There’s something about the sizzling sound and vibrant colors of kabobs on the grill that instantly makes any meal feel like a celebration. This Grilled Chicken Kabobs with Vegetables Recipe is a quick and delightful way to bring juicy chicken and charred veggies together in perfect harmony, making dinner feel fresh and exciting.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Grilled Chicken Kabobs with Vegetables Recipe
- Top Tip
- How to Serve Grilled Chicken Kabobs with Vegetables Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Grilled Chicken Kabobs with Vegetables Recipe
Why You'll Love This Recipe
I honestly keep coming back to this grilled chicken kabobs recipe because it’s just so easy to throw together, but tastes like you spent hours prepping. It’s the kind of meal that’s juicy, smoky, slightly sweet from the pineapple, and loaded with fresh veggies in every bite.
- Simple and fast: You can have these kabobs ready in under 30 minutes, perfect for busy weeknights or last-minute guests.
- Balanced flavors: The mix of honey, garlic, and fresh veggies brings out a sweet-savory combo that makes each bite so satisfying.
- Customizable: Whether you toss in your favorite veggies or swap the chicken for tofu, this recipe easily adapts to your cravings or dietary needs.
- Fun and shareable: It’s a social dish — great for grilling parties and family dinners where everyone can grab their own skewers.
Ingredients & Why They Work
The ingredients come together to create a perfect balance of textures and tastes. Tender chicken cubes soak up the marinade, while the veggies add crunch and juiciness. Here’s what you need and why I like each item in this Grilled Chicken Kabobs with Vegetables Recipe.
- Chicken breast: Boneless and skinless works best for even cooking and easy skewering. Cutting into 1-inch pieces ensures juicy bites.
- Red bell pepper: Adds sweetness and a bright pop of color. Choosing a large, firm bell pepper helps it hold its shape on the grill.
- Onion: Whether white or red, onions caramelize beautifully over heat and add a savory depth.
- Zucchini: Its mild flavor and firm texture hold up well, adding a lovely fresh note without overpowering the kabobs.
- Fresh pineapple: This gives a natural sweetness and slight tang that complements the grilled chicken perfectly.
- Garlic cloves: Crushed garlic infuses the marinade with aromatic complexity that’s just irresistible.
- Sea salt and black pepper: Essential seasonings that bring all the flavors together.
- Honey: Balances savory with a touch of sweetness and helps the kabobs get that gorgeous caramelized finish.
- Extra virgin olive oil: Helps keep everything moist and prevents sticking while grilling.
Make It Your Way
This recipe is like a blank canvas – I love swapping in whatever veggies I have on hand or adding different spices to the marinade. Feel free to make it your own!
- Variation: One time, I added mushrooms and cherry tomatoes to the kabobs, and it was a total hit with my family. The extra veggies made it even more colorful and flavorful.
- Swap the protein: Tofu or shrimp also work great if you’re looking for something different or catering to vegetarians.
- Spice it up: Sprinkle some smoked paprika or chili flakes into the marinade for a little heat.
- Vegetarian version: Replace chicken with firm halloumi cheese or extra pineapple chunks for a fun twist.
Step-by-Step: How I Make Grilled Chicken Kabobs with Vegetables Recipe
Step 1: Prep and marinate
Start by washing and drying the chicken breasts, then cut them into nice 1-inch cubes so they cook evenly. Toss the chicken with your cut veggies — bell peppers, onions, zucchini, and pineapple — along with garlic cloves, sea salt, pepper, honey, and olive oil. Let it all sit for around 15 minutes to soak up those flavors. Don’t skip this step — it really makes a difference in taste and juiciness!
Step 2: Assemble the skewers
Thread the chicken and vegetables onto the skewers, alternating pieces to get a colorful mix. I usually make about 7 to 8 skewers, which is just right for serving a crowd or leftovers. Be sure not to overcrowd the skewers — you want enough space so heat circulates and everything grills evenly.
Step 3: Grill to perfection
Heat your grill pan or skillet on high-medium heat and lightly brush it with oil so nothing sticks. Place the kabobs on and cook for about 1 minute per side. Since the pieces are small, they cook quickly, so keep a close eye to avoid overcooking. I find flipping gently with tongs helps keep the skewers intact.
Step 4: Rest and serve
Once grilled, transfer the kabobs to a plate lined with paper towel to absorb any excess oil. Serve immediately while juicy and hot. Trust me, you’ll want to eat these right away for the best flavor and texture.
Top Tip
From my experience perfecting this Grilled Chicken Kabobs with Vegetables Recipe, a few small tricks make a huge difference. These tips come from the times I had kabobs stick to the grill or veggies undercooked, and now they help keep cooking smooth.
- Soak wooden skewers: If you’re using bamboo or wooden skewers, soak them in cold water for at least an hour before using to prevent burning on the grill.
- Uniform pieces: Cut chicken and veggies into similar-sized chunks to ensure everything cooks at the same rate.
- Oil your grill pan: Brush both the grill and the kabobs lightly with oil to prevent sticking and promote a nice sear.
