Description
These flavorful chicken kabobs are marinated for hours in a zesty blend of lemon, balsamic vinegar, and herbs, then grilled or baked to perfection with vibrant vegetables. Served with a creamy Parmesan herb dip, this recipe offers a delicious and colorful meal that’s perfect for gatherings or a family dinner.
Ingredients
Chicken and Vegetables
- 1 1/2 lbs. chicken breasts (cut into 1 1/4” cubes)
- 3 bell peppers (red, yellow, and/or orange) (sliced into 1 1/4” chunks)
- 2 zucchini (cut into 1/2” slices)
- 1 large red onion (cut into 1 1/4” chunks)
Marinade
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 1/2 tsps. onion powder
- 1 1/2 tsps. garlic powder
- 1 1/2 tsps. salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes
Parmesan Herb Dip (Optional)
- 1 cup Greek yogurt or sour cream
- 1/4 cup finely freshly grated Parmesan
- 1 tablespoon lemon juice
- 2 tablespoons minced parsley
- 1 tablespoon chopped chives (optional)
- 1 tablespoon minced dill (optional)
- 1/4 tsp salt
- 1/4 tsp ground cumin
- 1/8 teaspoon pepper
Instructions
- Marinade Preparation: Whisk together all marinade ingredients—olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Dijon mustard, onion powder, garlic powder, salt, dried basil, oregano, thyme, paprika, pepper, and red pepper flakes—in a large bowl or freezer bag. Remove 2 tablespoons of this marinade to a small bowl for later basting.
- Marinate Vegetables: Transfer 3 tablespoons of the marinade to a separate large bowl or bag with the chopped bell peppers, zucchini, and red onion. Toss well to coat and refrigerate until ready to use.
- Marinate Chicken: Add the cubed chicken breasts to the remaining marinade in the bowl or bag, ensuring all pieces are coated. Cover and refrigerate for 4-8 hours to allow flavors to infuse.
- Soak Skewers: If using wooden skewers, soak them in water until ready to thread the kabobs to prevent burning during cooking.
- Prepare Parmesan Herb Dip: While the chicken is marinating, whisk together Greek yogurt or sour cream, freshly grated Parmesan, lemon juice, minced parsley, chives and dill if using, salt, cumin, and pepper. Refrigerate the dip until serving.
- Assemble Kabobs: Thread the marinated chicken pieces and vegetables alternately onto soaked skewers, packing them snuggly but not too tightly.
- Grill Prep: Preheat grill to medium-high heat (approximately 425°F). Clean grill grates thoroughly and lightly grease with vegetable oil to prevent sticking.
- Grilling Kabobs: Place the skewers on the hot grill, cover, and cook for 8-12 minutes, rotating halfway through. Use a meat thermometer to ensure chicken reaches an internal temperature of 160°F. Baste the kabobs during cooking with the reserved marinade that was kept separate from raw chicken. After removing from grill, baste again and let rest for 5 minutes before serving.
- Oven Cooking Alternative: Preheat oven to 400°F. Prepare a baking pan lined with foil that allows metal skewers to be perched so chicken doesn’t touch the pan bottom, or use a lightly greased foil-lined baking sheet. Arrange kabobs and bake for 16-22 minutes, flipping and basting halfway through. For extra caramelization, broil kabobs for a couple of minutes on each side, watching closely to avoid burning. Allow kabobs to rest 5 minutes after cooking.
- Serving: Serve the kabobs hot alongside the chilled Parmesan herb dip for a refreshing contrast.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Do not use marinade that has been in contact with raw chicken for basting; reserve a separate portion for safe basting.
- Internal chicken temperature should reach 160°F for safe consumption.
- Broiling kabobs after baking can enhance caramelization and flavor.
- Vegetables can be customized to your preference; other vegetables like mushrooms or cherry tomatoes can be added.
- The Parmesan herb dip is optional but adds a creamy, tangy complement to the grilled kabobs.
- Allowing kabobs to rest after cooking helps juices redistribute for juicier meat.
