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Chicken kabob marinade recipe

Chicken Kabob Marinade Recipe

This chicken kabob marinade is the key to juicy, tender, and flavorful grilled chicken skewers! Packed with zesty herbs, garlic, lemon, and a touch of sweetness, it's the perfect blend for summer barbecues, weeknight meals, or meal prep. Paired with colorful vegetables, this marinade makes your kabobs pop with flavor and color.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Main Course
Cuisine: American, Mediterranean
Ingredients Method

Ingredients
  

For the Marinade:
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • 2 tablespoons plain Greek yogurt optional, for extra tenderness
  • 3 cloves garlic minced
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon chili flakes optional for heat
  • 1 teaspoon salt
  • ½ teaspoon black pepper
For the Kabobs:
  • 1½ lbs 680g boneless, skinless chicken breasts or thighs, cut into 1.5-inch chunks
  • 1 red bell pepper cut into chunks
  • 1 yellow bell pepper cut into chunks
  • 1 red onion cut into wedges
  • 1 zucchini sliced into thick rounds
  • Cherry tomatoes optional
  • Wooden or metal skewers

Method
 

Prepare the Marinade:
  1. In a large bowl, whisk together olive oil, lemon juice, Greek yogurt (if using), garlic, honey, and all the spices until well combined.
Marinate the Chicken:
  1. Add the chicken chunks to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Soak Skewers (if wooden):
  1. While the chicken marinates, soak wooden skewers in water for 30 minutes to prevent burning.
Assemble the Kabobs:
  1. Thread the marinated chicken onto skewers, alternating with bell peppers, onion, zucchini, and cherry tomatoes.
Preheat Grill:
  1. Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking.
Grill the Kabobs:
  1. Place skewers on the grill and cook for 12–15 minutes, turning every few minutes, until the chicken is cooked through and slightly charred. Internal temp should reach 165°F (74°C).
Serve and Enjoy:
  1. Serve hot with rice, flatbread, or salad. Garnish with fresh herbs or a squeeze of lemon if desired.