This marinated lemon herb chicken kabob recipe is the perfect summer recipe for the BBQ grill or oven! It’s easy to make and bursting with fresh flavors.
Summer food is my favorite food. 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. If you’re making these kabobs for a summer BBQ or party, pair them with some of these healthy summer drink recipes too!
Let’s chat flavor. 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.
Kabobs are my favorite way to showcase summer veggies. I particularly like this lemon herb chicken kabob recipe. The lemony marinade is snappy enough to stand up to the fresh vegetables, but it doesn’t at all overpower them.
And talk about healthy! Let’s get out our checklist: gluten free, sugar free, dairy free, allergen free, and paleo friendly. Make sure you choose responsibly raised chicken for this recipe to make it super nutritious. 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. (Although, feel free to play around and swap in your favorite veggies).
I have a feeling I’ll be eating these skewers all summer long!
Lemon Herb Chicken Kabob Recipe:
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice about 2 lemons
- 3 cloves garlic minced
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- Pinch cayenne
- 1 pound boneless skinless pastured chicken breasts cut into bite-size pieces
- 2 bell peppers cut into bite-size pieces
- 1 large zucchini sliced into 1/4-inch thick rounds
- 1 large red onion cut into bite-size pieces
- 1 pint cherry tomatoes
- If using wooden sewers, soak them in water for one hour to prevent burning.
- In a small bowl, whisk together all the ingredients for the marinade. Add the chicken, cover, and marinate at least 1 hour.
- *When ready to cook, preheat your oven to 450 degrees F. Line two lipped baking sheets with aluminum foil.
- Thread the skewers, alternating chicken pieces and each of the vegetables. Baste each skewer with the remaining marinade.
- Bake 10 minutes, rotate the kabobs 180 degrees, then bake another 5 minutes or until chicken is cooked through and veggies are tender.
- If you prefer to cook on an outdoor grill, preheat your grill to medium. Brush olive oil onto grill surface to prevent sticking.
- Thread the skewers, alternating chicken pieces and each of the vegetables. Baste each skewer with the remaining marinade.
- Once the grill is hot, place kabobs on the grill about 1/2 inch apart. They should begin to sizzle.
- Cook 5 minutes, turn and cook 5 minutes more until chicken is cooked through and vegetables are crisp-tender and slightly charred on the ends.
About Danielle Cushing of The Every Kitchen
Danielle Cushing is a registered dietitian and the blogger behind The Every Kitchen. Her blog focuses on easy recipes using accessible ingredients that can be made in every kitchen. She also enjoys exploring how food nourishes our bodies and minds as well as our relationships with each other. Danielle writes from her home in Chicago where she lives with her dog and cat. Connect with her on Instagram @theeverykitchen.
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Love this chicken kabobs I like your lemony marinade with touch of cayenne pepper. Grilled veggies make it a perfect meal. I haven’t used cherry tomato in grill I think now I need to try it.