Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 bell pepper, cut into chunks
- 1 onion, cut into chunks
- 1 cup mushrooms
- 1 zucchini, sliced
- 1 cup cherry tomatoes
Instructions
- Cut the chicken into golf ball-sized chunks and place in a bowl.
- In a separate bowl, mix together olive oil, lemon juice, minced garlic, salt, pepper, and paprika to create the marinade.
- Pour the marinade over the chicken and let it marinate for at least 30 minutes, preferably a couple of hours or overnight.
- Chop the vegetables and thread them onto skewers, alternating with chicken pieces.
- Preheat the grill to medium-high heat.
- Place the skewers on the grill and cook, flipping occasionally until the chicken is cooked through and juices run clear.
- Let the kabobs rest for a few minutes before serving.
Notes
For extra juiciness, use chicken thighs instead of breasts and make sure not to crowd the skewers. Brush with extra marinade while grilling but discard any leftover marinade used for soaking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 330
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg