If you’re looking for a bright, juicy, and irresistibly fresh meal to fire up your grill, this Lemon Grilled Chicken Kabobs Recipe is exactly what you need. Bursting with zesty lemon flavor that perfectly complements tender grilled chicken and colorful veggies, these kabobs bring plenty of sunshine to your plate. Whether you’re cooking for a casual family dinner or impressing friends at your next BBQ, this recipe offers an easy, flavorful way to savor summer on a skewer.
Ingredients You’ll Need
Each ingredient in this Lemon Grilled Chicken Kabobs Recipe plays a crucial role, from vibrant veggies that add crunch and earthiness to the marinade’s bright lemon and fresh dill that bring all the flavors together beautifully. They’re simple, fresh, and guaranteed to make your kabobs sing.
- Chicken breast (2 pieces, cut into approximately 16 small chunks): The star protein that soaks up the marinade and grills up juicy and tender.
- Zucchini (1, cut into half coins): Adds a mild sweetness and a refreshing crunch with every bite.
- Mushrooms (8, cleaned and cut in half): Provide a savory depth and earthy aroma that balances the brighter notes.
- Cherry tomatoes (10): Burst with juiciness and a pop of vibrant color on the skewers.
- Lemon (1, zested and juiced): The heart of the marinade, infusing each piece with bright citrus zing.
- Olive oil (4 tablespoons): Helps marry all the marinade flavors and keeps the chicken moist on the grill.
- Garlic (2 teaspoons, minced): Adds savory warmth and depth to the lemon marinade.
- Dill (1 tablespoon, fresh): Brings a fresh herbal note that highlights the lemon’s brightness.
- Salt (½ teaspoon) and pepper (¼ teaspoon): Essential seasonings to bring out the natural flavors in every bite.
- Wooden skewers (optional): Be sure to soak them in water for at least 30 minutes before grilling to prevent burning.
How to Make Lemon Grilled Chicken Kabobs Recipe
Step 1: Prepare the Lemon Marinade
Start by mixing olive oil, freshly squeezed lemon juice, and lemon zest with minced garlic, fresh dill, salt, and pepper in a small bowl. This vibrant marinade will not only tenderize the chicken but also flood your kabobs with refreshing, zesty flavor.
Step 2: Marinate the Chicken
Season the chicken chunks lightly with salt and pepper, then add half of the lemon marinade to coat them thoroughly. Let the chicken soak up these flavors while you prepare the veggies. This step ensures that your chicken remains juicy with a wonderful lemony kick.
Step 3: Toss the Vegetables
In a separate bowl, combine zucchini coins, halved mushrooms, and cherry tomatoes. Pour the remaining lemon marinade over the veggies and toss gently until everything is evenly coated. This will give your vegetables a flavorful boost and help them char perfectly on the grill.
Step 4: Assemble the Kabobs
Thread the skewers by alternating ingredients — approximately two zucchini slices, one cherry tomato, one mushroom half, and two pieces of chicken per skewer. Feel free to adjust the quantities based on your skewer size and personal preferences, just keep in mind the chicken-to-veggie ratio for balanced bites.
Step 5: Grill to Perfection
Preheat your grill to about 350 degrees. Place the assembled kabobs over the heat and grill for around 4 minutes per side until the chicken is cooked through and the vegetables are tender with slight char marks. After grilling, let them rest for a few minutes to allow juices to redistribute for maximum juiciness.
How to Serve Lemon Grilled Chicken Kabobs Recipe
Garnishes
Elevate your Lemon Grilled Chicken Kabobs Recipe by sprinkling freshly chopped parsley or more fresh dill over the top just before serving. A little lemon wedge on the side invites an extra squeeze of zing, while a light drizzle of extra virgin olive oil can add a glossy, delicious finish.
Side Dishes
These kabobs pair wonderfully with fluffy rice pilaf, a cool cucumber yogurt salad, or warm pita bread. For a heartier meal, serve alongside grilled corn on the cob or a Mediterranean-style quinoa salad brightened with fresh herbs and lemon juice.
Creative Ways to Present
For a fun twist, arrange the kabobs on a large platter with a bed of mixed greens and edible flowers, making the colors pop. You might also serve the chicken and veggies off the skewers atop a fresh salad base for a more casual, family-style meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Lemon Grilled Chicken Kabobs Recipe, store them in an airtight container in the refrigerator for up to 3 days. Keeping the kabobs intact helps preserve flavor and prevents the chicken and vegetables from drying out.
