This marinated lemon herb chicken kabob recipe is the perfect flavorful recipe for the oven or BBQ grill! It’s easy to make and bursting with fresh succulent flavors.
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 this lemon herb chicken kabob recipe. 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 this chicken kabob recipe:
- 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. (Although, feel free to play around and swap in your favorite veggies). 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 is a healthy and simple recipe that is suitable for whole 30, paleo, keto and gluten free diets!
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 1 hour or you can simply brush the kabobs with the marinade mixture every few minutes while it’s on the grill.
- If you’re making these kabobs for a summer BBQ or party, pair them with some of these healthy summer drink recipes too!
How to Make This Lemon Herb Chicken Kabob Recipe:
Combine the marinade ingredients in a bowl and whisk together.
Marinate the chicken between 1-8 hours. If you are pressed for time, you can just brush the kabobs while on the grill instead. If you are using wooden skewers soak them in water for about 1 hour to prevent burning.
After your chicken has marinated, gather the vegetables and chop them into thick pieces.
Pre-heat 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 and cook for 10 minutes, flip, then cook another 5 or until chicken is fully cooked through and veggies are tender.
Enjoy this chicken kabob recipe on it’s own or add a side of cauliflower rice or carrot fries!
Did you like Lemon Herb Chicken Kabobs (Oven or Grill)? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Instagram, Pinterest!
- 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
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If using wooden sewers, soak them in water for one hour to prevent burning.
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In a small bowl, whisk together all the ingredients for the marinade. Add the chicken, cover, and marinate at least 1 hour.
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When ready to cook, preheat your oven to 450 degrees F. Line two lipped baking sheets with aluminum foil.
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Thread the skewers, alternating chicken pieces and each of the vegetables. Brush each skewer with the remaining marinade.
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Bake 10 minutes, rotate the kabobs 180 degrees, then bake another 5 minutes or until chicken is cooked through and veggies are tender.
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If you prefer to cook on an outdoor grill, preheat your grill to medium. Brush olive oil onto grill surface to prevent sticking.
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Thread the skewers, alternating chicken pieces and each of the vegetables. Baste each skewer with the remaining marinade.
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Once the grill is hot, place kabobs on the grill about 1/2 inch apart. They should begin to sizzle.
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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.
Recipe Video
- Wooden or metal skewers will work for either the oven or BBQ 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 1 hour or you can simply brush the kabobs with the marinade mixture every few minutes while it's on the grill.
- If you're making these kabobs for a summer BBQ or party, pair them with some of these healthy summer drink recipes too!
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.
This lemon herb chicken kabob 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.
