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- 1.5 lbs boneless, skinless chicken breasts - 1/4 cup high-quality olive oil - Juice and zest of 2 fresh lemons - 3 cloves garlic, finely minced - 1 tablespoon fresh thyme leaves, chopped - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh parsley, chopped - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper These main ingredients bring bright and fresh flavors to the kabobs. The chicken is the star, soaking up all the lovely herbs and spices. Fresh lemon juice and zest add a zesty kick, while olive oil keeps everything moist. - 1 red bell pepper, cut into 1-inch squares - 1 medium zucchini, sliced into half-moon shapes The red bell pepper adds sweetness and a pop of color. Zucchini brings a nice crunch and absorbs the flavors well. Together, they balance the dish and make each bite exciting. - Wooden or metal skewers - Soaking wooden skewers You can use either wooden or metal skewers. If you choose wooden ones, soak them in water for at least 30 minutes. This step stops them from burning on the grill. Metal skewers are great too; they are reusable and do not need soaking. They also conduct heat better, which can help cook the chicken evenly. {{ingredient_image_2}} To make the marinade, first grab a large mixing bowl. Add 1/4 cup of olive oil. Squeeze the juice of 2 lemons into the bowl. Don’t forget to add the lemon zest too. Next, add 3 cloves of minced garlic. Then, toss in 1 tablespoon each of chopped thyme and rosemary. Add 1 tablespoon of chopped parsley. For a hint of warmth, mix in 1 teaspoon of smoked paprika. Finally, season with sea salt and black pepper. Whisk these ingredients well until they blend together. This mix will make your chicken flavorful and juicy. Let your chicken marinate for at least 1 hour in the fridge. If you have more time, let it sit overnight. This longer time helps the flavors soak into the chicken. Cover your bowl with plastic wrap to keep it fresh. While your chicken marinates, it’s time to get your grill ready. Preheat your grill to medium-high heat. This step is key for perfect grilling. It helps create those nice grill marks and cooks the chicken evenly. Now, prepare your skewers. If you use wooden skewers, soak them in water for at least 30 minutes. This keeps them from burning on the grill. Once your chicken has marinated, it’s time to assemble. Take the chicken and thread the cubes onto the skewers. Alternate with red bell pepper squares and zucchini slices. This not only looks great but adds flavor too. Once your grill is hot, carefully place the kabobs on the grates. Grill them for around 10 to 15 minutes. Turn the kabobs every few minutes to cook them evenly. You want to see those beautiful grill marks form. To check for doneness, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). This ensures it’s safe to eat and super juicy. After grilling, let the kabobs rest on a platter for a few minutes. This resting time helps keep the chicken tender and flavorful. To get the best flavor, marinate the chicken for at least one hour. If you have time, marinating overnight works wonders. You can also mix things up! Try adding yogurt for creaminess or honey for sweetness. You can swap in lime juice for a different zest or use fresh basil instead of thyme. For nice grill marks, preheat your grill to medium-high. Place the kabobs on the grill without moving them for a few minutes. This gives those marks that everyone loves. To avoid overcooking, use a meat thermometer. The chicken should reach 165°F (75°C). If you see the juices running clear, you’re good to go! When serving, use a large, colorful platter. It makes the kabobs pop! Add fresh herbs and lemon slices on top. This not only looks great but also adds flavor. Let guests squeeze fresh lemon juice over their kabobs for a bright touch. Pro Tips Marinate Longer for Flavor: For the best flavor, allow the chicken to marinate overnight. This gives the herbs and spices more time to infuse into the meat. Use a Meat Thermometer: Always check the internal temperature of the chicken with a meat thermometer to ensure it has reached 165°F (75°C) for safe consumption. Alternate Veggies for Variety: Feel free to mix different vegetables such as cherry tomatoes, mushrooms, or red onion for added flavor and color in your kabobs. Rest Before Serving: Let the kabobs rest for a few minutes after grilling. This helps the juices redistribute, resulting in juicier, more flavorful chicken. {{image_4}} You can swap chicken for other proteins. Try shrimp for a quick cook or beef for a hearty taste. If you prefer turkey, it works well too. For a vegetarian option, use firm tofu or mushrooms. These options give you new flavors and textures. Grilling brings out the best in vegetables. Great choices include bell peppers, zucchini, and cherry tomatoes. You can also use asparagus or eggplant for variety. Just cut them into similar sizes for even cooking. Mix and match veggies on your skewers for a colorful dish. Adjust the spices to fit your taste. If you like heat, add cayenne pepper or chili flakes. For a sweet touch, try honey or maple syrup in the marinade. You can also experiment with different herbs, like basil or cilantro. A splash of soy sauce or balsamic glaze can add depth too. These variations let you personalize the kabobs. Enjoy your cooking and share your creations! To keep your kabobs fresh, store them in the fridge. Place the leftovers in an airtight container. If you use a shallow container, it cools faster. This helps keep the chicken safe to eat. The best way to reheat kabobs is in the oven. Preheat the oven to 350°F (175°C). Place the kabobs on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes. You can also use a microwave. Just be careful not to dry them out. You can freeze the marinated chicken before cooking. Place it in a freezer bag and squeeze out the air. For cooked kabobs, let them cool first. Then, wrap them tightly in plastic wrap. When ready to use, thaw in the fridge overnight. This keeps the chicken juicy and tasty. You should marinate the chicken for at least 1 hour. This time helps the flavors soak in well. For the best taste, let it sit overnight in the fridge. The longer it marinates, the more tender and flavorful it becomes. Use a good mix of olive oil, lemon juice, and herbs to make a great marinade. Yes, you can use frozen chicken for kabobs. First, thaw the chicken completely in the fridge. This keeps the meat safe and helps it cook evenly. After thawing, cut it into cubes and follow the marinade steps. Frozen chicken may need a bit more time to marinate, so plan ahead. You can serve several tasty sides with your kabobs. Here are some great ideas: - Rice Pilaf: A fluffy rice dish adds nice texture. - Grilled Vegetables: Extra veggies complement the kabobs well. - Greek Salad: A fresh salad with cucumbers and tomatoes adds crunch. - Pita Bread: Soft pita can soak up the juices and flavors. - Tzatziki Sauce: A yogurt sauce pairs perfectly for dipping. These sides can enhance your meal and make it even more enjoyable. In this article, we covered how to make Lemon Herb Grilled Chicken Kabobs. We explored key ingredients, step-by-step grilling instructions, and tips for success. You learned about marinating times, grilling techniques, and presentation ideas to impress. Now, you can enjoy flavorful kabobs with ease. Experiment with different proteins and veggies. Whether for a family dinner or a barbecue, these kabobs will shine. Happy grilling!

