Description
These Grilled Chicken Kabobs are a flavorful and vibrant dish featuring marinated chicken breast pieces skewered with colorful vegetables, then grilled to juicy perfection. The marinade blends olive oil, lemon juice, garlic, and spices like paprika and cumin for a delicious Middle Eastern-inspired taste. Perfect for a summer barbecue or an easy weeknight meal, served with a side of Lebanese rice or your favorite accompaniments.
Ingredients
Chicken and Marinade
- 1 ½ pound boneless skinless chicken breast, cut into large bite-sized pieces
- 2 tablespoons olive oil
- 1 lemon, juiced
- 4 garlic cloves, minced
- 1 teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables and Garnish
- 1 large red onion, cut into thick slices
- 2 bell peppers, cut into squares
- Vegetable oil, for greasing the grill
- Chopped parsley, for serving
Instructions
- Prepare the Marinade: In a medium bowl, combine the olive oil, lemon juice, minced garlic, paprika, cumin, cinnamon, salt, and black pepper. Whisk these ingredients until fully blended to create the marinade.
- Marinate the Chicken: Add the bite-sized chicken pieces to the marinade, stirring well to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Prep the Grill: Preheat your grill to medium-high heat. Once hot, brush or spray the grill grates lightly with vegetable oil to prevent the kabobs from sticking during cooking.
- Assemble the Kabobs: Thread marinated chicken pieces alternately with slices of red onion and bell pepper onto skewers. If there is leftover marinade, drizzle it over the assembled kabobs for extra flavor. This recipe yields about 6 to 9 skewers.
- Grill the Kabobs: Place the skewers on the preheated grill. Cook for 10 to 15 minutes total, turning every 2 to 3 minutes to ensure even cooking and a golden-brown color on all sides. The chicken should be cooked through and reach an internal temperature of 165°F (74°C).
- Serve: Remove the kabobs from the grill and let them rest briefly. Garnish with chopped parsley before serving. Pair with Lebanese rice or your favorite side dishes for a complete meal.
Notes
- For juicier chicken, avoid overcooking and use a meat thermometer to check doneness.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- You can substitute chicken breast with boneless thigh meat for more tenderness.
- If you don’t have a grill, kabobs can be cooked under a broiler or on a grill pan on the stovetop.
- Adjust spices according to your taste preference for heat or smokiness.
- Prep Time: 15 minutes (plus 30 minutes marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern