentioned it in the instructions, but it’s worth repeating. Try your best to cut the chicken and all the heartier vegetables (like peppers and onions) into roughly the same size. This promotes even cooking, so you don’t end up with perfectly cooked chicken next to a raw piece of bell pepper.
- Double Up on Skewers: For easier flipping, especially if your veggies are cut a bit smaller, use two parallel skewers to thread your ingredients. This simple trick gives you more stability and prevents the dreaded “kabob spin,” where individual pieces rotate on the skewer instead of flipping over.
- Use a Meat Thermometer: The fear of undercooked chicken is real, but so is the disappointment of dry, overcooked chicken. The single best way to guarantee perfectly cooked, juicy chicken every single time is to use an instant read meat thermometer. As soon as the thickest part of the chicken reaches 165°F (74°C), they are ready to come off the heat.
Variations:
- Spicy Chicken Skewers: If you like a little heat, add 1-2 teaspoons of red pepper flakes or a tablespoon of sriracha to the marinade. It gives the skewers a wonderful kick that pairs beautifully with the smoky grill flavor. This is a great twist if you are a fan of our Spicy Chicken Tacos.
- Different Herbs and Spices: Don’t be afraid to experiment with the marinade. Swap the oregano and basil for fresh rosemary and thyme. Add a teaspoon of ground cumin and coriander for a more earthy, Middle Eastern inspired flavor profile reminiscent of traditional kebabs.
- Add Some Fruit: For a sweet and savory twist, add chunks of fresh pineapple or thick slices of peach to your skewers. The fruit caramelizes beautifully on the grill and adds a juicy burst of sweetness that is incredible with the savory chicken.
- Make it a BBQ Dish: For a different flavor, you can make gluten-free BBQ chicken skewers. Skip the lemon marinade and instead, brush the skewers with your favorite gluten free BBQ sauce during the last few minutes of grilling. It creates a sticky, caramelized glaze that is absolutely delicious. Lovers of this flavor should also check out our BBQ Chicken Pizza. For another great grilled chicken recipe, see this one for Grilled Lemon Herb Chicken.
Serving Suggestions
These Grilled Chicken and Veggie Skewers are fantastic on their own, but they also serve as the perfect centerpiece for a larger, more complete meal. The beauty of this dish is its versatility; it pairs well with a wide variety of sides, allowing you to create a meal that’s as simple or as elaborate as you wish. Here are some of my go to pairings that never fail to impress:
- With a Fresh Salad: For a light and healthy meal, serve the skewers over a bed of fresh greens. A simple salad with a light vinaigrette is perfect. You could also serve it with a hearty grain salad, like a quinoa salad with black beans and corn, or a classic Greek salad with feta and olives. The fresh, crisp textures of the salad are a wonderful contrast to the warm, smoky skewers.
- Alongside Creamy Sides: For a more classic American BBQ feel, you can’t go wrong with creamy side dishes. A classic potato salad, a tangy coleslaw, or a rich and creamy macaroni and cheese are all excellent choices. The coolness and richness of these sides balance the zesty, charred flavor of the chicken and vegetable kabobs perfectly.
- With Grains and Breads: To make the meal more substantial, serve the skewers with a side of fluffy rice pilaf, coconut rice, or some toasted couscous. Another fantastic option is to serve them with warm pita bread or naan. You can pull the chicken and veggies off the skewer and stuff them into the pita with a dollop of tzatziki or hummus for a delicious, sandwich style meal.
- With a Dipping Sauce: While the skewers are flavorful enough to stand alone, a good dipping sauce can take them to the next level. A creamy Greek yogurt based tzatziki sauce is a classic pairing. A zesty cilantro lime sauce, a spicy peanut sauce for an Asian twist, or even just a simple bowl of hummus are all wonderful accompaniments.
Storage & Reheating for Grilled Chicken and Veggie Skewers
One of the great things about this recipe is that leftovers are just as delicious the next day. Proper storage and reheating are key to enjoying them again.
Storage:
- Allow the skewers to cool down to room temperature.
- For easier storage, you can remove the chicken and vegetables from the skewers.
- Place the leftover chicken and veggies in an airtight container.
- Store in the refrigerator for up to 3-4 days.
Reheating:
- Oven or Toaster Oven: This is the best method to retain texture. Preheat your oven to 350°F (175°C). Place the leftover chicken and vegetables on a baking sheet and heat for 10-15 minutes, or until warmed through.
- Skillet: Heat a little olive oil in a skillet over medium heat. Add the chicken and veggies and sauté for 5-7 minutes, until heated through.
- Microwave: While not the best for texture, it’s the quickest method. Place the leftovers on a microwave safe plate and heat in 30 second intervals until warm. Be careful not to overheat, as this can make the chicken tough.
