Lemon Herb Chicken Kabobs

$- 2 lbs chicken breast, cut into 1-inch cubes - 1/4 cup fresh lemon juice (about 2 medium lemons) - 1/4 cup extra virgin olive oil - 3 cloves garlic, finely minced - 1 tablespoon honey - 1 bell pepper (red, yellow, or green), cut into 1-inch squares - 1 medium red onion, cut into 1-inch pieces For the Lemon Herb Chicken Kabobs, chicken is the star. I use chicken breast for its lean texture. It absorbs the marinade well and stays juicy. Next, we have the marinade components. Fresh lemon juice gives a bright flavor. Extra virgin olive oil adds richness. Minced garlic brings depth, while honey balances the acidity. The bell pepper and red onion add color and crunch. - 2 teaspoons dried oregano - 2 teaspoons dried thyme - Salt and freshly ground black pepper, to taste Now, let’s talk about herbs and spices. Dried oregano and thyme enhance the dish with earthy notes. They mix well with the lemon and garlic. Salt and pepper are key too. They bring out the flavors and make the dish pop. - Wooden skewers, soaked in water for at least 30 minutes Lastly, we need skewers for grilling. I recommend wooden skewers. Just soak them in water for at least 30 minutes. This step keeps them from burning on the grill. It helps the kabobs cook evenly. With these ingredients ready, you set the stage for a tasty meal. {{ingredient_image_2}} To start, you’ll mix the marinade. Grab a large bowl. Add 1/4 cup fresh lemon juice, 1/4 cup olive oil, 3 minced garlic cloves, 1 tablespoon honey, 2 teaspoons dried oregano, 2 teaspoons dried thyme, salt, and black pepper. Whisk these until they blend well. This makes a bright and tasty marinade. Now, let’s coat the chicken. Take 2 pounds of cubed chicken breast and add it to the bowl. Use a spatula or your hands to coat each piece with the marinade. Make sure every cube gets some love! Cover the bowl with plastic wrap or a lid. Let the chicken marinate. You should aim for at least 30 minutes. If you have more time, go for 2 hours. This allows the flavors to soak in deeply. The longer you wait, the more flavor the chicken gets. Next, preheat your grill. Set it to medium-high heat, about 375-400°F. This temperature helps to create nice grill marks and cook the chicken evenly. Now for the fun part—skewering! Take the marinated chicken. Slide it onto your soaked wooden skewers. Alternate with pieces of bell pepper and red onion. This adds color and flavor to your kabobs. Once your grill is hot, place the skewers on the grate. Grill them for about 10-12 minutes. Make sure to turn them occasionally. This helps them cook evenly. Check the chicken's internal temperature; it should reach 165°F to be safe to eat. Finally, remove the kabobs from the grill. Let them rest for a couple of minutes. This step helps keep them juicy. Enjoy your delicious Lemon Herb Chicken Kabobs! For chicken kabobs, the best cuts are chicken breast or thighs. Chicken breast is lean and cooks quickly. Chicken thighs are juicier and more flavorful. Both cuts work well, but thighs stay moist on the grill. A good marinade makes all the difference. Use fresh lemon juice, olive oil, and herbs to add flavor. Don’t marinate too long; over two hours can make the chicken tough. Aim for at least 30 minutes to let the flavors soak in. Balance the acidity with honey for a hint of sweetness. Grilling kabobs is fun and easy. Preheat your grill to medium-high heat for nice grill marks. Soak wooden skewers in water to prevent burning. Thread the chicken and veggies tightly but not packed. Grill for about 10-12 minutes, turning often. Check that the chicken reaches 165°F for safety. Enjoy those beautiful grill marks and juicy bites! Pro Tips Marinate Longer for More Flavor: For a deeper flavor, marinate the chicken for at least 2 hours or even overnight. This allows the herbs and lemon to penetrate the meat, resulting in a more flavorful kabob. Use Fresh Ingredients: Whenever possible, use fresh herbs and vegetables. Fresh ingredients enhance the brightness of the dish and provide a more vibrant taste and aroma. Check for Doneness: Always use a meat thermometer to ensure that the chicken is fully cooked. The internal temperature should reach 165°F (75°C) to guarantee it’s safe to eat. Grill in Batches: If you have a lot of skewers, grill them in batches to avoid overcrowding the grill. This ensures even cooking and prevents steaming, which can result in less flavorful kabobs. {{image_4}} You can switch up the protein in these kabobs. Shrimp works great. It cooks fast and absorbs flavor well. Just marinate it for 15 to 30 minutes. Beef is another tasty choice. Use cuts like sirloin or tenderloin. Cut it into 1-inch cubes, just like chicken. Tofu is a fantastic option for a meatless meal. Press it to remove water, then cube it. Use the same marinade to keep flavors bold. Feel free to mix in different veggies. Zucchini adds a nice crunch. Cherry tomatoes bring a burst of sweetness. Mushrooms are also great; they soak up the marinade well. You can even use eggplant or asparagus. Just cut them into similar sizes for even cooking. Adding variety keeps each bite exciting. Want to spice things up? Try adding different marinades. Soy sauce gives a savory twist. A touch of sriracha adds heat. You can also use a yogurt-based marinade for creaminess. Fresh herbs like basil or cilantro can brighten the dish. Experiment with spices like cumin or paprika for a unique flair. Enjoy the fun of creating your own flavor profile! To store leftovers, let the kabobs cool first. Place them in an airtight container. They will stay fresh in the fridge for up to three days. Make sure to separate the chicken from the veggies if possible. This keeps everything safe and tasty. Always check for any off smells before eating. To freeze kabobs, wrap them well in plastic wrap. Then, place them in a freezer bag or container. This keeps them safe from freezer burn. You can freeze them for up to three months. For best results, freeze them before cooking. If they are already grilled, they can still be frozen but may lose some texture. When reheating, do it gently to avoid drying out the chicken. Use the oven or stovetop for best results. If using the oven, preheat it to 350°F (175°C). Place the kabobs on a baking sheet and cover with foil. Heat for about 10 to 15 minutes. On the stovetop, warm them in a pan over low heat with a bit of water. This helps keep them moist. Always check the center of the chicken to ensure it is heated through. You should marinate the chicken for at least 30 minutes. This lets the flavors soak in. If you want a stronger taste, marinate for up to 2 hours. Longer times help the chicken become more tender and flavorful. Yes, you can use pre-cut chicken. It saves time and makes the recipe easier. Just ensure the pieces are about 1-inch cubes for even cooking. This way, you still get all the great flavors of the marinade. The best way to check if the chicken is done is to use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into a piece. The juices should run clear, and the meat should no longer be pink. In this blog post, we covered how to make tasty chicken kabobs. We discussed choosing the right chicken, mixing the marinade, and grilling tips. I shared variations for proteins and vegetables, plus storage and reheating advice. Remember, marinating well enhances flavor. Cooking the kabobs evenly ensures a great meal. Follow these steps, and you'll impress your friends and family with delicious dishes. Enjoy your next grilling adventure!$

