Flavorful, yet light in calories, these tasty, marinated Lemon and Garlic Chicken Kabobs (with veggies), are an EASY meal to BBQ or broil for dinner!
YUM! That was the reaction my husband and I had when we first tasted these Lemon & Garlic Chicken Kabobs! These chicken kabobs and the accompanying veggies combine for a delicious meal! The afternoon I was going to grill them outside on our BBQ, it started raining… hard. So, “Plan B” was put into effect, and I ended up broiling the chicken kabobs in my oven.
They still had a wonderful taste due to the marinating of the meat, but I think the smoky flavor from an outside BBQ grill would add even more flavor to the chicken. Next time I will try grilling them, if our Pacific Northwest weather will cooperate! Anyways, here’s what you do to make these kabobs:
How To Make Lemon & Garlic Chicken Kabobs
Cut chicken breast (skinless, boneless) into 3/4 inch chunks. Set aside.
Mix up ingredients for marinade by combining lemon zest, garlic, flat leaf parsley, salt and pepper in a small bowl.
Add olive oil. Mix oil and spices together. Pour over chicken chunks and stir, to fully coat chicken pieces.
This can be put in a large resealable plastic bag, or into a covered container. Let chicken marinate in refrigerator for 2-8 hours… the longer the better for full flavor!
I mixed up the chicken and refrigerated it in the morning; by dinner time it was fully seasoned and ready to go, which made the prep time very quick!
Cooking The Chicken Kabobs
When ready to grill (or oven broil), place chicken pieces onto metal or wooden skewers (Important note: If using wooden skewers, make sure to soak them in water for 30 minutes prior to cooking – you don’t want the skewers to burn).
Because the pouring rain destroyed my terrific plans to grill outside on our BBQ, I simply switched my plans and broiled them in our oven.
To broil kabobs (indoors in the oven), put the skewers on a rack, with a baking sheet underneath to catch the drips and put it on the middle rack in the oven. Halfway through the cooking time, turn the kabobs to the other side, and continue broiling until chicken is fully cooked.
I also made skewers of some simple veggies to broil, to serve on the side with the chicken. I mixed up a simple sauce with lemon juice, olive oil, and chopped red onion, and threaded large mushroom quarters with yellow and green bell peppers. I used a pastry bush to brush on the sauce on all sides, and broiled the veggie skewers in the same way as the chicken.
This is what they looked like (minus a couple other skewers) once they were cooked and out of the broiler. Had it not been raining and we went with “Plan A” (outdoor grilling), the meat would have been a bit browner, but let me tell you, “Plan B” (in the broiler) turned out to be a great backup solution. The chicken and veggies were flavored so well from their marinades/sauces, that they still tasted wonderful!
My husband and I really enjoyed this easy to prepare, delicious meal! I served the chicken and veggies with rice. The chicken was light in calories and incredibly flavor-filled; the glazed mushrooms and peppers were a great little side dish, and complimented the chicken well.
I hope you will consider trying this easy meal! I am looking forward to trying it on our Weber BBQ grill, once our weather warms up and dries out a bit! Until then, my good old oven broiler is a good option! Hope you have a wonderful day, and may God bless you!
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Recipe (slightly adapted) from: http://oneperfectbite.blogspot.co.uk/2011/05/lemon-garlic-chicken-kabobs.html
Full of flavor, yet light in calories, these tasty, marinated Lemon and Garlic Chicken Kabobs (with veggies), are an EASY meal to BBQ or broil for dinner!
- zest of 1 lemon
- 2 Tablespoons minced garlic
- 2 Tablespoons chopped flat leaf parsley
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/3 cup olive oil
- 3 chicken breasts ,boneless, skinless
- Juice of 1 lemon
- 1/2 cup olive oil
- 1/2 large red onion , minced (* see Notes section)
- 4-5 large button mushrooms , quartered
- 2 red, yellow and/or green bell peppers ,cut into 2" pieces
Cut the chicken breast into 3/4 inch chunks. Place in large bowl.
In separate bowl, combine lemon zest, garlic, flat leaf parsley salt and pepper. Add olive oil and stir well, to combine. Pour marinade over chicken chunks; mix well to fully coat chicken. Place chicken and marinade in a covered container or a large resealable plastic storage bag. Refrigerate 2-8 hours (the longer chicken marinates, the better the flavor!). When done marinating, divide and thread chicken pieces onto 4 long metal or wood skewers (remember to soak wood skewers for 30 minutes prior to using so they don't burn). Discard remaining marinade.
Mix the sauce for the veggies by combining juice of 1 lemon, olive oil, and minced red onion in small bowl. Cut mushrooms into quarters. Cut peppers into 1 inch thick slices. Thread veggie slices onto metal or wood skewers. Brush all sides of veggies with sauce.
- If grilling, cook chicken over hot grill, rotating to other side halfway through grilling time. Grill for 5-6 minutes per side or until chicken is fully cooked through.
If broiling in oven, place skewers on a wire rack, which is on top of a baking sheet (to catch juices which drip). Place on middle rack in oven. Broil for 10-12 minutes, or until chicken is fully cooked through and golden brown, turning skewers over to other side halfway through cooking time. Keep an eye on the chicken to make sure it doesn't burn. Remove from broiler, when fully cooked through.
Remove chicken and veggie from skewers, transfer to plate, and serve with a side of rice, for a great meal. Enjoy!
Note: I minced red onion and added it to veggie sauce. However, if you wish, you may leave the onion out of the sauce, and instead slice it into large pieces and thread it onto the skewers with the other veggies. Both ways work well.
Here’s one more to pin on your Pinterest boards!