Chicken and Vegetable Skewers
Juicy chicken skewers with colorful vegetables, marinated and grilled to perfection.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced into rounds
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- Wooden or metal skewers
Nutrition Facts
Share this Recipe
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a large bowl, whisk together olive oil, minced garlic, paprika, cumin, oregano, salt, and black pepper to create the marinade.
Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
Preheat the grill to medium-high heat (about 375°F to 400°F).
Thread the marinated chicken and prepared vegetables onto the skewers, alternating between different vegetables for a colorful presentation.
Place the skewers on the preheated grill. Cook for 4-5 minutes per side, turning occasionally, until the chicken is fully cooked (internal temperature of 165°F) and vegetables are tender with slight char marks.
Remove from the grill and let rest for 2-3 minutes before serving.
Chef's Tips
- Marinating Tip: For deeper flavor, marinate the chicken overnight in the refrigerator.
- Vegetable Variations: Try adding mushrooms, cherry tomatoes, or pineapple chunks for extra sweetness.
- Grill Temperature: Ensure the grill is hot enough to sear the chicken and vegetables quickly without drying them out.
- Serving Suggestion: Serve with a side of tzatziki sauce, hummus, or a fresh green salad.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the grill.
