Go Back

Grilled Chicken Kabobs with Bell Peppers and Red Onion

These flavorful chicken kabobs are marinated in a fresh herb and lemon mixture, then grilled to perfection, resulting in juicy, caramelized bites. Loaded with colorful bell peppers and pungent red onions, they showcase a smoky, charred exterior with tender, well-seasoned meat and vegetables. The dish offers a vibrant, crispy, and succulent final presentation perfect for outdoor dining.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Grilling
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 2 large chicken breasts cut into 1-inch chunks
  • 2 red bell peppers cut into 1-inch chunks
  • 1 red red onion cut into thick wedges
  • 3 tablespoons olive oil for brushing
  • 2 tablespoons lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano chopped fresh herbs work well too
  • 2 tablespoons chopped parsley for freshness

Equipment

  • Grill
  • Skewers
  • Mixing bowl
  • Brush

Method
 

  1. Start by preparing your marinade: in a mixing bowl, whisk together lemon juice, minced garlic, chopped oregano, and chopped parsley. Slowly drizzle in olive oil while whisking until well combined.
  2. Add the chicken chunks to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for 2 to 4 hours to deepen the flavor.
  3. While the chicken marinates, prepare your vegetables: cut the bell peppers into chunks and the red onion into thick wedges. Thread the chicken, peppers, and onions alternately onto skewers, leaving some space between pieces for even cooking.
  4. Preheat your grill to medium-high heat. Brush the grill grates with a little oil to prevent sticking.
  5. Place the skewers on the grill and cook for about 12-15 minutes, turning every 3-4 minutes to achieve an even char and caramelization. You’ll hear a sizzling sound and see juices bubbling as they cook.
  6. Brush the skewers with additional olive oil during grilling for extra moisture and shine. Keep an eye out for a golden-brown caramelized exterior.
  7. Once cooked through (internal chicken temperature should reach 165°F), remove the skewers from the grill and let rest for a couple of minutes. The aroma of herbs and grilled meat will fill the air.
  8. Serve the kabobs hot off the grill, garnished with a sprinkle of fresh parsley if desired. Enjoy the smoky, juicy bites with your favorite sides.