Freezing
While grilled kabobs freeze well, it’s best to remove them from the skewers and freeze the chicken and vegetables separately in freezer-safe bags or containers for up to 2 months. This maintains flavor and texture better when you reheat.
Reheating
To reheat, warm your kabob components in a skillet over medium heat or in the oven at 350 degrees until heated through. Avoid microwaving if possible to keep the chicken juicy and the vegetables from becoming soggy.
FAQs
Can I use other vegetables in this Lemon Grilled Chicken Kabobs Recipe?
Absolutely! Bell peppers, red onions, or even small cubes of sweet potato can be fantastic additions or swaps. Just remember to cut the veggies into sizes that will cook evenly alongside the chicken.
Do I have to use fresh lemon for the marinade?
Fresh lemon juice and zest provide the brightest and most vibrant flavor, which is key to this recipe. Bottled lemon juice won’t deliver quite the same fresh zing, so fresh is highly recommended.
How long should I marinate the chicken?
For best results, let the chicken marinate for at least 15-20 minutes. If you have more time, up to 2 hours in the fridge enhances flavor and juiciness even more — just don’t go much longer or the acid can start to break down the meat overly.
Can I make this recipe without a grill?
Yes! You can cook the kabobs on a grill pan or under the broiler in your oven. Just watch closely and turn them often to get those nice char marks without burning.
What can I serve with these kabobs for a low-carb meal?
Serve them alongside a fresh green salad, cauliflower rice, or grilled asparagus for a light and satisfying low-carb option that complements the lemon-herb flavors perfectly.
Final Thoughts
This Lemon Grilled Chicken Kabobs Recipe truly brings joy to the table with each juicy, vibrant skewer you pull off the grill. It’s a fresh, fun, and foolproof way to eat well and impress your guests, and I can’t wait for you to make it your own. Grab your skewers, fire up that grill, and prepare yourself for a burst of lemony summer delight!
Print
Lemon Grilled Chicken Kabobs Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
These Lemon Grilled Chicken Kabobs are a fresh and flavorful dish perfect for a quick and healthy meal. Tender chicken chunks marinated in a zesty lemon-garlic mixture are skewered alongside vibrant zucchini, mushrooms, and cherry tomatoes, then grilled to perfection. The combination of citrus, fresh dill, and smoky grilling brings a delightful balance of flavors that make these kabobs an irresistible summertime favorite.
Ingredients
For the Chicken Marinade and Chicken:
- 2 chicken breasts, cut into approximately 16 small chunks
- 1 lemon, zested and juiced
- 4 tablespoons olive oil
- 2 teaspoons garlic, minced
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 zucchini, cut into half coins
- 8 mushrooms, cleaned and cut in half
- 10 cherry tomatoes
For the Vegetables:
Instructions
- Prepare the Marinade: In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, fresh dill, salt, and pepper. This lemon marinade will infuse the chicken and vegetables with vibrant flavors.
- Marinate the Chicken: Season the chicken chunks with a little salt and pepper to taste, then add half of the lemon marinade to the bowl. Toss the chicken thoroughly to coat all pieces evenly. Set aside to allow the flavors to meld while preparing the vegetables.
- Marinate the Vegetables: In a separate bowl, combine the zucchini, mushrooms, and cherry tomatoes. Pour in the remaining half of the marinade and toss gently to coat the vegetables well.
- Assemble the Kabobs: If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning. Thread each skewer with approximately 2 pieces of zucchini, 1 cherry tomato, 1 mushroom half, and 2 pieces of marinated chicken. The exact quantities per skewer may vary based on size.
- Grill the Kabobs: Preheat the grill to about 350°F (175°C). Place the assembled skewers on the grill and cook for about 4 minutes per side, turning once to ensure even grilling. This will result in juicy chicken and tender vegetables with a slight char.
- Rest and Serve: Remove the kabobs from the grill and let them rest for 2 to 3 minutes. This helps the juices redistribute within the chicken, enhancing tenderness and flavor before serving.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to avoid burning.
- Feel free to substitute or add other vegetables like bell peppers or onions to customize the kabobs.
- Ensure the chicken pieces are cut evenly to promote uniform cooking.
- Adjust grilling time based on the heat of your grill and size of chicken pieces to avoid overcooking.
- For an extra tangy flavor, marinate the chicken for up to 2 hours in the refrigerator before grilling.
