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

Scale

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

For the Vegetables:

1 zucchini, cut into half coins
8 mushrooms, cleaned and cut in half
10 cherry tomatoes

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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.