Lemon Herb Grilled Chicken Kabobs

Delicious grilled chicken kabobs marinated in a zesty lemon herb mixture, perfect for summer barbecues.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup high-quality olive oil
  • 2 whole fresh lemons, juice and zest
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon smoked paprika
  • to taste sea salt and freshly cracked black pepper
  • 1 whole red bell pepper, cut into 1-inch squares
  • 1 medium zucchini, sliced into half-moon shapes
  • as needed wooden or metal skewers

Instructions
 

  • In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chopped thyme, rosemary, parsley, smoked paprika, and a generous pinch of salt and pepper. Whisk thoroughly until the marinade is well mixed.
  • Add the chicken cubes into the bowl with the marinade, ensuring that each piece is completely coated. Cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator for a minimum of 1 hour, or up to overnight for an even better infusion of flavors.
  • Preheat your grill to medium-high heat, allowing it to reach the optimal temperature for grilling.
  • While the grill is heating, prepare your skewers. Take the marinated chicken and thread the cubes onto the skewers, alternating with the red bell pepper squares and zucchini slices to create a visually appealing arrangement.
  • Once the grill is ready, carefully place the kabobs on the grill grates. Grill for approximately 10-15 minutes, turning occasionally to ensure even cooking and to achieve those lovely grill marks. Cook until the chicken reaches an internal temperature of 165°F (75°C).
  • After grilling, remove the kabobs from the grill and let them rest on a platter for a few minutes. This resting period allows the juices to redistribute, ensuring tender chicken.

Notes

Serve on a vibrant platter and garnish with fresh herbs and lemon slices.
Keyword chicken, grilled, herbs, kabobs, lemon