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Close up of vegetable and chicken kabobs on wooden skewers on white plate

Lemon Herb Chicken Kabob Recipe

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.
Course Main Course
Cuisine Mediterranean
Keyword chicken kabobs, easy kabob recipe, kabob recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 Skewers
Calories 155 kcal
Author Danielle Cushing @ The Every Kitchen

Ingredients

For the marinade:

  • 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

For the kabob skewers:

  • 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

Instructions

  1. If using wooden sewers, soak them in water for one hour to prevent burning.
  2. In a small bowl, whisk together all the ingredients for the marinade. Add the chicken, cover, and marinate at least 1 hour.

In the Oven:

  1. When ready to cook, preheat your oven to 450 degrees F. Line two lipped baking sheets with aluminum foil.

  2. Thread the skewers, alternating chicken pieces and each of the vegetables. Brush each skewer with the remaining marinade.

  3. Bake 10 minutes, rotate the kabobs 180 degrees, then bake another 5 minutes or until chicken is cooked through and veggies are tender.

On an Outdoor Grill/BBQ:

  1. If you prefer to cook on an outdoor grill, preheat your grill to medium. Brush olive oil onto grill surface to prevent sticking.
  2. Thread the skewers, alternating chicken pieces and each of the vegetables. Baste each skewer with the remaining marinade.
  3. Once the grill is hot, place kabobs on the grill about 1/2 inch apart. They should begin to sizzle.
  4. 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

Recipe Notes

Nutrition Facts
Lemon Herb Chicken Kabob Recipe
Amount Per Serving
Calories 155 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 36mg 12%
Sodium 222mg 9%
Potassium 523mg 15%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 13g 26%
Vitamin A 26.5%
Vitamin C 76%
Calcium 2.6%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.