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!
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.
Chop the boneless skinless chicken breast into thick cubes. Add the chicken to the marinade, cover, and marinate for at least 1 hour.
In the Oven
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. Brush 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.
On an Outdoor Grill/BBQ
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.
Video
Notes
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!