Lemon Herb Chicken and Veggie Kebabs

Chicken and Veggie Kebabs
Chicken and Veggie Kebabs. © Miri Rotkovitz
  • 45 mins
  • Prep: 25 mins,
  • Cook: 20 mins
  • Yield: Serves 4 to 6
Ratings (5)

Kosher Status: Meat

Need a kid-friendly crowd-pleaser for your next barbecue? Skewer up some Lemon Herb Chicken and Veggie Kebabs. Not only can you customize them to your heart's content, but they cook quickly, while optimizing the use of precious grill space. And if a cloudburst threatens your outdoor cooking plans (or if you just don't have a grill!), you can make them in the oven. 

Make it a Meal: For sides, think Barley and Roasted Vegetable Salad or corn on the cob, and a big green salad or this crunchy, vibrant Rainbow Slaw.   

Food Safety Tips: 

After you've assembled the kebabs and put them on the grill, discard any remaining marinade -- don't be tempted to reuse the marinade for basting.

Depending on the size of your veggies and how many you use per skewer, you may have some leftovers. Since assembling kebabs is a hands-on job, it's likely they'll have come in contact with juices from the raw chicken, so it's not safe to serve them raw. Instead, combine what's left in a baking dish, drizzle with olive oil, garlic, and a splash of balsamic vinegar, and roast in a hot oven while the kebabs are grilling. 

What You'll Need

  • For the Marinade:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly-squeezed lemon juice
  • 3 cloves garlic, peeled and finely chopped
  • 1 tablespoon dried oregano
  • 1 to 2 tablespoons finely chopped fresh herbs, such as mint, basil, parsley, or a mix (optional)
  • For the Kebabs:
  • 1-1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 (10-ounce) package cremini mushrooms, stemmed and halved or quartered if large
  • 1 red bell pepper, cored and cut into 1-inch pieces
  • 1 yellow, orange, or green bell pepper, cored and cut into 1-inch pieces
  • 1 pint grape or cherry tomatoes
  • 1 large zucchini or yellow summer squash, trimmed, halved lengthwise and cut into 1-inch half-moons

How to Make It

  1. If you'll be using bamboo skewers, soak 12 in water for 20 to 30 minutes. In a large, non-reactive bowl, whisk together the olive oil, lemon juice, garlic, oregano, and fresh herbs (if using). Add the cubed chicken to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours. 
  2. To make the kebabs, thread the vegetables and chicken on the pre-soaked bamboo skewers (you can use metal skewers, if you'd prefer). For the most colorful presentation, alternate each piece of chicken with a different vegetable. Place the skewers in a large, shallow baking pan as you work. When you've threaded all of the skewers, brush the kebabs with any marinade remaining in the bowl. Cover and refrigerate while you preheat the grill or oven.  
  1. To grill: Heat a charcoal or gas grill to medium-high heat. When the grill is hot, carefully oil the grill grates. Place the kebabs on the grill. taking care not to crowd them. Cook, turning occasionally, until the chicken is browned and cooked through, about 12 to 15 minutes. (An instant-read thermometer inserted in the center of the chicken should read 165° Fahrenheit.)  Transfer the kebabs to a platter and serve immediately. 
  2. To oven bake: Preheat the oven to 425° Fahrenheit. Lightly oil a rimmed baking sheet or large roasting pan. Place the kebabs in the prepared pan and bake, turning once or twice, or until the chicken is cooked through, about 18 to 20 minutes. 
Nutritional Guidelines (per serving)
Calories 423
Total Fat 25 g
Saturated Fat 6 g
Unsaturated Fat 13 g
Cholesterol 95 mg
Sodium 99 mg
Carbohydrates 17 g
Dietary Fiber 4 g
Protein 34 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)