Lemon Herb Chicken Kabobs

Delicious grilled chicken kabobs marinated in a zesty lemon herb mixture, perfect for a summer barbecue.

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Prep Time 15

Cook Time 12

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 lbs chicken breast, cut into 1-inch cubes
1/4 cup fresh lemon juice (approximately 2 medium lemons)
1/4 cup extra virgin olive oil
3 cloves garlic, finely minced
1 tablespoon honey
2 teaspoons dried oregano
2 teaspoons dried thyme
to taste salt and freshly ground black pepper
1 piece bell pepper (red, yellow, or green), cut into 1-inch squares
1 medium red onion, cut into 1-inch pieces
as needed wooden skewers, soaked in water for at least 30 minutes

Instructions

In a large mixing bowl, whisk together the fresh lemon juice, extra virgin olive oil, minced garlic, honey, dried oregano, dried thyme, salt, and freshly ground black pepper until the mixture is well combined, forming a delightful marinade.
Carefully add the cubed chicken breast to the marinade, ensuring each piece is evenly coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for a minimum of 30 minutes, allowing the flavors to penetrate, or up to 2 hours for a more intense flavor.
Preheat your grill to medium-high heat (approximately 375-400°F or 190-200°C).
Once the marinade has had time to work its magic, slide the marinated chicken cubes onto the soaked wooden skewers, alternating with vibrant pieces of bell pepper and red onion for added color and flavor.
When your grill is adequately heated, place the skewers onto the grill grate. Grill for about 10-12 minutes, turning occasionally to achieve even cooking and delicious grill marks. The chicken is fully cooked when its internal temperature reaches 165°F (75°C).
Once the kabobs are grilled to perfection, remove them from the grill and allow them to rest for a couple of minutes before serving, which helps retain their juiciness.

Notes

For an appealing presentation, serve the kabobs on a large, elegant platter. Garnish with fresh herbs and lemon wedges.

Keyword chicken, grill, herbs, kabobs, lemon