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Grilled Chicken Kabobs with Lemon Herb Marinade

Recipe Overview

Why you’ll love it: These chicken kabobs are a quintessential summer grill recipe. A simple honey-Dijon marinade keeps the chicken juicy and flavorful while the vegetables char slightly for smoky sweetness. The skewers cook quickly and present beautifully for family dinners or backyard gatherings.

How long it takes: About 1 hour total, including marinating.
Equipment: Grill, skewers, medium bowl, cutting board
Servings: 4

Grilled chicken kebabs with pieces of zucchini, red bell pepper, and red onion on wooden skewers, arranged on a white surface.

This Feels Like Summer

Some recipes instantly call to mind warm evenings and backyard gatherings. Chicken kabobs are one of those dishes: casual, hands-on, and satisfying. Cooking on skewers is relaxed and sociable — food is threaded, grilled, and eaten straight from the stick.

One of the best things about kabobs is speed. Small, evenly cut pieces of chicken cook quickly over high, direct heat, so the whole dish comes together in about 15 minutes on the grill once the grill is hot.

Why this version works:

  • Juicy, well-seasoned chicken: The honey-Dijon marinade balances savory and sweet while also helping keep chicken tender during grilling.
  • Complete meal on skewers: Chicken and vegetables cook together, creating a colorful, balanced plate. Add a grain or salad if you want extra substance.
  • Easy to adapt: Swap or add vegetables based on season or preference — zucchini, peppers, onions, mushrooms, and cherry tomatoes all work well.

Ingredient Notes

This recipe has two main parts: the marinade and the skewers.

  • Marinade: Olive oil forms the base and helps the flavors penetrate the chicken. Red wine vinegar adds tang and aids tenderizing. Dijon mustard, honey, garlic, dried oregano, kosher salt, and coarse black pepper round out the flavor profile.
  • Skewers: Use boneless, skinless chicken breasts or thighs. Thighs are slightly more forgiving and remain moist, while breasts give a leaner finish. Choose firm vegetables—red bell pepper, zucchini, and red onion are classic. Cut everything into pieces of similar size for even cooking. Use metal or soaked wooden skewers.

Recipe Tip

Soak wooden or bamboo skewers: Soaking prevents the sticks from burning on the grill. Even soaked skewers will char lightly, but they won’t ignite or fall apart while cooking.

How to Make Chicken Kabobs

1. Make the marinade. In a medium bowl whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, honey, dried oregano, kosher salt, and coarse black pepper until smooth.

Nine small glass bowls containing minced garlic, dried herbs, black pepper, salt, honey, Dijon mustard, vinegar, and olive oil are arranged on a light surface.
A clear glass bowl containing olive oil, honey, and seasonings on a light countertop.

2. Marinate the chicken. Cut the chicken into roughly 1-inch cubes. Add the pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 8 hours—avoid over-marinating so the chicken keeps its texture.

3. Prep skewers and vegetables. If using wooden skewers, soak them while the chicken marinates. Chop the red bell pepper and red onion into 1-inch pieces and slice the zucchini into 1/2-inch half moons so everything cooks evenly.

A glass bowl filled with raw, cubed chicken marinating in oil and seasonings on a light-colored surface.
Bowls of chopped zucchini, raw chicken, red bell pepper, and red onion with wooden skewers arranged on a light surface.

4. Thread the skewers. Thread chicken and vegetables onto skewers, alternating so each skewer has a mix of meat and veg. Aim for even spacing and similar-sized pieces for uniform cooking.

5. Grill the kabobs. Preheat the grill to medium-high heat (about 400–450°F if your grill has a thermometer). Grill the skewers for about 12–15 minutes, turning every 3–4 minutes to develop even char and color. Cook until the chicken reaches an internal temperature of 165°F.

Chicken and vegetable skewers, including zucchini, red onion, and red bell pepper, cooking on a grill.

6. Rest and serve. Transfer the kabobs to a platter and let them rest for a few minutes to settle the juices. Serve warm straight from the skewers or slide the pieces onto plates with your choice of sides.

Grilled chicken skewers with pieces of red bell pepper, zucchini, and red onion on wooden sticks, arranged closely together.

Recipe Variations

  • Swap vegetables: Try mushrooms, cherry tomatoes, yellow squash, or other seasonal produce.
  • Add heat: Use a spicy brown mustard or add chili flakes to the marinade for a kick.
  • Vegetarian option: Make separate veggie-only skewers using sturdy cheeses like halloumi or marinated vegetables; brush with extra marinade before grilling.
  • Different marinades: You can replace the honey-Dijon with a balsamic, Greek-style, or other favorite marinade for variety.

What to Serve With Chicken Kabobs

  • Sides: Serve with rice, quinoa, or a simple salad. Grilled bread or garlic toast also complements the smoky flavors well.
  • Cookout-friendly choices: Make-ahead salads like bean or orzo salad are convenient for gatherings and round out the meal.
A hand holds a grilled skewer with pieces of chicken, zucchini, red onion, and red bell pepper over a plate of similar skewers on a light surface.

Storage & Reheating

Refrigerate: Remove leftover chicken and vegetables from skewers and store in an airtight container for up to 4 days.

Reheat: Rewarm gently in a skillet or microwave, or enjoy cold in salads and grain bowls.

Recipe

Chicken Kabobs

A simple honey-Dijon marinade keeps the chicken juicy while grilled vegetables add smoky sweetness. Ready in about an hour, including marinating time.
Four grilled chicken and vegetable kabobs with pieces of chicken, red onion, zucchini, and red bell pepper arranged on a round plate.

Ingredients

For the Marinade:

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper

For the Kabobs:

  • 1½ pounds boneless skinless chicken breasts or thighs
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 zucchini (8–9 ounces), sliced into 1/2-inch half moons
  • 1/2 large red onion, cut into 1-inch pieces
  • 8 (8-inch) wooden or metal skewers

Instructions

  1. Whisk together all marinade ingredients in a medium bowl until fully combined.
  2. Cut chicken into 1-inch cubes and add to the marinade, tossing to coat. Cover and refrigerate for 30 minutes to 8 hours.
  3. If using wooden skewers, soak them in water during the marinating time to prevent burning.
  4. Prepare vegetables: cut bell pepper and onion into 1-inch pieces and slice zucchini into 1/2-inch half moons.
  5. Preheat grill to medium-high (about 400–450°F). Thread chicken and vegetables onto skewers, alternating pieces for an even mix.
  6. Grill skewers 12–15 minutes, turning every 3–4 minutes until chicken is golden and cooked through (165°F internal temperature).
  7. Let the kabobs rest a few minutes on a platter before serving.

Notes

  • Cooking time may vary: Grill temperature and piece size affect cooking time—check the thickest pieces with an instant-read thermometer.
  • Vegetable options: Use whatever is in season. Cherry tomatoes, mushrooms, and yellow squash all make good alternatives.
  • Marinade swaps: If you prefer different flavors, try a balsamic or Greek-style marinade instead of honey-Dijon.

Nutrition

Serving: 2 kabobs • Calories: 306 • Protein: 38 g • Carbohydrates: 11 g • Fat: 12 g

Nutrition information is an estimate and should be used as a guide.