- Don’t overcrowd: Give space between kabob pieces on the skewers and on the grill for even cooking and better browning.
How to Serve Grilled Chicken Kabobs with Vegetables Recipe
Garnishes
I usually sprinkle some fresh chopped parsley or cilantro on top right before serving — it adds a lovely fresh aroma and vibrant green color. A little squeeze of lemon juice also brightens the whole dish, which I personally love.
Side Dishes
These kabobs go wonderfully with fluffy couscous, a simple green salad, or even some warm pita bread with tzatziki on the side. One summer, I served them alongside grilled corn, and it was a total crowd-pleaser.
Creative Ways to Present
For a party, I like placing the kabob skewers upright in a vase or decorative jar, so guests can easily grab one. Another fun idea is to serve them on a wooden board with small bowls of dips and sauces for a casual, shareable vibe.
Make Ahead and Storage
Storing Leftovers
I store any leftover kabobs in an airtight container in the fridge, where they stay good for up to 3 days. Sometimes I separate the chicken from the veggies just to keep them fresher longer.
Freezing
When I have extra, I let the kabobs cool fully then freeze them individually wrapped in foil or sealed in ziplock bags. They freeze well for about a month and are perfect for quick meals later.
Reheating
To reheat, I thaw the kabobs fully in the fridge overnight and pop them in the microwave or reheat in a skillet over medium heat until warmed through. This keeps them juicy rather than drying out.
Frequently Asked Questions:
Absolutely! Feel free to swap in veggies like cherry tomatoes, mushrooms, or even eggplant. Just be sure they’re cut into similar sizes to the chicken for even cooking.
You don’t need to marinate for hours. About 15 minutes, as noted in the recipe, is enough to infuse flavor and keep the chicken juicy — especially with the honey and garlic in the mix.
Absolutely! If grilling outdoors, just soak wooden skewers beforehand, and consider basting the kabobs with a little marinade as they cook to keep them moist and flavorful.
Brushing your grill pan or skillet with a bit of oil before cooking is key. Also, avoid moving the kabobs too soon — letting them sear nicely first creates a natural release.
Final Thoughts
I love how this Grilled Chicken Kabobs with Vegetables Recipe transforms simple ingredients into a vibrant, flavorful meal that feels like sunshine on a plate. It’s become my go-to when I want dinner that’s fast, healthy, and impressive without fuss. Trust me, once you try it, these kabobs will become a kitchen favorite — and I genuinely hope you enjoy making (and devouring!) them as much as I do.
Print
Grilled Chicken Kabobs with Vegetables Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 7 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Halal
Description
Delicious and colorful grilled chicken kabobs featuring tender chicken breast, fresh vegetables, and sweet pineapple, marinated with honey, garlic, and spices, then quickly grilled to perfection. Perfect for a quick and healthy main course.
Ingredients
Chicken and Marinade
- 1 pound chicken breast boneless, skinless, cut into 1 inch pieces
- 6 garlic cloves peeled and crushed
- 3 tablespoons honey
- 1 tablespoon extra virgin olive oil
- Sea salt to taste
- Ground black pepper to taste
Vegetables and Fruit
- 1 large red bell pepper cut into 1 inch pieces (5.29 oz | 150 g)
- 1 large white onion cut into 1 inch pieces
- 1 cup zucchini sliced (4.37 oz | 124 g)
- 1 small pineapple cut into 1 inch pieces (14.10 oz | 400 g)
Instructions
- Prepare the chicken: Wash and pat dry the chicken breast with kitchen paper. Cut it into 1 inch cubes to ensure even cooking on the skewers.
- Marinate the ingredients: In a large bowl, combine the chicken pieces, red bell pepper, onion, zucchini, pineapple, crushed garlic, sea salt, ground black pepper, and honey. Toss everything together thoroughly and let it marinate for 15 minutes to develop flavor.
- Assemble the skewers: Thread the marinated chicken and vegetable pieces onto skewers, alternating ingredients. You should be able to prepare 7 to 8 skewers in total.
- Heat and oil the grill pan: Place a non-stick grill skillet over medium-high heat and brush it lightly with olive oil to prevent sticking.
- Cook the kabobs: Place the skewers on the hot grill skillet. Cook each side for about 1 minute, turning carefully to ensure even grilling and slight charring without drying out the chicken.
- Drain excess oil: Transfer the cooked skewers to a plate lined with kitchen paper to absorb any excess oil.
- Serve: Serve the grilled chicken kabobs immediately while hot for the best taste and texture.
Notes
- To Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Cool completely and store in an airtight container or ziplock bag for up to 1 month.
- To Reheat: Defrost completely and reheat in the microwave until heated through.
- Use wooden or bamboo skewers soaked in cold water for at least 1 hour before grilling to prevent burning.
- Cut all meat and veggies into uniform pieces to ensure even cooking.
- When grilling outdoors, baste skewers to keep them moist and enhance flavor.
- Brush grill skillet with oil before cooking to avoid sticking.
Nutrition
- Serving Size: 1 skewer
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg
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