FAQ about Grilled Chicken and Veggie Skewers
Can I make these grilled chicken skewers in the oven?
Absolutely! If you don’t have a grill, you can easily bake them. Preheat your oven to 400°F (200°C). Place the assembled skewers on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping them halfway through, until the chicken is cooked to 165°F (74°C) and the vegetables are tender.
What is the best way to prevent my vegetables from falling off the skewer on the grill?
The key is to cut your vegetables into large, chunky pieces, at least 1 inch in size. For softer vegetables like zucchini or cherry tomatoes, make sure you are piercing them through the center where they are most stable. Using two parallel skewers, as mentioned in the pro tips, also provides excellent stability.
How long should I marinate the chicken for the best flavor?
For the best results, you should marinate the chicken for at least 30 minutes to allow it to absorb the flavors. However, the ideal time is between 2 and 4 hours. This gives the marinade enough time to tenderize the chicken and infuse it with flavor without turning the meat’s texture mushy, which can happen if you marinate it for too long in an acidic marinade.
Final Thoughts on Grilled Chicken and Veggie Skewers
There is something truly special about gathering around the grill, sharing stories and laughter while the irresistible aroma of food fills the air. These Grilled Chicken and Veggie Skewers are more than just a meal; they are an invitation to create those precious moments. They are a celebration of fresh ingredients, bold flavors, and the simple joy of cooking for the ones you love. I hope this recipe inspires you to step out of your grilling comfort zone and create your own delicious memories.
If you make these skewers, I would absolutely love to hear about it! Please leave a comment and a rating below to let me know how they turned out for you. And don’t forget to save this recipe to your favorite Pinterest board so you can always find it. For more family friendly recipes that are made with love, be sure to subscribe to the Mister Recipes newsletter!
Grilled Chicken and Veggie Skewers
Equipment
- Grill
- Skewers (wooden or metal)
- Meat thermometer
- Basting brush
Ingredients
For the Skewers
- 1.5 lbs boneless skinless chicken breasts cut into 1 inch cubes
- 2 medium bell peppers (e.g., one red, one yellow), cut into 1 inch pieces
- 2 medium zucchini cut into 1/2 inch thick rounds
- 1 large red onion cut into 1 inch wedges
- 8 oz mushrooms cleaned and halved if large
- 1 pint cherry tomatoes
For the Marinade
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a medium sized bowl, whisk together all the marinade ingredients: the olive oil, fresh lemon juice, minced garlic, dried oregano, dried basil, paprika, salt, and black pepper. Keep whisking until it’s well combined and slightly emulsified.
- Cut your boneless skinless chicken breasts into uniform 1 inch cubes. This is important for even cooking. Chop all your vegetables—the bell peppers, zucchini, and red onion—into similar sized pieces. This ensures that everything on the skewer will cook at roughly the same rate. Place the chicken and all the prepared vegetables in a large bowl or a large resealable plastic bag.
- Pour about two thirds of the marinade over the chicken and vegetables. Toss everything gently to ensure that every piece is well coated. Reserve the remaining one third of the marinade for basting later. Cover the bowl or seal the bag and let it marinate in the refrigerator for at least 30 minutes, but for best results, allow it to marinate for 2 to 4 hours.
- If you are using wooden or bamboo skewers, it’s crucial to soak them in water for at least 30 minutes before you start assembling. This prevents them from burning to a crisp on the hot grill. If you have metal skewers, you can skip this step.
- Begin threading the marinated chicken and vegetables onto your soaked skewers. Create a colorful and alternating pattern. A good sequence is a piece of bell pepper, a chunk of chicken, a slice of zucchini, a piece of onion, a mushroom, and then a cherry tomato. Continue this pattern until the skewer is full, leaving about an inch of space at the top and bottom. This makes them easier to handle on the grill.
- Preheat your outdoor grill to medium high heat, around 400-450°F (200-230°C). Make sure to clean the grill grates with a grill brush to prevent the skewers from sticking. Once hot, oil the grates by using a paper towel dipped in a bit of oil and, holding it with tongs, rub it over the grates.
- Place the assembled grilled chicken skewers onto the preheated grill. Cook for about 10-15 minutes, turning them every 3-4 minutes to ensure they cook evenly on all sides. As you turn them, use a brush to baste them with the reserved marinade. The chicken is done when it’s cooked through and no longer pink inside. The most reliable way to check for doneness is to use a meat thermometer; the internal temperature of the chicken should read 165°F (74°C). The vegetables should be tender and have beautiful char marks.
- Once cooked, remove the skewers from the grill and place them on a clean platter. Let them rest for about 5 minutes. This allows the juices in the chicken to redistribute, resulting in a more tender and flavorful bite. Serve your beautiful BBQ chicken veggie skewers warm and enjoy the taste of summer!
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