These marinated lemon herb chicken kabobs are juicy, fresh, and aromatic, with a slight char on the veggies from the fire caramelizing the marinade. These easy-to-make skewers are the perfect flavorful oven or BBQ grill recipe!

Kabobs are my favorite way to showcase summer veggies. So much produce in season and so many options to choose from at the farmer’s market. I love the abundance of color and flavor.

I particularly like these lemon herb chicken kabobs. I’m in awe of the flavor of in-season, fresh-from-the-vine tomatoes. They’re not even comparable to tomatoes in December. And bell peppers – so sweet and crisp this time of year.

Why I Love These Chicken Kabobs

• The lemony marinade is snappy enough to stand up to the fresh vegetables, but it doesn’t at all overpower them.
• My combination of veggies on these skewers covers almost every color of the rainbow, which means you’re getting a ton of different vitamins and minerals. (Feel free to play around and swap in your favorites like mushrooms, eggplant, or even pineapple). Plus, it’s paleo, keto, gluten-free, sugar-free, and dairy-free!
• These chicken kabobs are quick and easy and can be made either on the grill or in the oven.
• This healthy and simple recipe suits whole30, paleo, keto, and gluten-free diets!

What Are Chicken Kabobs Made Of?

The main ingredient is seasoned grilled chicken breast or thighs. But what goes along with the chicken can vary. Usually, it’s accompanied by vegetables, but sometimes fruit like pineapple or peaches can work well on a skewer.

Are Thighs or Breasts Better for Chicken Kabobs?

Choosing between chicken breast or thighs for your kabobs depends on personal preference. Some say thighs are juicier and more flavorful than breasts, but if you’re more a fan of white meat than dark (like me), you might want to go with chicken breast.

What Vegetables Go Well With Skewers?

You’ll want to avoid vegetables that don’t stand up well to grill cooking, like cucumber, leafy greens, and celery. Potatoes also won’t work well on a skewer since they take too long to cook, so by the time the potato is cooked, the rest of the items on the skewer will be overcooked and burnt. Ideal vegetables will have relatively similar cook times and stand up well to heating over a flame.

Best Vegetables To Have On Kabob Skewers

• Onions
• Zucchini
• Red, yellow, or green bell peppers
• Tomatoes (I like cherry tomatoes)
• Yellow squash
• Garlic cloves
• Mushrooms
• Eggplant
• Cauliflower
• Broccoli

What Goes With Chicken Kabobs?

Since these chicken kabobs are loaded with protein and veggies, it’s nice to add a starch. One of my favorite things to have with kabobs is white rice or potatoes, like our bacon and broccoli stuffed sweet potatoes. However, salad or carrot fries are a fun side if you’re avoiding too much starch.

Should I Marinate Kabobs Before Grilling?

Marinating chicken kabobs before grilling them is the best way to ensure juicy, tender, flavorful chicken. I start this recipe by marinating the chicken breast in a mixture of olive oil, lemon juice, garlic, and herbs. I find that a longer marinating period leads to better flavor, but a short 30-60 minute one also works if you’re short on time. Brushing the kabobs with the marinade while cooking helps a lot to impart the marinade flavor onto the chicken.

More Tasty Chicken Recipes

Chicken is one of my favorite proteins for easy weeknight meals. It’s versatile, easy to cook, and can take on so many different flavors. If you’re as big a chicken fan as me, you’ll love my other chicken recipes.

• This Juicy Chicken Tandoori is full of earthy, fragrant spices and has a very juicy texture. Even though the flavors may seem complicated, the recipe itself is actually quite simple.
• These Gluten-Free Chicken Tenders have a flavorful, crispy outer coating with juicy, tender chicken inside. This is a fun keto, grain-free meal that the whole family will love.
• This sheet pan Herb-Roasted Chicken and Vegetables is healthy, tasty, filling, and easy to make. The recipe makes juicy chicken with flavorful skin and soft veggies that have been infused with delicious herb flavors.
• These Chili Spiced Chicken Drumsticks are cooked in an air fryer which creates crispy spicy skin along with juicy, tender meat that is full of flavor. They can be made quickly and easily for a healthy lunch or dinner.

Storage, Freezing, and Reheating

These grilled chicken kabobs are such a great dish to store for leftovers. They keep well in the refrigerator or freezer, and the flavor improves as it rests.

How Long Will It Keep?

These chicken kabobs can be kept in the refrigerator for about 3-5 days and in the freezer for about 1-2 months.

Refrigerator and Freezer Storage

To store in either the refrigerator or freezer, remove the kabob pieces from the skewers and put them in an airtight container or ziplock bag. They will stay fresh for about 3-5 days in the refrigerator. They can be kept in the freezer for about 1-2 months for later re-heating.

Reheating

From The Refrigerator

• Microwave: Remove chicken and vegetables from the container or bag and place them onto a microwave-safe plate or bowl. Cook on high for 1-2 minutes, depending on the strength of your microwave. After microwaving, cut a piece of chicken in half and feel if it’s warm or cold inside. If it’s cold, continue to microwave for 30-second intervals until it’s warm.
• Stove-top: Heat a skillet over medium heat. You can optionally add 1/2-1 tbsp oil to the pan to crisp up the chicken and vegetables or add 1-2 tbsp broth to the pan to add a little moisture to the chicken. If you only want to warm the food, you can leave the pan dry without adding oil or broth. Once the pan is warm, add in the chicken and vegetables and cover. Stir about every 30-60 seconds to prevent sticking. Continue for about 5-10 minutes or until a piece of chicken cut in half is warm in the middle.

From The Freezer

• Remove the food from the freezer and allow it to thaw for 2-4 hours. Then follow the reheating instructions above.
• To quickly thaw, remove the container from the freezer and place the container in a bowl of lukewarm water in the sink. This should thaw the food in about 1-2 hours. Alternatively, you can thaw it in the microwave using the thaw settings on your microwave, usually for about 1-3 minutes on the low setting. Once it has thawed, follow the reheating instructions above.

 Lemon Herb Chicken Kabob Recipe Tips

• You can use wooden or metal skewers in either the oven or grill, but make sure to soak the wooden skewers in water for one hour to prevent burning.
• You will get the best flavor if you marinate the chicken longer. I recommend overnight, but if you are pressed for time, it can be marinated for one hour, or you can brush the kabobs with the marinade mixture every few minutes while it’s on the grill.
• You can substitute vegetables easily in this recipe. Just swap out any veggies you don’t have with the ones you prefer, like mushrooms, eggplant, or even pineapple!

How to Make Chicken Kabobs

Combine the marinade ingredients in a bowl and whisk together. You can use dried or fresh herbs (I used dried).

Chop the boneless skinless chicken breasts into thick cubes. Marinate the chicken between 1-8 hours. If you are pressed for time, you can brush the kabobs while on the grill instead. If you use wooden skewers, soak them in water for about 1 hour to prevent burning.

After marinating your chicken, gather the vegetables and chop them into thick pieces.

Preheat your grill or oven, then thread the skewers with the chicken and vegetables, alternating between the two.

Place the skewers on the grill and flip after 5 minutes, then cook another 5 minutes. If using the oven, place on a baking sheet lined with aluminum or parchment, cook for 10 minutes, flip, then cook another five or until chicken is fully cooked and veggies are tender.

Enjoy this chicken kabob recipe on its own, or add a side of cauliflower rice, carrot fries, or salad!

This lemon herb chicken kabobs recipe was originally posted in June of 2017, but has been republished in August of 2018 to include all new recipe tips, photos and a video. Original recipe by Danielle Cushing, photos and video by Hannah Healy.