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–+ servings
Juicy Chicken Kabob

Savor Juicy Chicken Kabob Perfection with Our Flavorful Marinade

Experience the explosion of flavor with Juicy Chicken Kabobs marinated in a delightful blend of sweetness and savory depth.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 kabobs
Course: Dinner
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Breasts/Thighs Use breasts for leaner kabobs or thighs for extra tenderness.
For the Veggies
  • 2 medium Zucchini Adds freshness and crunch.
  • 2 count Bell Peppers (Red, Yellow, Orange) Sweet and colorful, cut into thicker pieces.
  • 1 count Red Onion Chop into thirds to enhance sweetness.
For the Marinade
  • 1/4 cup Olive Oil Use high-quality extra virgin.
  • 1/4 cup Soy Sauce Opt for low sodium.
  • 1/4 cup Balsamic Vinegar Choose Balsamic Vinegar of Modena.
  • 2 tablespoons Lemon Juice Freshly squeezed.
  • 2 tablespoons Brown Sugar Light brown works best.
  • 1 tablespoon Dijon Mustard
For the Seasonings
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Basil Fresh or dried.
  • 1 teaspoon Thyme
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Red Pepper Flakes Adjust for heat preference.

Equipment

  • Grill
  • Baking Sheet
  • Medium bowl
  • Large bowl
  • Resealable Bag
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Prepare the Marinade: In a medium bowl, whisk together olive oil, soy sauce, balsamic vinegar, lemon juice, brown sugar, mustard, oregano, basil, thyme, paprika, garlic powder, onion powder, salt, pepper, and red pepper flakes. Reserve some for basting later.
  2. Marinate Veggies: Combine chopped zucchini, bell peppers, and red onion in a bowl. Add three tablespoons of marinade and toss to coat. Refrigerate for 30 minutes.
  3. Marinate the Chicken: Place chicken breasts or thighs in a bowl or resealable bag. Add remaining marinade, ensuring even coating. Refrigerate for at least 4 hours or overnight.
  4. Soak the Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning.
  5. Assemble the Skewers: Thread marinated chicken and veggies onto soaked skewers, alternating as desired.
  6. Preheat the Grill/Oven: Heat grill to medium-high (400°F) or oven to 400°F.
  7. Cook the Kabobs: Grill for 8-12 minutes or bake for 16-22 minutes until chicken reaches 160°F and veggies are tender.
  8. Let Rest: Allow kabobs to rest for 5-10 minutes before serving.

Nutrition

Serving: 1kabobCalories: 250kcalCarbohydrates: 10gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 1500IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Serve with fresh salad or tzatziki for an elevated experience.

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