How to Grill Perfect Lemon Garlic Chicken Kabobs
How to Grill Perfect Lemon Garlic Chicken Kabobs
My Lemon Garlic Chicken Kabobs are such a perfect summer dinner! Cooked to perfection on the barbecue, they are a beautiful and delicious combination of juicy chicken and colourful vegetables that are sure to please everyone at your backyard grilling season get-together! Cooking the best chicken kabobs is actually the easiest thing in the world once you’ve done it once, I promise! Let’s get to it.
What is the best way to cook chicken kabobs?
Before we get There are a few options for cooking a kabob, although I think one of them is the best method, hands down. Let’s see if you agree!
Grilling
Grilling over an open flame or gas grill at medium-high heat is the absolute best way to cook delicious chicken shish kabobs! You get a perfect smoky flavour, grill marks, and a juicy, evenly cooked result. Plus, a kabob cookout is the perfect summer vibe that you just can’t beat. This method has my vote for sure.
Stovetop
This is a great option for mimicking a real grilling experience if you can’t barbecue outside for whatever reason. Heat your pan with a little oil on medium heat (maybe a little closer to high) for best results.
Oven
Whether you want to bake or broil (or both), it is possible to cook chicken kabobs in the oven! Bake them around 400°F and then broil them for a minute or two at the end to finish them off. It is also possible to broil them without baking, which is especially convenient if you’re in a hurry or have a large batch to cook.
How long do I cook chicken kabobs?
Obviously, cooking time will vary slightly depending on the method you use:
- On the grill: 10-15 minutes, turning occasionally until all sides are nicely charred
- Stovetop: 10-12 minutes, turning frequently
- Oven: to bake, 20-25 minutes with 1-2 minutes on broil at the end for a bit of char and an authentic kabob look and taste. If you want to broil without baking, do it for 5-6 minutes, turning once
The important thing is to cook them until the chicken is done! No matter what method you use to cook your kabobs, I would use an instant-read thermometer at the end to ensure the internal temperature of the chicken is 165°F (Cook until 162°F and then let them rest, and the temp will rise to 165°F). Chicken cooked properly will be white when you cut it open and firm to the touch. You don’t have to worry about the veggies: if the chicken is cooked, they are too!
Lemon Garlic Chicken Kabobs Recipe
Now that we know how to cook the kabobs, let’s get to the recipe for the juiciest grilled chicken kabobs you’ll ever eat! These chicken kabobs are made with tender and delicious chicken marinated in a tangy lemon garlic dressing. Load them up with your favourite vegetables and get grilling! A perfect summer dinner. You won’t regret trying it!
It’s all about the marinade!
The marinade for this chicken is out-of-this-world delicious. It’s garlicky, lemony, and makes for such a flavourful meal. I recommend marinating your chicken (breast or thigh meat) for at least one hour, but overnight is best if you can manage it! To make your marinade, first combine:
- Lemon juice
- Olive oil
- White wine
- Garlic
- Cilantro
Toss these ingredients well in a large Ziploc bag. Then, add salt and pepper to your cubed chicken pieces and chuck them in the bag. Make sure the chicken is completely coated in the marinade and set it in the fridge.
Choose the Vegetables
Once your marinated chicken has sat for a few hours, it’s time to add fresh vegetables! The best part of this recipe is that it’s so versatile, and you have many options here:
- Red bell pepper
- Green bell pepper (really, bell peppers of any colour!)
- Cherry tomatoes
- Red onion
- Zucchini
- Pineapple
- Mushrooms
You want vegetables that will hold their shape on the skewer and also not take longer to cook than the chicken. These are all tried-and-true options! Cut them into chunks about the same size as your chicken cubes.
Prep your Kabobs
Then, it’s time for the skewers! I like to use wooden skewers or bamboo skewers soaked in water. You can also use metal skewers, but just remember that you won’t be able to eat directly off the metal until it cools down to room temperature! (Metal skewers would be best if you plan to serve your skewered meat and vegetables OFF the skewer alongside rice and/or pita bread.) Alternate your chicken cubes with chunks of vegetables on the skewers of your choice. Set them on a plate or on a baking sheet, and baste them with the leftover marinade for extra flavour and juiciness.
Let’s BBQ!
Then, it’s time to cook! Set your kabobs on your preheated grill (meat thermometer handy) and get barbecuing! That’s it! Easy peasy. I hope you enjoy this great recipe for my lemon garlic marinade that I know will be your secret weapon when it comes to barbecuing this summer.
How to Grill Perfect Lemon Garlic Chicken Kabobs
Ingredients
- 3 medium boneless skinless chicken breasts
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
- 3 tbsp fresh lemon juice (juice of one medium lemon)
- 1 tbsp olive oil
- 1 tbsp white wine
- 1 clove garlic minced
- 1/2 cup fresh minced cilantro
- 2 fresh yellow bell peppers (or any colour of bell peppers)
- 1 red onion cut into 1/2 inch squares
- 1 small zucchini cut into 1/2 inch squares
- 1 cup whole mushrooms cut in half
- cherry tomatoes
Instructions
- Cut the chicken into 1 1/2 inch cubes. Place in a large bowl or resealable plastic bag.3 medium boneless skinless chicken breasts
- Sprinkle with salt and fresh ground black pepper.1/4 tsp salt, 1/4 tsp fresh ground black pepper
- Pour the fresh lemon juice, olive oil and white wine into the bag (or bowl) with the chicken. Toss to coat chicken pieces.3 tbsp fresh lemon juice, 1 tbsp olive oil, 1 tbsp white wine
- Add the finely minced garlic and cilantro to the bag (or bowl). Mix well. 1 clove garlic, 1/2 cup fresh minced cilantro
- Cover the dish, or seal the bag, and place in the refrigerator to marinate for at least one hour, preferably over night.
- Cut peppers, onion, zucchini and mushrooms into 1 inch pieces.2 fresh yellow bell peppers, 1 red onion, 1 small zucchini, 1 cup whole mushrooms
- Soak eight wooden skewers in warm water for 20-30 minutes. Thread chicken onto skewers alternating with yellow peppers and any additional vegetables you would like.
- Place the skewers on plate and baste with any remaining marinade.
Let’s BBQ!
- Heat the grill to medium-high heat.
- Grill the kabobs until lightly browned and the internal temperature of the chicken reaches 165 degrees C, approximately 7-10 minutes per side. Baste along the way with any leftover marinade and turn half-way through cooking.
Recipe from chicken.ca
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Have a delicious day!
These look amazing! I can’t wait to make them.
This looks great. The marinate is very special. Thanks for sharing.
Have a wonderful week.
As soon as the snow melts I am going to make these..Thanks for sharing! I found you on the Chef in training talent Tuesday.